Nov. 272022

Andy Chabot

After graduating from The Culinary Institute of America, a stint at The Little Nell in Aspen made Andy find his true interest in the front of the house. He moved to Walland, Tennessee and began his career at Blackberry Farm in 2002, focusing on the wine program. In less than six years, the wine cellar grew from 17,000 bottles to 166,000, and wine became central to the success of the resort. He took on the role of food and beverage director in 2007. Under Andy’s direction, The Barn at Blackberry Farm has been honored with three James Beard Awards. He was promoted to senior vice president of food and beverage for both Blackberry Farm and Blackberry Mountain in 2022. Andy has proceeded past the Advanced level of the Court of Master Sommeliers and was the recipient of the Michael Bonaccorsi Scholarship.

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