Blackberry Farm Foundation Relaunches the Sam Beall Fellows Program with Culinary Institute of America

Hyde Park, NY (April 2, 2025) – The Blackberry Farm Foundation proudly announces the return of the Sam Beall Fellows Program, a transformative, semester-long paid fellowship that offers Culinary Institute of America (CIA) students the opportunity to train at one of the world’s most celebrated luxury resorts.

Originally launched in 2018 by the Blackberry Farm Foundation, the Sam Beall Fellows Program was designed to honor the legacy of Sam Beall, the visionary proprietor of Blackberry Farm, by providing aspiring culinary and hospitality professionals with hands-on training in farm-driven fine dining, award-winning beverage service, and luxury hospitality. Following a pause due to the pandemic and industry shifts, the program is now being reintroduced in collaboration with the CIA, reinforcing its commitment to shaping the next generation of leaders in the culinary and hospitality industries.

“The opportunity to train at Blackberry Farm is truly unique—where hospitality meets agriculture, fine dining meets sustainability, and service meets storytelling,” said Rick Johnson, executive director of the Blackberry Farm Foundation. “We are thrilled to welcome the next class of Sam Beall Fellows and provide them with an unparalleled experience that will shape their careers.”

The relaunch of the program will be celebrated with the dedication of the Blackberry Farm Theatre at the Culinary Institute of America’s New York campus, in Hyde Park, on April 2, 2025. This newly named learning space will serve as a hub for culinary education and inspiration, reflecting the ethos of Sam Beall’s passion for hospitality.

Honoring Sam Beall's Legacy

Sam Beall began his career after culinary school in California with an insatiable curiosity and passion for learning at some of the best restaurants, hotels, vineyards, wineries, and creameries in the Napa Valley, an experience that forever shaped his vision and that continues to guide Blackberry Farm and inspire the Sam Beall Fellows program. 

“Sam had an unwavering belief in the power of hospitality—not just as a profession, but as a way to connect with people and create meaningful experiences,” said Sandy Beall, co-founder and Chairman of Blackberry Farm. “He understood that true hospitality is something you feel, something you give, and something you learn by doing. This program reflects his passion for hands-on education and his commitment to shaping future leaders in food and service.”

Following Sam’s untimely passing in 2016, Mary Celeste Beall, Sam’s wife, stepped into the role of proprietor and carries on his legacy and passion for service today. 

“The heart of Blackberry Farm is built on a commitment to excellence, hospitality, and a deep respect for the ingredients and people who bring meals and experiences to life,” she said. “Sam was devoted to sharing this philosophy with the next generation, and I know he would be so proud to see this program return in partnership with the Culinary Institute of America.”

Applications Now Open for Fall 2025

The Sam Beall Fellows program is available to CIA students in the Business Management or Applied Food Studies programs who have completed an externship and are in good academic standing. The paid fellowship includes on-site housing and offers students a semester-long stop-out experience before returning to complete their degrees.

For eligibility requirements and application details, students should consult the CIA internal student portal.

A Semester of Immersive Learning at Blackberry Farm

Set against the picturesque backdrop of Tennessee’s Great Smoky Mountains, Blackberry Farm is renowned for its farm-to-table philosophy, sustainable agriculture, and hospitality excellence. Through the Sam Beall Fellows Program, selected CIA students will embark on an immersive, hands-on experience, rotating through diverse operational areas including:

The Kitchen: Working alongside award-winning chefs.

The Farm and Gardens: Gaining experience in sustainable farming, foraging, heirloom vegetable cultivation, and cheesemaking.

The Wine Cellar: Assisting expert sommeliers with inventory management, wine pairings, and service in one of the largest wine collections in the country.

Dining and Hospitality: Learning the art of service in fine dining settings.

Beyond Blackberry Farm, fellows will also participate in exclusive regional culinary travel, including visits to iconic Southern producers such as Benton’s Bacon & Hams, Sunburst Trout Farm, and leading whiskey distilleries.

About Blackberry Farm

Located 25 miles from Knoxville, Blackberry Farm, a Relais & Châteaux property, is an award-winning and internationally acclaimed destination for business retreats and leisure getaways. The 4,200-acre estate, which also owns a nearby 5,000 acres of protected wilderness, is celebrated as an unrivaled food and wine destination, providing the ultimate in farm-to-table cuisine and a wine collection of more than 160,000 bottles from around the world. Blackberry Farm’s Foothills Cuisine® pays homage to locally sourced and seasonally fresh products grown on the property’s four-acre garden. Activities abound at Blackberry Farm and include fly fishing, horseback riding, hiking, wellness activities, spa, sporting clays, yoga, cycling, and more. For more information on Blackberry Farm or to make a reservation, please visit: www.blackberryfarm.com. Blackberry Farm, LLC, encompasses the hotels, retail enterprises, and charitable outreach of the Blackberry Farm family of brands and the Blackberry Farm Foundation, which has donated more than $2 million to local non-profit organizations.   For more information, please visit https://www.blackberryfarm.com/.  

About The Culinary Institute of America

Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers associate, bachelor’s, and master's degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of nearly 55,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore. For more information, visit www.ciachef.edu.