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Podcast
Kitchen Conversations: Bonnie Moore with Andy Chabot
August 3, 2021
Three Sisters AM Executive Chef Bonnie Moore started her kitchen career at an early age. On today’s episode, Andy Chabot takes us through Bonnie’s journey in the culinary industry and the series of events that led her to joining the Blackberry team. They dive into prioritizing time for creativity, work-life balance and the future of the industry.
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Guest
Bonnie Moore
Blackberry Mountain AM Executive Chef
When Chef Bonnie Moore first started at Blackberry Farm, she was handed a basket of ingredients and asked to create. Her ingenuity and enthusiasm shone through immediately, and she began her journey at Blackberry Farm as Sous Chef of the Main House in 2015. Bonnie was introduced to the industry when she accepted her first position on the line as a pizza cook at age 15, and she never left the kitchen. A graduate of the Culinary Institute of America, she thrives in the natural fast pace and camaraderie of the job. Raised on the Midwest staples of meat and potatoes, Bonnie has enjoyed the challenge of adapting her style to create lighter, health-minded, energizing dishes. In 2018, Bonnie was promoted to the role of Executive Chef of the Main House. She invited guests to her tables to enjoy flavorful and satisfying menus, utilizing seasonal ingredients from the Garden to connect place and plate. In 2020, Bonnie embraced a new opportunity to assume the role of Executive Chef of Three Sisters and Sycamore for their breakfast and lunch service at Blackberry Mountain. With this shift, Bonnie is expanding her range with an even greater opportunity to be creative with her cuisine, plating healthy and delicious food that is as energizing to the guests as she is in the kitchen!
Host
Andy Chabot
Blackberry Vice President of Food and Beverage
At the helm of the Food and Beverage programs for Blackberry Farm and Blackberry Mountain, Andy Chabot focuses on creating experiences of taste like no other. As the Food and Beverage Director since 2007, Andy has overseen the growth of Blackberry’s legendary wine program and led the opening of multiple restaurants and concepts. In 2014 The Barn at Blackberry Farm, under Andy’s direction, received the James Beard Award for Outstanding Wine Program. Andy’s features include Imbibe Magazine, Wine Spectator Magazine, Food and Wine Magazine, The TODAY Show and more. Andy has exceeded the advanced level of the Court of Master Sommeliers Exam, received the Michael Bonaccorsi Scholarship and is a graduate of the Culinary Institute of America. Today, Andy is responsible for all aspects of managing Blackberry’s award-winning wine program and the food and beverage programs of both Blackberry Mountain and Blackberry Farm.
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