For nearly two decades, Stone Barns Center and Blue Hill restaurant have brought farmers and chefs together to push the boundaries of sustainable farming and eating. But in this pandemic year, as the inequities of our food system have been thrown into high relief, we know that meeting the moment will require more. More innovation. More space for interdisciplinary collaboration. More urgency in our mission to build a food culture rooted in ecological farming, eating, and community.
It’s in this spirit that Blue Hill restaurant and Stone Barns Center are reimagining our own community. Our first step is to join forces as we launch Chef in Residence at Stone Barns.
Blue Hill Chef Dan Barber explains:
“In 2021, Blue Hill at Stone Barns is being transformed into Chef in Residence at Stone Barns, a program of Stone Barns Center. Four incredible visiting chefs will collaborate during their five-week residencies with a team of Stone Barns and Blue Hill farmers, cooks, educators and artisans to present a menu and limited-seating dining experience that interprets and reimagines the farm—and the landscape of the Hudson Valley—through the lens of their own cuisine and personal history.
“Beyond the dining experience, there will also be virtual education, conversations, cooking classes, a Residency to-go box for home cooks, and much more.
“Each of these chefs will explore the intersection of cooking and farming—but also culture, identity, community and health—as they cook their way to a vision for food that is so much greater than the sum of its parts.”
The Resident Chefs
The Residency’s boundary-shattering chefs will bring their unique stories and culinary perspectives to the stove as they interpret the ingredients of our farm and region. In Season One (January-May 2021) we are thrilled to partner with:
Shola Olunloyo: January 13th – February 6th
Omar Tate: February 17th – March 13th
Johnny Ortiz: March 17th – April 10th
Victoria Blamey: April 14th – May 8th
The Chef In Residence at Stone Barns program is about the community of people who come together to bring it to life. We hope you will join us as we set out in this new journey toward food systems change.
The Chef in Residence program is made possible with generous support from:*
Terri and Richard Kim
Amy and John Weinberg
In partnership with American Express
FOR MORE INFORMATION about supporting this program, please contact Maggie Nolin, Senior Manager of Development at firstname.lastname@example.org.
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