Meet The Chefs
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 plating simple, purposeful dishes that will leave guests feeling inspired to get out on the Mountain.
Joey Edwards tuned into his love of cooking at an early age, enjoying the opportunity to channel his creativity into making something delicious. Coming from a large family, Joey started as the top taste tester and quickly graduated to family cook, realizing that cooking was a way he could contribute and make people happy. While attending Le Cordon Bleu College of Culinary Arts in Orlando, Florida, and working at a local barbecue restaurant, Joey took his culinary commitment one step further and spent his days off working for free in the kitchen of the best restaurant in his area. His determination landed him a paying job in their kitchen, and that is where he fell in love with the pace and energy of the culinary industry and solidified that it was the path for him.
Joey joined The Barn at Blackberry Farm® team in 2013 as a cook. He got married in 2015 and left Blackberry Farm to embark on a backpacking adventure through Africa and Europe. He was working on a farm in Portugal when The Barn Executive Chef Cassidee Dabney asked him to return to Blackberry Farm as her sous chef in January 2016. Joey embraced the chance to return to the kitchen environment where he feels the perfect blend of art, nature, organization and adrenaline. In 2020, Joey was promoted and made the transition to Blackberry Mountain as the PM Executive Chef of Three Sisters. Joey’s love of cooking and foraging blends seamlessly into his personal life where he enjoys cooking with foraged ingredients, typically over an open fire, and preferably with a good bottle of wine.
When Chef Bonnie Moore staged 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 AM Executive Chef of Three Sisters 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!
Logan Griffin’s love for hospitality began at a young age. His parents ran a small catering company, and he has fond memories of a bustling home kitchen where he would help prepare food for events alongside his parents and grandparents. At 15, Logan took his first job in a local restaurant, igniting his love for the culinary world, which ultimately led him to the Culinary Arts program at The Culinary Institute of America. There, he learned the fundamentals of cooking, the art of hospitality and discovered a sharp aptitude for wine and spirits. After learning about Blackberry Farm’s beverage program during his time at the CIA, Logan joined the team in 2011 just after graduation. Through years working at Blackberry Farm, he was able to focus on his craft and gain invaluable knowledge that poised him to take on the role of Director of Food and Beverage at Blackberry Mountain.
As the Director of Food and Beverage, Logan helps oversee all aspects of the dining rooms and beverage program at Blackberry Mountain. He loves crafting cocktails that have a sense of place and utilize ingredients from the Mountain. His passion extends well beyond the bar, and he enjoys being on the dining room floor sharing his knowledge of wine and creating memorable moments for the guests. Logan is a Certified Sommelier and was part of the wine team when The Barn at Blackberry Farm received a James Beard Award for Outstanding Wine Service as well as Outstanding Restaurant Service.
Andy has always had an interest in how things taste. After working his way through local restaurants, Andy headed straight for the Culinary Institute of America (CIA) to round out his education in the culinary arts and restaurant management. After a stint at Little Nell, Andy found his true interest in the front of house. He graduated from the CIA in 2002, moved to Walland, Tennessee and began his career with Blackberry Farm in 2002. He soon became involved in the young wine program. In less than 6 years, Blackberry's wine cellar grew from 17,000 bottles to 166,000. With Andy Chabot's talent on the floor, the wine program has become synonymous with the success of Blackberry Farm. In 2007 Andy took on the role of Director of Food & Beverage, running all aspect of the service and beverage departments at Blackberry Farm. The Barn at Blackberry Farm, under Andy’s direction, has been honored with three James Beard Awards: Best Chef Southeast 2013, Outstanding Wine Program 2014, and Outstanding Service 2015. Andy’s media features include Imbibe Magazine, Wine Spectator Magazine, Food and Wine Magazine, The TODAY Show and more. With the opening of Blackberry Mountain, Andy has led the development of menus and the wine cellar, as well as overseeing the operations of all service at both Blackberry properties.
Andy has proceeded past the advanced level of the Court of Master Sommeliers Exam and was the recipient of the Michael Bonaccorsi Scholarship. Today, Andy is responsible for all aspects of managing the award-winning wine, food, and beverage programs at Blackberry Farm and Blackberry Mountain.