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Kitchen Conversations: Joel Werner with Andy Chabot
September 27, 2021
Firetower Executive Chef Joel Werner knew from an early age that his future was in the kitchen. On this episode, Joel shares with Andy Chabot about growing up cooking with his family, where his adventurous spirit has taken him and how his Blackberry journey has evolved from line cook at the Farm to Executive chef at the Mountain.
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Guest
Joel Werner
Executive Chef of the Firetower
Joel Werner grew up spending his weekends picking vegetables from his grandparents’ garden, cooking family dinner with his dad after school, and soaking in the atmosphere of time around the table with a good meal. He knew from an early age that his future was in the kitchen. After attending culinary school at Johnson & Wales, he honed his culinary skills in a variety of styles, working at restaurants in different parts of the country. In 2015, inspired by the opportunities that awaited, Joel decided to step down from a manager role and join the Blackberry Farm team as a line cook in The Barn. Having grown up with a passion for his family’s Italian heritage, he quickly saw the parallel of the regional-style of cooking and embraced a new-found love for Southern hospitality. Bringing those same influences with him to Blackberry Mountain as Executive Chef of the Firetower, Joel wants his guests to feel welcome and at home in the dining room. He’s ready to showcase light, energizing, flavorful breakfast and lunch dishes with the same fine-dining finesse of dinner. He’s plating simple, purposeful dishes that will leave guests feeling inspired to get out on the Mountain.
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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