Our Team of Artisans across the property consists of a variety of individuals, all experts in their fields, including our Team of Chefs, Master Gardener, Preservationist, Beekeeper, Sommeliers to name a few.

Josh Feathers, Corporate Chef

It all comes down to the details.  The perfect placement for the final piece of fennel on an evening masterpiece or the flawless purity of a simple Bartlett Pear, Blackberry Farm Corporate Chef Josh Feathers understands the importance of details in world-class cuisine.  Finding his culinary inspiration and initial training in Naples, Italy, he discovered his passion for culinary arts while stationed overseas with the United States Navy.  As sous chef for the Commander in Chief of Southern Forces in Europe, Josh prepared formal dinners and ceremonies for numerous dignitaries.  He found inspiration in the culture and cuisine of Italy and its passion for food.  From Naples to the Pentagon, he moved back to the United States to begin his next assignment with the Secretary of the Navy.  Heads of State, Senators, Foreign Ambassadors and the Navy’s distinguished guests have all experienced the gastronomic talents of Chef Feathers. 

Joseph Lenn, Chef de Cuisine of The Main House

Born in Knoxville, Tennessee, Chef de Cuisine Joseph Lenn was first inspired by his mother and Grandmother.  Joseph believes that his “granny” was the greatest cook ever, and his mom wasn’t bad, either.  His culinary training started in the butcher shop at a local independent grocery store.  Quality ingredients were of the utmost importance there, and Chef Lenn learned that the best food comes from the best product.  This thought led Joseph to culinary school Johnson and Wales, in Charleston, South Carolina.  After an internship at Blackberry Farm, Chef Lenn returned to Charleston to work at the Peninsula Grill with Chef Bob Carter while he finished school.  Three years later, Joseph assisted Chef Sean Brock in opening The Hermitage Hotel in Nashville, where he worked for two years.  His deep love for east Tennessee brought him back to Blackberry Farm again and again, assisting in cooking schools and special events.  Joseph is now the Chef de Cuisine, and is thrilled to have the opportunity to work in such a location in which the gardens and farm products of the Farmstead at Blackberry Farm are available to him every day.

Andy Chabot, Sommelier and Director of Dining and Beverage Operations

Andy has always had an interest in how things taste. After working his way through local restaurants, Andy headed straight for the CIA to round out his education in the culinary arts and restaurant management. After a stint at Little Nell, Andy found his true interest in the front of house. He graduated from the CIA in 2001 and moved to Walland and began his career with Blackberry Farm in 2002. He soon became involved in the young wine program. In less than 6 years, Blackberry's wine cellar grew from 17,000 bottles to 166,000. With Proprietor Sam Beall's enthusiasm and passion and Andy Chabot's talent on the floor, the wine program has become synonymous with the success of Blackberry Farm.  Andy has proceeded past the second tier of the Court of Master Sommeliers Exam and was the recipient of the Michael Biccorsani Scholarship. Today, Andy is responsible for all aspects of managing Blackberry Farm's Grand Award winning wine program.

John Coykendall, Master Gardener

Walking amongst stalks of corn and rows of pumpkins, Master Gardener John Coykendall explored the world of gardening at an early age with his grandfather, Congressman John Jennings.  Coykendall always knew he wanted to create and care for some of the finest produce in the world.  Traveling through Europe and across the United States, John has collected not only great secrets but also the seeds from the most successful gardens.  He brings the knowledge of decades in the garden, along with centuries old heirloom seeds that he has collected from the region and all over the world.