John Doherty

John Doherty has cooked for more kings, presidents, and heads of state than any other chef in America. He earned that distinction over a 30 year career at New York's legendary Waldorf Astoria, where he was named Executive Chef at just 27 years old, the youngest in the hotel's history, and held the position for 23 years. From that kitchen he led a team of more than 150, ran Peacock Alley, Bull & Bear, and Oscar's, and set the standard for some of the most celebrated dinners ever served in New York City.

In 2015, Doherty opened BLACKBARN, his chef-owned New American restaurant in NoMad, where seasonal, locally sourced ingredients meet refined technique in a warm, modern farmhouse setting. His philosophy is simple: if he cannot taste a dish in his mind, it does not go on the menu. That standard has made BLACKBARN a NoMad institution for over a decade, earning national press and a loyal following of guests who come for honest cooking done at the highest level.

A graduate of the Culinary Institute of America, Chef Doherty is the author of the bestselling Waldorf-Astoria Cookbook, BLACKBARN Cookbook, named Chef of the Year by Les Amis d'Escoffier Society of New York, and recipient of the Food Arts Silver Spoon, an Honorary Doctorate from Johnson & Wales University, and an Honorary Master's Degree from the CIA. He is also the founder of Heavenly HARVST Foundation, a nonprofit fighting hunger with nutritious, shelf-stable meals for families in need. At Steak & Whiskey, Chef Doherty brings five decades of New York cooking, one unforgettable bite at a time.