Food On The Edge has announced that acclaimed American chef, author, and sustainable food visionary Dan Barber will join this year’s stellar speaker line-up. The internationally renowned event celebrates its tenth edition on October 27th and 28th at Atlantic Technological University, Galway, exploring this year’s theme, Evolution.

Barber is the chef and co-owner of Blue Hill in New York City and Blue Hill at Stone Barns in Pocantico Hills, both globally recognised for pioneering a farm-driven approach to fine dining. Blue Hill at Stone Barns, located within the Stone Barns Center for Food & Agriculture, holds two Michelin stars and a Michelin Green Star for sustainability. His work champions regenerative agriculture, seed diversity, and chef–farmer collaboration, earning multiple James Beard Awards and shaping how restaurants connect with the land.

He is also the co-founder of Row 7 Seeds, a company developing new vegetable varieties bred for flavour, resilience, and sustainability. Through Row 7, Barber collaborates with farmers to reintroduce ingredients that enhance biodiversity, improve soil health, and inspire creativity in kitchens worldwide.

Barber’s influential book, The Third Plate: Field Notes on the Future of Food, reimagines what it means to eat sustainably. The “third plate” concept envisions a cuisine built around seasonal vegetables, whole grains, and ethically raised livestock — a philosophy that aligns closely with Food On The Edge’s mission to shape the future of food.

Speaking about Barber’s participation, JP McMahon, founder of Food On The Edge, said:

“I’ve admired Dan Barber for many years, and I have been hoping to welcome him to Food On The Edge as a speaker for the past decade. I’m looking forward to hearing his insights on flavour and the Row 7 Seed Company as well as finally welcoming him to Ireland.”

Dan Barber joins an impressive roster of national and international chefs and thought-leaders gathering in Galway to reflect on ten years of ideas, evolution, and innovation at Food On The Edge.

Tickets are priced at €325 for a two-day pass or €165 for a one-day pass, including access to all speaker talks, lunches, masterclasses, the FOTE bookstore (in partnership with Charlie Byrne’s Bookshop), author signings, and the closing wrap party.
Tickets are available now at www.foodontheedge.ie