Our Story
BLACKBARN is a modern-American farmhouse restaurant in NoMad, where seasonal fare meets a warm, barn-built setting, and hospitality feels personal.
Meet the owner:
Chef John Doherty
John Doherty began his career at the illustrious Waldorf Astoria in New York City in 1978. He quickly moved up the ranks, becoming the hotel’s youngest-ever Executive Chef at the 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.
This background isn’t a talking point at BLACKBARN, it’s the standard behind every detail.
Our 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.
Join us at BLACKBARN
Whether you’re joining us for dinner, planning something worth celebrating, or simply looking for a place that feels like home in the heart of New York City, we’d love to host you.
We welcome you to join us.
LEARN MORE:
SUSTAINABILITY | BLACKBARN’S 10 YEAR ANNIVERSARY | PRESS & NEWS