Blue Hill Farm

Michael Greenberg grew up on the north shore of Long Island where he was surrounded by the beauty and bounty of the Sound.  His passion for seafood began as he fished the local waters and spent his summers as a mate on his uncle's lobster boats.

Mike enlisted in the United States Marines where his four-year tour of duty took him around the world and provided him with the opportunity to sample the diverse cuisines. These experiences led Mike to attend the Culinary Institute of America.

Following the completion of a fellowship in restaurant management at the Culinary Institute of America, Mike joined the staff at Tabla in New York City. 

In 2005 Mike joined Blue Hill at Stone Barns where he oversees all private dining events and is the creator of the restaurant's artisanal beer program.