Blackbarn

John Doherty is the owner and executive chef of Blackbarn Restaurant in NoMad and Hudson Valley, New York. He operates the celebrated restaurant with his business partner and childhood friend Tom Struzzieri. Previously, John oversaw the kitchen of the iconic Waldorf-Astoria for more than twenty-five years while becoming the hotel’s youngest executive chef. John is a graduate of the Culinary Institute of America and founder of Heavenly HARVST, a foundation to help end world hunger by providing nutritious, shelf-stable meals to those in need. He resides in New York with his family.James O. Fraioli is the award-winning author of more than 50 books, one of which won a prestigious James Beard award. His titles have been showcased on the Food Network and featured in People, O, The Oprah Magazine, Vogue, Forbes, The Wall Street Journal, Rolling Stone, and The New York Times. James is best known for his collaborations with world-renowned chefs, bartenders, restaurants, resorts, and industry professionals, capturing the artistry and spirit of dining at its very best. Along the way, his work has earned the admiration of cultural icons such as Emeril Lagasse, Robert Redford, Mario Andretti, Sammy Hagar, Al Michaels, and Dustin Hoffman, among many others. His books continue to celebrate the flavors, stories, and people that define the culinary landscape, inviting readers everywhere to savor the experience.

"What I find most impressive about John’s extraordinary career is his mastery of cooking fundamentals, passionate embrace of seasonality, and the innovative twists he brings to each dish—all evident in the BLACKBARN cookbook, which is destined to be a future classic." —Tim Ryan, president, Culinary Institute of America"If experience counts, John Doherty is in the front rank. His peers consider him ‘a chef’s chef,’ and his elegant new book shows his deep understanding of food and his impressive proficiency." —John Mariani, The Virtual Gourmet“More than a collection of recipes; [The BLACKBARN cookbook is] a celebration of the meaningful connections between chefs, farmers, artisans, ranchers, and the entire team who make farm-to-table dining comes alive. . . . [It] emphasizes quality ingredients, sustainable sourcing, seasonal cooking, and the kind of soulful meals that bring people together around the table. . . . Each dish is designed to deliver maximum flavor without requiring advanced techniques or endless prep time, making it approachable for both seasoned home cooks and those just starting out. . . . Adding to the richness of the book and its stunning photographs, which beautifully capture not only the finished dishes but also the landscapes, ingredients, and artisans who make them possible. . . . A reminder that food isn't just about nourishment, it's about connection, sustainability, joy, and so much more.” —Brutally Delicious"The love of good food is what brings family and friends together. Eating seasonally, sourcing locally, and embracing the freshest ingredients is also something we believe in. That’s what you’ll find in the BLACKBARN cookbook." —Steve Painter, executive chef and co-owner, The Log Cabin Restaurant"A terrific book! It captures the spirit and fun of seasonal eating and is packed with the recipes that made John and BLACKBARN famous." —Neal Wavra, executive chef and owner, Field & Main Restaurant"BLACKBARN is more than a restaurant. It is a celebration of farm-to-table dining, warm hospitality, and the art of bringing people together. Chef John Doherty's culinary style blends rustic charm with contemporary sophistication. These recipes truly invite you to experience the magic of one of New York City's most beloved dining destinations—right from your kitchen." —Chef Chris O'Brien, executive chef and owner, Hyeholde Restaurant