Meet Chef John Doherty: The Heart Behind BLACKBARN’s Farm-to-Table Philosophy
At BLACKBARN Restaurant, every dish begins with purpose — and for Chef John Doherty, that purpose is deeply rooted in passion, authenticity, and giving back.
A Culinary Institute of America graduate, Chef Doherty’s culinary journey started humbly, washing dishes as a teenager on Long Island. That early spark led to a remarkable career, including over two decades as Executive Chef at the legendary Waldorf Astoria, before opening BLACKBARN Hudson Valley in Saugerties and BLACKBARN Restaurant in NoMad, Manhattan.
Cooking with Intention
At BLACKBARN, every recipe is personal. “The food we make is food I want to eat,” Doherty shares. “If I can’t taste it in my mind, it doesn’t go on the menu.” His approach blends rustic comfort with refined technique, sourcing the freshest local ingredients from Hudson Valley farms.
While trends may come and go, Doherty’s focus remains on timeless flavor and honest cooking— a reflection of his belief that great food connects people in meaningful ways.
Feeding Beyond the Table
Chef Doherty’s dedication to nourishment extends far beyond his restaurants. As the founder of Heavenly HARVST Foundation, he is committed to fighting food insecurity by producing nutritious, shelf-stable meals for communities in need. To date, the foundation has distributed over 400,000 meals nationwide, including 60,000 in the tri-state area in just the past few months.
“It’s not about joy. It’s doing it because we’re compelled to do it; because there’s a need there — and because we can.”
Supporters can get involved through annual fundraising events or intimate hosted dinners where proceeds benefit the foundation’s mission to end hunger with dignity and nourishment.
A Chef Who Never Stops Creating
Even when not in the kitchen, Chef Doherty’s mind is on food. At home, his comfort dish is simple: something he can eat with a spoon, but his creativity continues to inspire guests and give back to the community.
From the Hudson Valley to the heart of Manhattan, Chef John Doherty’s story embodies what BLACKBARN stands for: seasonal, soulful dining with purpose.
