Blackberry Farm

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. Finding his culinary inspiration

and initial training in Naples, Italy, Chef Feathers 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, Chef Feathers 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, Chef Feathers 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. Chef Feathers joined the Blackberry Farm culinary team nine years ago, serving as Pastry Chef, Sous Chef and Executive Sous Chef, rising to Corporate Chef in 2007. As Corporate Chef, Josh oversees the operations of both the Larder, to include the operations of the preservation kitchen, cheese room and butcher shop, as well as the Main House Dining Rooms, creating the breakfast and lunch portion of the guest experience.

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. Joseph is thrilled to have the opportunity to work in such a location in which the gardens and farm products of the Farmstead are available to him every day. Inspired by his mother and grandmother from a young age, Joseph sought a career in the culinary world.

His training started in the butcher shop at a local independent grocery store of his Tennessee hometown. 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 at Johnson and Wales in Charleston, South Carolina where he was able to hone his skills in the kitchen. During his time in culinary school, Joseph completed an internship at Blackberry Farm. Joseph 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 honing his creative talent. During this time, his deep love for east Tennessee brought him back to Blackberry Farm again and again, assisting in cooking schools and special events.

Maggie Davidson began her baking career at the early age of eight. In an effort to provide the household with warm goodies, she quickly learned how to whip up a batch of brownies and her love for baking was born. From childhood recipes to fine-dining desserts, Davidson joined the Blackberry kitchen team as the Pastry Chef bringing her talent, passion and skill to the guests' table.

Working in Montana, North Carolina, Michigan and Arizona, this southwest native has literally traveled the country and the world in search of the perfect place to bake. In 1996, she moved to Paris to receive her education in the art of producing pastries. Studying at the world renowned Le Cordon Bleu she received her Diplome de Patisserie in 1996. She returned to Arizona as the Gourmet Pastry Cook for Loew’s Ventana Canyon Resort. With stints at The Peaks Resort & Spa in Telluride, Colorado, Dearborn Inn of Dearborn, Michigan and Carolina Inn in Chapel Hill, North Carolina. Maggie also served as Blackberry Farm's Preservationist for several years, further developing her deep appreciation for fresh product!