BLACKBARN RESTAURANT TALENT
Chef John Doherty
Chef-Owner of BLACKBARN Restaurant, John Doherty, 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.
He officially opened his own restaurant, BLACKBARN, 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 those who struggle to put food on the table. From humble beginnings, he has become more than a Chef/Restaurateur: Chef John Doherty is now a channel to bring light to others.
Executive Chef, Matteo Bergamini, was born and raised in Northern Italy, and has worked in Italian eateries as well as the kitchens of Chef Daniel Boulud. From his upbringing and experience with French cuisine, he learned to keep flavor profiles clean without using excess ingredients, so that the BLACKBARN menu remains sophisticated and straightforward. By visiting the Union Square Farmers Market each week and even importing and sourcing his own produce to use in the restaurant, Matteo ensures fresh and delicious foods breathe extra life into all of his dishes. Whether making something hardy or light, traditional or new, his 20 years of experience in the industry shine through his impeccable choices and execution.
Brian Fowler Jr.
Executive Sous Chef
Executive Sous Chef of BLACKBARN, Brian Fowler Jr., grew up in Amityville, Long Island with deep roots in New York and lineage extending from Cuba to Jamaica. Chef Fowler brings tantalizing flavors and dishes inspired by his international heritage and extensive travels to the restaurant's brunch menu, utilizing ingredients with exceptional quality sourced directly from local farmers. His many trips to the bayou have resulted in an appreciation of creole seasoning and Southern flavors, taking form in the addition of lively New Orleans soul foods to the Brunch menu.
Pâtissier Chef Anwuli Obidi is the creative mind behind the irresistible dessert offerings at BLACKBARN Restaurant, bringing a sharp attention to details and a passion for flavor. Hailing from Nigeria, Obidi draws on her childhood memories to create a myriad of in-house pastries, breads, and baked breakfast goods that impart the warm and fuzzy nostalgia of her grandmother's baking. Supported by the NoMad restaurant's large kitchen and tight knit team, she spends her time researching as well as creating to see what sticks, looking to fresh, seasonal ingredients for inspiration— whether it be dried fruits in the winter, citrus and berries in the summer, apples in the fall, or rhubarbs in the spring.
BLACBKARN's Wine Director, Andrija Tadejevic, has helped curate an award winning wine list that features an eclectic mixture of quality picks that fall in line with Chef/Owner John Doherty’s main directive; that is, as he says, “to provide wines that change the conversation regardless of price point”. Tadejevic was born and raised in Croatia in a 1700-year-old city founded by the Roman Emperor, Diocletian. He has been a globetrotter since, having visited 88 different countries throughout his life. He utilizes this passion for travel and discovery in the wine program at BLACKBARN, mixing unique finds from the world’s best regions with several lesser known international options.