David Barber
David Barber
President and Co-Owner
David spent his childhood summers working on his family's Blue Hill Farm in the Berkshires. His love of the farm, and dedication to protecting it through sustainable business activities, led to Blue Hill's expansion beyond the farm's borders.
David partnered with his wife and brother in 1999 to open Blue Hill Restaurant in New York City. The collaboration helped expand a neighborhood bistro into a broader effort to establish Blue Hill prominently in the movement toward sustainable food. David developed the financial strategies that define how the restaurant, food purveyors and public interrelate. Blue Hill Farm's ongoing operations, now being expanded to include cheese production, continue to provide critical reference points and perspective as the company moves forward.
David's role in forming the Stone Barns Center for Food and Agriculture (founded in 2001) included design and management of the operating structure and all related capital expenses. This unique not-for-profit operation works in association with the Barbers' second Blue Hill restaurant located on the grounds of Stone Barns Center.
The HayLoft, a corporate event facility at Stone Barns Center, followed in 2007. Business clients now enjoy access to a fully-equipped meeting space to complement interactive farm programming and award-winning cuisine. David continues to provide a unique perspective that connects the mission of Stone Barns Center with business initiatives and communities.
David serves on the Board of Directors of Stone Barns Center and the Jacob Burns Film Center in Pleasantville, New York, and as a Trustee of Connecticut College.
He is a graduate of the Collegiate School in NYC, Connecticut College and the Program for Managment Development at Harvard Business School.
