Wine & Food

About The Chefs

Executive Chef At The Barn

Cassidee Dabney

Gardening, canning, and cooking were an ever-constant happening for Cassidee Dabney growing up. As the daughter of a wildlife biologist in the Forest Service, Dabney moved from National Forest to National Forest. Spending her summers in the family garden, Cassidee anchored her palate with the fresh flavors of seasonal ingredients harvested at their most expressive moments. Her passion for food led Dabney to a career in the culinary field. A graduate of the New England Culinary Institute, Dabney’s diverse background includes stops in Germany, Boston, Atlanta, Hawaii, Arkansas and Wyoming, most of which was spent working for the Four Seasons. Dabney came to Blackberry Farm in 2010 as a Sous Chef before working her way up to Executive Sous Chef. In 2015, Dabney was named the Executive Chef of The Barn at Blackberry Farm®. Dabney’s team prepares beautifully served multi-course menus of the Farm’s signature Foothills Cuisine®, inspired by seasonal, farm-fresh products and produce grown in a garden a short walk away from The Barn. The Barn has been recognized as one of the top restaurants in the South and hosts the 2014 James Beard award for Outstanding Wine Program.

Executive Chef At The Dogwood

Sarah Steffan

From line cook to pastry chef to sous chef, Sarah Steffan has held just about every title in the kitchen along the way to becoming the Executive Chef of The Dogwood at Blackberry Farm®. With more than 10 years of experience, Steffan opened The Dogwood at Blackberry Farm® for dinner in April 2015. Steffan grew up on a farm milking goats, planting gardens, and cooking. She learned how to cook using fresh, local, and sustainable ingredients. Steffan’s philosophy of cooking marries perfectly with Blackberry Farm’s Foothills Cuisine®. Prior to Blackberry Farm, Steffan spent many years working in other Relais & Chateaux kitchens including The Point and Fearrington House. A graduate of Paul Smith’s College in New York, Steffan also studied abroad at Le Cordon Bleu in Paris.

Executive Chef At The Main House

Bonnie Moore

When Chef Bonnie Moore staged at Blackberry Farm, she was handed a basket of ingredients and asked to create. Her ingenuity and enthusiasm shone through immediately, and she began her journey at Blackberry Farm as Sous Chef of the Main House in 2015.

Bonnie was introduced to the industry when she accepted her first position on the line as a pizza cook at age 15, and she never left the kitchen. A graduate of the Culinary Institute of America, she thrives in the natural fast pace and camaraderie of the job. Raised on the Midwest staples of meat and potatoes, Bonnie has enjoyed the challenge of adapting her style to create lighter, health-minded, energizing dishes. In 2018, Bonnie was promoted to the role of Executive Chef of the Main House. She invites guests to her tables to enjoy flavorful and satisfying menus, utilizing seasonal ingredients from the Garden to connect place and plate.

Sommelier and Food & Beverage Director

Andy Chabot

Andy has always had an interest in how things taste. After working his way through local restaurants, Andy headed straight for the Culinary Institute of America (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 2002, moved to Walland, Tenn., 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 Andy Chabot's talent on the floor, the wine program has become synonymous with the success of Blackberry Farm. In 2007 Andy took on the role of Director of Dining and Beverages running all aspect of the service and beverage departments at Blackberry Farm. In 2014 The Barn at Blackberry Farm®, under the direction of Andy, received the James Beard Award for Outstanding Wine Program. Andy’s media features include Imbibe Magazine, Wine Spectator Magazine, Food and Wine Magazine, The TODAY Show and more.

Andy has proceeded past the advanced level of the Court of Master Sommeliers Exam and was the recipient of the Michael Bonaccorsi Scholarship. Today, Andy is responsible for all aspects of managing Blackberry Farm's Grand Award winning wine program as well as all aspects of the Food and Beverage programs.

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