Our culinary team at Blackberry Farm embodies a passion for crafting exceptional dining experiences inspired by the bounty of our gardens and the rich culinary heritage of the region. Each team member is dedicated to elevating every meal into a memorable celebration of flavor, tradition and innovation.
It all comes down to the details. The perfect placement for the final piece of fennel on an afternoon masterpiece or the purity of a simple Bartlett pear, Blackberry Farm Executive 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, Josh understands and celebrates the flavors that the South has to offer, while adding touches of elegance he learned through his world travels.
Finding his culinary inspiration and initial training in Naples, Italy, Josh 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, Josh 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, Josh 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 Josh.
Josh has a long career history with Blackberry Farm, serving as pastry chef, sous chef, executive sous chef and rising to Corporate Chef in 2007. When the Blackberry family opened Blackberry Mountain in 2019, Josh took his experience and passion to the Mountain to help build the culinary program at Three Sisters, the property’s flagship restaurant. In 2020, Josh returned to Blackberry Farm as executive chef of the Main House. Right at home in the Main House kitchen, Josh continues to evolve his cuisine, maintaining a focus on sharing fresh, delicious ingredients in a thoughtful way.
Growing up in an Italian family who commemorated every occasion with a meal, Trevor Iaconis had an authentic love of enjoying great food and being in the kitchen from an early age, finding food and nourishment as his medium of art. At 14 years old, he got his start in the food and beverage industry as a dishwasher and shrimp peeler in a family-owned restaurant in Ormond Beach, Florida. Following formal training at The Culinary Academy at Seabreeze High School and The Culinary Institute of America, Trevor began his career at Blackberry Farm as an intern in The Barn in 2011. Working his way up from line cook, Trevor was promoted to sous chef then senior sous chef. He transitioned to The Dogwood at Blackberry Farm® in 2017 as senior sous chef, and in 2024 was named executive chef of the Dogwood.
Trevor’s attraction to Blackberry is anchored in the opportunity to work with the best ingredients, showcasing what’s grown on property in the Garden. Stewarding the next chapter of the Dogwood, Trevor’s menu focuses on wellness-minded dishes, utilizing seasonal produce and sharing big, bold flavor. His food philosophy seamlessly melds his personal culinary style with the beloved cuisine of the restaurant, balancing classic comfort dishes with innovative ideas. When he’s not in the Dogwood kitchen, Trevor loves to be out on the water any time he can. On land, he enjoys gardening, hiking and spending time with his family and dog.
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, Cassidee 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 Cassidee to a career in the culinary field. A graduate of the New England Culinary Institute, Cassidee’s diverse background includes stops in Germany, Boston, Atlanta, Hawaii, Arkansas and Wyoming, most of which was spent working for the Four Seasons. Cassidee came to Blackberry Farm in 2010 as a Sous Chef before working her way up to Executive Sous Chef. In 2015, Cassidee was named the Executive Chef of The Barn at Blackberry Farm®. Cassidee’s team prepares beautifully served multicourse 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 and the 2015 James Beard award for Outstanding Service.
During her time at the helm of The Barn, Cassidee has earned exciting accolades in the industry, including being recognized as a nominee for the James Beard Awards Best Chef Southeast in 2018, 2019 and 2020. Other media milestones include cooking on the TODAY show, being featured on the cover of Art Culinaire and appearing in Food & Wine.
Sean Miller was born and raised in southern Connecticut. The youngest of three boys, by 6 years old, he was helping his mother in the kitchen, peeling potatoes and shucking corn, which sparked his interest in cooking. A much deeper passion developed as he grew, and helping with dinner turned into spending his time after school experimenting with cooking — working on recipes from chocolate dipped pretzels to spicy steak.
After graduating from Johnson and Wales University for the Culinary Arts, Sean gained professional experience in various hospitality roles, including Newport Vineyards and fellow Relias and Châteaux Castle Hill Inn, where he met his wife. He moved from New England to East Tennessee in 2018, where he worked as a chef for the University of Tennessee football team and a wedding venue in Knoxville. In 2020, Sean joined the Blackberry team as a line cook at the Dogwood. He worked his way through every station before transitioning to sous chef at Bramble Hall. Now the executive chef, Sean’s cooking style is an authentic blend of his New England upbringing and East Tennessee’s locally grown, seasonal flavors.
Sean enjoys drawing inspiration from a single ingredient or idea to invent unique dishes, striking a thoughtful balance between fine dining and simple ingredients. The result is elevated cuisine that is approachable and delicious. Outside of work, Sean is an avid movie fan and enjoys spending time with his wife and child.
