Blue Hill at Stone Barns Tells a Beautiful Story. Former Employees Say It’s Too Good to Be True.
EATER
JULY 6, 2022
The chef chosen to run it, Dan Barber, had trained in France and at California restaurants Chez Panisse and Campanile, both famed for their dedication to working with seasonal ingredients from small farms. I was pretty young, pretty green, and not versed in ways to manage other people. I didn’t do a good job.
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