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 during the pandemic, as the inequities of our food system were thrown into high relief, we knew that meeting the moment required 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 that spirit that Blue Hill restaurant and Stone Barns Center reimagined our own community. Blue Hill at Stone Barns was transformed into Chef in Residence at Stone Barns, a program of Stone Barns Center.
Visiting chefs collaborated with a team of Stone Barns and Blue Hill farmers, cooks, educators and artisans to present a menu and dining experience that interpreted and reimagined the farm—and the landscape of the Hudson Valley—through the lens of their own cuisine and personal history. Beyond the dining experience, the Residency included virtual education, conversations, cooking classes, to-go boxes for home cooks, and much more.
Each of these chefs explored the intersection of cooking and farming—but also culture, identity, community and health—as they cooked 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 brought their unique stories and culinary perspectives to the stove as they interpreted the ingredients of our farm and region.
What do Americans eat when they eat out for dinner? That’s the question that inspired us as we designed Season Two of Chef in Residence. It’s a celebration of many of the complex, delicious traditions that make up the American foodscape, carried out by chefs who are deeply rooted in connections to agriculture and the cuisines they will share with us.
– Chef Dan Barber, Blue Hill at Stone Barns
In Season Two (May – September 2021) we were thrilled to partner with:
MAY 12 – 29
Pitmaster Bryan Furman brought his signature pit-smoked barbeque, along with a focus on heritage hog breeds, seasonal side dishes made from Hudson Valley produce and orchestrated by his mom Almeta Benjamin, and the art of choosing woods for smoking.
JUNE 2 – 26
Chef Jorge Vallejo is the chef and owner of Quintonil in Mexico City, named to the prestigious World’s 50 Best Restaurants list. He is deeply passionate about local and regional foodways and farming, and applied Mexican traditions and techniques to the early summer bounty of Stone Barns and the greater Hudson Valley.
JUNE 30 – JULY 24
Chef Jonathan Tam was most recently head chef at Copenhagen’s legendary Relae restaurant, after training at Noma. He used his residency to explore traditional Chinese technique and Cantonese heritage cooking, reinterpreted with Hudson Valley ingredients, as he prepares to open his own restaurant JATAK in Copenhagen.
JULY 28 – AUGUST 21
During her residency Chef Adrienne Cheatham, a veteran of Manhattan’s Le Bernardin and Red Rooster, used the Hudson Valley as a backdrop to continue her exploration of the evolution of Southern and soul food over time and the integration of global influences into these iconic food cultures.
AUGUST 25 – SEPTEMBER 18
Chef Pam Yung, who earned a Michelin star for her Brooklyn chef’s counter Semilla, closed out Season Two of Chef in Residence with a late-summer pizza experience, emphasizing freshly milled whole grain doughs and seasonal toppings sourced from the farm.
In Season One (January – May 2021) we were thrilled to partner with:
Learn more about the Chef in Residence program on Instagram at #stonebarnsresidency.
The Chef In Residence at Stone Barns program is about the community of people who come together to bring it to life. We thank you for joining us as we set out toward food systems change.
Stone Barns Center members at the Cultivator level and above received early access to Chef in Residence reservations. All Members were invited to join us for “At The Pass,” a weekly behind-the-scenes look at the culinary and agricultural influences shaping the Chef in Residence program. Members also received a 10% discount on the resourcED Residency Box.
The Chef in Residence program was made possible with generous support from:
Leslie K. Williams and James A. Attwood, Jr.
Jocelyn Carpenter and Daniel Regan
Andrea and Eric Colombel
Mary and Kenneth Edlow
Donovan Family Fund
Kate and Peter Kend
Indra and Raj Nooyi
Debbie and Jeff Samberg
In partnership with American Express
For more information about supporting similar programs, please contact Maggie Nolin, Deputy Director of Development, at firstname.lastname@example.org.