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 Mountain 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 spent 18 years with the Blackberry Farm culinary team, serving as Pastry Chef, Sous Chef and Executive Sous Chef, rising to Corporate Chef in 2007. As Corporate Chef, Josh oversaw the operations of all food elements of Blackberry Farm including the operations of the preservation kitchen, cheese room and butcher shop, as well as the restaurants and dining rooms, creating the breakfast and lunch portion of the guest experience and overseeing special event and evening experiences.
With the opening of Blackberry Mountain, Chef Feathers was named Executive Chef of Three Sisters. Josh is taking his passion for healthy and satisfying meals to a new level as he explores the opportunity to embrace the next turn in his culinary style with mountain cuisine. He is utilizing foraged ingredients, regional flavors and wild game to deliver a dining experience that pays homage to the natural rhythms of life in the Great Smoky Mountains.
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.
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.