BLACKBARN RESTAURANT MEDIA KIT
Childhood friends, John Doherty and Tom Struzzieri, took separate career paths after high school. 30 years later with seasoned experience in the culinary and equestrian fields respectively, they set out to open a restaurant that combined their passions and expertise in the city they love most.
After John spent a weekend at friend and acclaimed designer Mark Zeff’s BLACKBARN home in the Hamptons, the anchor of Mark’s eponymous design brand, John found that the aesthetic matched the spirit of his restaurant vision. Now, co-owners John and Tom, in collaboration with the multi-layered BLACKBARN brand, present BLACKBARN Restaurant to New York City, where seasonal, rustic fare meets a modern farmhouse atmosphere.
Chef John Doherty comes with an impressive background which includes a 30-year legacy at the Waldorf Astoria, 23 of those years serving as the Executive Chef and running the four hotel restaurants, as well as their catering and room service offerings. Throughout the years, he has cooked for more kings, presidents, and heads of state than any other chef.
He authored The Waldorf-Astoria Cookbook, and received the prestigious James Beard Silver Spoon Award, an Honorary Doctorate from Johnson and Wales University, and an Honorary Masters Degree from the Culinary Institute of America. He founded the Heavenly Harvest Foundation to create nutritious and quality meals for those in need. Currently, he’s the Chef- Owner of BLACKBARN Restaurant, an American restaurant serving local, artisanal food, in the comfort of a space reminiscent of a modern barn where seasonal, rustic fare meets a farmhouse atmosphere. The interior was designed by Mark Zeff which was inspired by his barn-like home in the Hamptons. For more information, please visit www.blackbarnrestaurant.com.