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Kitchen Conversations: Josh Feathers with Andy Chabot
May 14, 2021
Executive Chef of the Main House Josh Feathers has worked at Blackberry for more than 20 years, helping to open restaurants and develop programming as the company grew. In this episode of The Blackberry Podcast's Kitchen Conversations, Andy Chabot talks with Josh about his culinary experience in the Navy, his time at Blackberry and his advice for future food service industry hopefuls.
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Guest
Josh Feathers
Executive Chef of the Main House
It all comes down to the details. The perfect placement for the final piece of fennel on an afternoon masterpiece or the purity of a simple Bartlett pear, Blackberry Farm Executive Chef Josh Feathers understands the importance of details in world-class cuisine. An East Tennessee native who grew up with an appreciation for the region and its land, Chef Feathers understands and celebrates the flavors that the South has to offer, while adding touches of elegance he learned through his world travels. Finding his culinary inspiration and initial training in Naples, Italy, Chef Feathers discovered his passion for culinary arts while stationed overseas with the United States Navy. As sous chef for the Commander in Chief of Southern Forces in Europe, Chef Feathers prepared formal dinners and ceremonies for numerous dignitaries. He found inspiration in the culture and cuisine of Italy and its passion for food. From Naples to the Pentagon, Chef Feathers moved back to the United States to begin his next assignment with the Secretary of the Navy. Heads of State, Senators, Foreign Ambassadors and the Navy’s distinguished guests have all experienced the gastronomic talents of Chef Feathers. Chef Feathers has a long career history with Blackberry Farm, serving as Pastry Chef, Sous Chef, Executive Sous Chef, and rising to Corporate Chef in 2007. When the Blackberry family opened Blackberry Mountain in 2019, Chef Feathers took his experience and passion to the Mountain to help build the culinary program in Three Sisters, the property’s flagship restaurant. In 2020, Chef Feathers returned to Blackberry Farm as Executive Chef of the Main House. Right at home in the Main House kitchen, Chef Feathers continues to evolve his cuisine, maintaining a focus on sharing fresh, delicious ingredients in a thoughtful way.
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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