The Inn at Blackberry Farm: A World Class Smoky Mountain Luxury Resort Blackberry Farm


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.

Joseph Lenn

Executive Chef of The Barn

Joseph Lenn, Executive Chef of The Barn, leads his culinary team in providing the Foothills Cuisine® for which Blackberry has come to be known. The Barn’s chef team prepares beautifully served multi-course menus, inspired by seasonal, farm-fresh products and produce, grown just a few feet away in the gardens. A carefully relocated bank barn from the 1800s, The Barn is a visually grand setting in which to relish the earthy delicacies of our bakery, butchery, salumaria, creamery, and 8,000-square-foot wine cellar.

Josh Feathers

Corporate Chef

It all comes down to the details. The perfect placement for the final piece of fennel on an afternoon 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. An East Tennessee native who grew up with an appreciation for the region and its land, Chef Feathers understands and appreciates the flavors that the South has to offer, while adding touches of elegance he learned through his world-wide travels.

Brian Lee

Director of Guest Relations 

Born on a farm in Tennessee, Brian Lee, Director of Guest Relations, finds himself deeply rooted in the rural lifestyle of America’s farmland. Balancing his charming childhood on a Monroe County dairy farm with the equally influential move to Atlanta, Brian discovered his love of entertaining and caring for people was fostered by the same fundamentals he garnered on the family farm….simply, to create the best experience possible for those around him.

Andy Chabot

Sommelier and Director of Food and Beverage

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.

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.

Jeff Ross

Garden Manager

Jeff Ross grew among a family of gardeners in Knoxville– his mother and both grandmothers raised many flowers and vegetables, and great-grandfather was a landscape architect in the 1930s and 40s. While studying history in college, he took a summer job at a family-run nursery, and decided to make it his career.

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