BLACK BARN NOMAD
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.
WHAT MAKES JOHN DOHERTY SPECIAL BY EDDIE DANIELS, PUBLISHER HOSPITALITY NEWS I cannot say this about many of the people profiled in HOSPITALITY NEWS, but John was a customer of mine when he was the Executive Chef at the world famous Waldorf Astoria. What I remember, he had an office elevated about 7 feet above the main kitchen with a large window giving him the opportunity to sit at his desk, but also see what is going on in his kitchen. John truly had his finger on the pulse of everything that was going on and had the respect of his very cohesive team. Fast forward many years, John and I met again but not at the Waldorf, we met at his new venue, the Black Barn restaurant where he lived his ultimate dream, his own restaurant which now is a huge success by anyones measure.
WE WELCOME YOU TO JOIN IN THE BLACKBARN EXPERIENCE .
Read more about John Doherty in upcoming edition
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