Andy Chabot
Andy Chabot’s path in hospitality began in restaurants before studying culinary arts and restaurant management at the Culinary Institute of America, where he discovered his passion for front-of-house and beverage. Since joining Blackberry Farm in 2002, he has helped shape one of the country’s most celebrated food and wine programs, growing the cellar from 17,000 bottles into a world-renowned collection. As Senior Vice President of Food and Beverage for Blackberry Farm and Blackberry Mountain, Andy oversees all food and beverage operations across both properties, including restaurant concepts, wine and spirits programs, farmstead initiatives, and special events. Under his leadership, The Barn at Blackberry Farm earned three James Beard Awards, and he also helped lead the culinary vision for Blackberry Mountain. Andy has been featured in Imbibe, Wine Spectator, Food & Wine, The TODAY Show, and Wine Enthusiast’s 40 Under 40, and has passed the advanced level of the Court of Master Sommeliers exam.
