John Doherty is the chef-owner of Blackbarn Restaurant. He has an impressive background, including a 30 year legacy at the Waldorf Astoria where he met and fed 4 standing Presidents of the United States, authored “The Waldorf-Astoria” Cookbook, and received the prestigious James Beard Silver Spoon Award.

From attending the prestigious Culinary Institute of America and graduating with the Richard Keating award for the student most likely to succeed, to being appointed Executive Chef of the Waldorf Astoria kitchen at the tender age of 27, Chef Doherty has consistently pushed himself to pursue excellence in all aspects of his career.

Doherty officially opened his own restaurant, Blackbard, in September of 2015, with a menu that features modern twists on traditional fare and fresh, locally sourced ingredients. In late 2017, he expanded to Chelsea Market with partners Mark and Kristen Zeff, where his signature farm to table favorites are complemented by a homewares and accessories shop. Blackbarn shop, cafe, and bar encompasses their shared vision for a lifestyle defined by luxury.

In addition to this expansion, Chef Doherty has also created Heavenly Harvest Foundation to make healthy, shelf stable meals for families in need. From humble beginnings, he has become more than a Chef/Restaurateur: Chef John Doherty is now a channel to bring light to others.

Beyond cooking technique and creativity, Doherty's admirable leadership abilities were the key to the success of The Waldorf's culinary operations, which garner more than $100 million in annual sales and are responsible for cuisine at some of the country's loftiest galas, events and fundraisers; 24-hour room service; and three distinct, successful restaurants, Peacock Alley, Bull and Bear, and Oscar's. His management approach has also endured as Doherty inspired a culinary team to greatness by giving crystal clear direction, setting measurable expectations and holding people accountable which Doherty says are “essential criteria for a successful team.”

Doherty's Chef's Table has been the focus of the PBS show, "At The Chef's Table" and Doherty has appeared in numerous Travel Channel, A&E and Food Network programs. Other television appearances include The Today Show, CBS, CW11 and numerous appearances on regional affiliates.

He is a frequent guest speaker at national culinary and hospitality colleges and industry events. He is an advisory board member to New York's City Harvest, The French Culinary Institute and the Culinary Institute of America. He has been awarded an honorary Doctorate degree from Johnson & Wales, an honorary Masters degree from the Culinary Institute of America and a Leadership award from Niagara University as well as Food Arts Magazine's Silver Spoon Award.

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