The Butcher at Blackberry Farm
Growing up, David always knew his love for culinary arts would lead to a future career in restaurants. Starting at Blackberry Farm as a line cook in 2007, and after stints at Aubrey’s Restaurants as a Corporate Chef and at Dancing Bear Lodge & Restaurant as Executive Chef, David is back at Blackberry Farm where he is immersed in the art of butchery. Growing up spending time on his grandparents hog farm, he is inspired by the Appalachian influence of the region and has made the butcher cave his home. As Blackberry’s butcher, David is responsible for the resort’s meat curing program as part of the Foothills Cuisine of Blackberry Farm.
2016 Good Food Award winner for Finocchinoa Salume and Salume Toscano
The Preservationist and Beekeeper at Blackberry Farm
Shannon Walker grew up eating and preserving from the land. With the guiding hand of his grandparents he saw living out of the garden a way of life. His grandmother showed him how to cook and preserve while his grandfather influenced his love of gardening and foraging. After a successful career as a photographer, Shannon decided to change his path and took up work in the kitchen and spent the next 7 years in the kitchens of Blackberry Farm, a local restaurant or two and even had his own catering business. He returned to Blackberry Farm in the Main House kitchen in early 2009, and then stepped into the role of Preservationist in 2011. The Larder is a natural place for Shannon as he gets to express creativity, love of the food culture and products from East Tennessee, and use his skills as a chef and those that his grandmother passed down. Shannon’s high regard for the land, passion for farming, foraging, bee keeping and the history of the area is apparent in each jar he creates. Shannon sees his role as the Preservationist at Blackberry Farm more than preserving the season’s bounty, but to also protect and share the southern Appalachian culture and food history.