Dan Barber

42, New York City

POSITION: Executive chef and co-owner of Blue Hill New York and Blue Hill at Stone Barns

NOTABLE FOR: Using his topchef status to promote the local-food ethic. Barber was an early adopter of farm-totable principles and helped raise their profile in trendworshipping NYC. He uses high-profile platforms like the New York Times’ op-ed section and TED conferences to make articulate arguments for national food-policy improvements. He also walks the walk with his two restaurants, which both use sustainably raised ingredients from local farms. He says his motivation is simple: “Trying to provide the besttasting food. The future is better-tasting food.”