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

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. 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. In 2014 The Barn at Blackberry Farm, under direction of Andy, received the James Beard Award for Outstanding Wine Program.

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.

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