Daniel Bartush is greenhouse fellow at Stone Barns Center. Prior to this position, he worked at Blue Hill at Stone Barns for almost five years as a line cook, sous chef and most recently as market forager. Growing up in a small town in Texas, Daniel spent almost all of his time outdoors on his family’s ranch. After high school, he moved to New Orleans to attend college but was ultimately called to the city’s kitchens. He was eventually drawn to Stone Barns because of his interest in understanding the relationship between the consumer and farmer.
At Stone Barns Center, Daniel works with the farm team in the greenhouse and is focused on plant propagation.
On the side: Daniel likes to cook, throw pottery, travel, watch thunderstorms and flip through seed catalogs.
Photo by Ben Hider