Corporate Chef at Blackberry Farm
It all comes down to the details. The perfect placement for the final piece of fennel on an afternoon masterpiece or the flawless purity of a simple Bartlett Pear, Blackberry Farm Corporate 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, Chef Feathers understands and appreciates the flavors that the South has to offer, while adding touches of elegance he learned through his world-wide travels.
Finding his culinary inspiration and initial training in Naples, Italy, Chef Feathers 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, Chef Feathers 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, Chef Feathers 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 Chef Feathers.
Chef Feathers joined the Blackberry Farm culinary team 12 years ago, serving as Pastry Chef, Sous Chef and Executive Sous Chef, rising to Corporate Chef in 2007. As Corporate Chef, Josh oversees the operations of all food elements of Blackberry Farm including the operations of the preservation kitchen, cheese room and butcher shop, as well as the restaurants and dining rooms, creating the breakfast and lunch portion of the guest experience and overseeing special event and evening experiences.