Flaveur Competitors

Blue Hill at Stone Barns is a farm-to-table dining experience and a leading voice in the sustainable food movement. Led by chef and author Dan Barber and partners David and Laureen Barber, we have been perennially regarded as one of the world’s most exciting and innovative places to eat, cook, and explore since our opening in 2004. We are located on and partner closely with the Stone Barns Center, an 80-acre working farm in Pocantico Hills, New York. Together, Blue Hill and Stone Barns Center form a passionate research and education community seeking to develop a regional eating culture driven by the needs of the land. Our story began with a family farm in the Berkshires. Today, we’ve grown into Blue Hill at Stone Barns, Family Meal in New York City, a casual Cafeteria, and a marketplace. If you are interested in joining the team, please explore open positions through our website.

One of America’s most celebrated Japanese chefs, three Michelin-starred chef Masayoshi “Masa” Takayama continues to set high standards, consistently delivering memorable dining experiences while pursuing new directions for Japanese dining in America. In each new restaurant venture and in every life activity Masa strives to balance his commitment to tradition and excellence with his artist's desire to explore and innovate. His culinary creations exemplify the Japanese notion of kaiseki—the art form that seeks to discover and express a natural balance of taste, texture, appearance and color of food.

Founded in Copenhagen in 2003 by Chef René Redzepi, Noma is a three-Michelin Star restaurant voted 5-times number one, most recently In 2021. In 2021 Noma launched a new initiative, Noma Projects, which seeks to educate and inspire through the sharing of Noma’s innovation over the past 20 years.