Doherty John - Doherty, John

John Doherty

Biography

A graduate of the Culinary Institute of America, John began his career at the Waldorf Astoria in New York City in 1978, and quickly moved up the ranks to the role of Executive Chef at the age of 27. His 30-year legacy at the Waldorf Astoria included overseeing a staff of more than 150 in the hotel kitchen, including restaurants Peacock Alley, Bull & Bear, Oscar’s and numerous world class events. Throughout the years, he has cooked for more Kings, Presidents, and Heads of State, than any other Chef. He authored The Waldorf-Astoria Cookbook, and... READ MORE

A graduate of the Culinary Institute of America, John began his career at the Waldorf Astoria in New York City in 1978, and quickly moved up the ranks to the role of Executive Chef at the age of 27. His 30-year legacy at the Waldorf Astoria included overseeing a staff of more than 150 in the hotel kitchen, including restaurants Peacock Alley, Bull & Bear, Oscar’s and numerous world class events. Throughout the years, he has cooked for more Kings, Presidents, and Heads of State, than any other Chef. He authored The Waldorf-Astoria Cookbook, and received the prestigious James Beard Silver Spoon Award, an Honorary Doctorate from Johnson and Wales University and an Honorary Master’s Degree from the Culinary Institute of America.

In September of 2015 John opened Black Barn Restaurant in the NoMad section of New York City with his friend Tom Struzzieri. Black Barn is An American Restaurant, serving local, Artisanal food, in the comfort of a Modern Barn. Although preparing meals for Presidents and Dignitaries was inspiring, Doherty responded to a higher calling with a desire to feed those in need. Doherty founded Heavenly Harvest Foundation in 2015 which makes shelf healthy, stable meals for those in need.

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What is your favorite NYC restaurant? And what is your go-to dish? I love the total experience we get at Marc Forgione in Tribeca. We like try both new items and his chicken is always a winner. What is your ultimate meal? My last meal will be eaten with a spoon as the meat has fallen off the bone into pool of risotto with Black Winter Truffles and Parmesan cheese. What three things are always in your pantry? Olive oil, Sea Salt, Blackbarn spice blends If you weren't a chef, what would you be? A United States Marine, probably a General by now:) If you could cook with anyone, who would that be? No one, cooking is an activity that connects me to my soul. When I cook, I'm in my zone and anything or anyone is a distraction.