Joey Edwards
Joey Edwards discovered his passion for cooking early, drawn to its creativity and ability to bring people together. After studying at Le Cordon Bleu in Orlando and refining his skills in professional kitchens, he joined The Barn at Blackberry Farm in 2013, where he helped shape the culinary program before returning in 2016 as sous chef under Cassidee Dabney. Since then, Joey has taken on leadership roles at Blackberry Mountain, serving as PM Executive Chef of Three Sisters and Sycamore, where he brings together technical skill, creativity, and a deep connection to the land. His love of cooking extends beyond the kitchen into a personal passion for foraging and preparing food over open fire, often paired with a great bottle of wine.
