Story
In the years after high school, childhood friends John Doherty and Tom Struzzieri became celebrated professionals in their respective fields: the culinary arts and equestrianism. The two then set out to establish a restaurant that merged their passions, expertise, and collective love of New York City.
After over 25 years working as the youngest Executive Chef of New York’s Waldorf Astoria, John brought his expertise and creative vision to life at BLACKBARN. In collaboration with Tom, the partners developed the multi layered BLACKBARN brand in the heart of Nomad where seasonal, rustic fare meet a contemporary farmhouse atmosphere.
We welcome you to join in the BLACKBARN experience.
Chef-Owner John Doherty
John Doherty began his career at the illustrious Waldorf Astoria in New York City in 1978. He quickly moved up the ranks, soon becoming the hotel’s youngest-ever Executive Chef at age 27. He is a recipient of the prestigious James Beard Silver Spoon Award, an Honorary Doctorate from Johnson and Wales University, and an Honorary master’s degree from the Culinary Institute of America.
Team
Executive Chef, Brian Fowler
Director of Operations & Events, Jadelyn Ho
General Manager, Marco Ochoa
Sommelier, Andrija Tadejevic