What makes
BLACK BARN NOMAD
I cannot say this about many of the people profiled in HOSPITALITY NEWS , but Chef John Doherty was a customer of mine when he was the Executive Chef at the world-famous Waldorf Astoria. From what I remember, he had an office elevated about seven feet above the main kitchen with a large window giving him the opportunity to sit at his desk but also see what was going on in his kitchen. Chef Doherty 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, Chef Doherty and I met again, but not at the Waldorf; we met at his new venue, the BLACKBARN restaurant. This is where the realization of his ultimate dream -- his own restaurant -- came true. It's now a huge success by anyone's measure. BY EDDIE DANIELS, PUBLISHER HOSPITALITY NEWS J ohn D oherty special Read more about Chef John Doherty in an upcoming edition.
In the years after high school, childhood friends Chef 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, Chef Doherty brought his expertise and creative vision to life at BLACKBARN. In collaboration with Struzzieri, the partners developed the multi-layered BLACKBARN brand in the heart of Nomad where seasonal, rustic fare meets a contemporary farmhouse atmosphere.
WE WELCOME YOU TO JOIN IN THE BLACKBARN EXPERIENCE .
Page 14 I HOSPITALITY NEWS JAN/FEB
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