Meet Blackberry's Chefs

At Blackberry, we are so lucky to showcase the delicious, flavorful creations of six talented executive chefs and their teams. The culinary program at Blackberry has a rich history. With the opening of Blackberry Mountain and the drive of all of our chefs to continue pushing their skills and techniques, the program not only holds a reputable history, but it also continues to evolve.

You may have recreated one of their recipes at home or enjoyed a full meal in one of Blackberry’s restaurants. Today, get to know a little more about the chefs behind the food. We asked all six chefs some questions to go beyond their bios and share a little more about the great talents at the helm of Blackberry’s kitchens.

Cassidee Dabney, Executive Chef of The Barn at Blackberry Farm

Which season is your favorite to cook in?
Summer!

What’s a dish you like to eat but would rather have someone else cook for you?
Roasted chicken

What was your go-to meal in college or culinary school?
Ramen Noodles

What are three things you can’t live without?
My corgi, sparkling water and cheese

Outside of the kitchen, what activity or hobby are you into right now?
Gardening! I've really enjoyed getting my hands dirty this Spring and Summer.

How can people implement more sustainability efforts in the kitchen?
Be more mindful of what your food comes in. If given the choice, go for the carton of milk instead of the plastic jug. Every little bit helps!

Sarah Steffan, Executive Chef of the Dogwood at Blackberry Farm

Which season is your favorite to cook in?
Hmm, probably Fall! I love the smoke, warm spices, braises, toasted grains and charred vegetables of Autumnal cuisine. We often call it, “brown on brown” food season in the kitchen – in jest – but the coziness and comfort of food from the Fall is like a hug to me.

What’s a dish you like to eat but would rather have someone else cook for you?
Paella! I love the layering of simple flavors cooked in proper succession that make this dish so special and complex in the finished product. I should note, my boyfriend makes the best! Everyone has their own “secrets” when it comes to the cooking of their paella, and it’s so fun to watch the process and eat with a group of friends.

What was your go-to meal in college or culinary school?
Pasta with homemade red sauce, which I cook for two hours at least, good parmesan cheese and olive oil drizzled on top. I still make this on most of my days off in the Winter. Seriously, every week, every day off.

What are three things you can’t live without?
Daily walks with my pooch Anouk, yoga, coffee, Walter – my love – and good audio books! I wish I had more time to read, but l love being read to, so audio books are perfect for me.

Outside of the kitchen, what activity or hobby are you into right now?
Home improvements! I’ve been framing and hanging all the paintings and prints I’ve collected on my travels and haven’t gotten around to putting up. Also, practicing my embroidery, gardening and yoga. And I’m trying to make time to read more!

How can people implement more sustainability efforts in the kitchen?
Compost is an easy one! Other simple changes are less toxic chemicals for cleaning and hand washing dishes instead of using the dishwasher. We hand wash all our dishes in my house, and it’s kind of fun at the end of an evening to put some music on, pour one more glass of wine and chill with some suds.

Josh Feathers, Executive Chef of the Main House at Blackberry Farm

Which season is your favorite to cook in?
I really enjoy the crossover season during late Summer/ early Fall – the point before we have had any heavy frosts. You’re continuing to get Summer vegetables and also have Fall crops like sweet potatoes and squashes.

What’s a dish you like to eat but would rather have someone else cook for you?
Fish ‘n chips

What was your go-to meal in college or culinary school?
Spaghetti carbonara. It was something that I learned to cook quickly while stationed in Naples, Italy.

What are three things you can’t live without?
Sunglasses, gym and the outdoors

Outside of the kitchen, what activity or hobby are you into right now?
I am a big sportsman, so I really enjoy archery, hunting and fishing. I also enjoy weight lifting.

How can people implement more sustainability efforts in the kitchen?
Focus on full product utilization to cut down on waste as much as possible – making stocks, composting, creatively utilizing leftovers, being realistic about the quantity of food you purchase at the store. Any of these can make a positive impact on supply chains and environmental concerns.

Joel Werner, Executive Chef of the Firetower at Blackberry Mountain

Which season is your favorite to cook in?
While I love to cook in all seasons because of the specialties of each of them, I would have to say I look forward every year to starting the Spring cooking season and foraging for ramps.

What’s a dish you like to eat but would rather have someone else cook for you?
Fried Chicken

What was your go-to meal in college or culinary school?
Hooked up Ramen. We threw away the packet of seasoning and seasoned the water with the spice cabinet. And we added a lot of obscure ingredients – one night was canned salmon.

What are three things you can’t live without?
Olive oil, the ocean, a knife

Outside of the kitchen, what activity or hobby are you into right now?
Getting outside and getting into the mountains, hiking and fishing

How can people implement more sustainability efforts in the kitchen?
To cross-utilize as many products as possible. A certain product can be the highlight in one dish and second fiddle in the next dish!

Joey Edwards, Executive Chef of Three Sisters (dinner) at Blackberry Mountain

Which season is your favorite to cook in?
Autumn. Cooking over an open fire is one of my favorite things to do ever. Fall makes me want to cook over a fire even more.

What’s a dish you like to eat but would rather have someone else cook for you?
Chocolate soufflé, or really any dessert.

What was your go-to meal in college or culinary school?
I made a lot of egg sandwiches and got a lot of Chinese takeout.

What are three things you can’t live without?
Something to search for, something to create, something to appreciate.

Outside of the kitchen, what activity or hobby are you into right now?
Gardening and cycling

How can people implement more sustainability efforts in the kitchen?
Cut down on pre-packaged food and buy (or grow) more raw ingredients. Get your meat from an actual butcher shop, vegetables from a farmer’s market, bread from a local bakery.

Bonnie Moore, Executive Chef of Three Sisters (breakfast/lunch) at Blackberry Mountain

Which season is your favorite to cook in?
I look forward to all seasons! That being said, I have a hard time about halfway through the Winter months. Root vegetables on everything!

What’s a dish you like to eat but would rather have someone else cook for you?
Spaghetti! When I go home to see my mom, it’s my favorite thing she makes. It’s not fancy, but we have recently upgraded our parmesan game from powdered to shaved tableside.

What was your go-to meal in college or culinary school?
Haha, go-to meal was anything free! I managed a bar in Rhinebeck, NY, close to the Culinary Institute of America. If it wasn't for that place, I would've starved! Also, I have great memories of the communal kitchens in the dorms. Each dorm hall had commercial-ish kitchens that the students used to cook for themselves. It was a great hang out place, and there was always a ton of food.

What are three things you can’t live without?
1 – My favorite hair clip – it has been securely keeping my hair back since my first restaurant job. 2 – My family – they are always there for me when I need it. 3 – The long drive to and from work. I hate it and love it, but I wouldn't have it any other way!

Outside of the kitchen, what activity or hobby are you into right now?
Working around the house! We live on some land, so my husband is getting into farm steading. He has dreams of becoming farmer Tim. Ok, in honesty, I guess I just like to hang around the yard and watch him work.

How can people implement more sustainability efforts in the kitchen?
I try to eat seasonally, that usually keeps us straight. Did I mention my husband wants to be a farmer?