Other
Andy Chabot
James Beard Award winner
- Discipline
- Other
i. Biography
Wine sits at the center of Andy Chabot’s work as a matter of service structure, not side interest. The room, the pace, the social energy of the floor—that was the pull. As Chabot recalls it, wine offered a different tempo from the kitchen, with tasting, travel, and presentation opening a wider field of hospitality. That early attention to beverage culture carried from the Culinary Institute of America to Aspen and then to Walland, Tennessee, where the landscape and rhythm of Blackberry Farm held his attention long enough to become a professional base. Since 2022, Chabot has served as Senior Vice President of Food and Beverage at Blackberry Farm and Blackberry Mountain.
The Path
Culinary training at the Culinary Institute of America gave Andy Chabot the foundation before the line work began at The Little Nell in Aspen, Colorado, where he started as an intern and line cook. The early discipline of service matters here: timing, repetition, pressure, and the ability to keep pace inside a working kitchen. That beginning led him toward wine and the broader hospitality program, and in 2002 he joined Blackberry Farm in Walland, Tennessee on the wine program staff. From there, the relationship with the property deepened alongside its culinary evolution. In 2007, Chabot moved into the role of director of food and beverage at Blackberry Farm in Walland, Tennessee, a position he held until 2022. Over that stretch, the work widened from beverage to the full coordination of service, requiring the mix of kitchen literacy, wine knowledge, and operational control that holds a guest experience together. The title changed; the craft did not. Food and wine were managed as one system, with the same attention to sequencing, balance, and flow. Since 2022, Andy Chabot has served as Senior Vice President of Food and Beverage at Blackberry Farm and Blackberry Mountain. The role reflects the scale of the career behind it: culinary education, a formative start in Aspen, and a long tenure in Walland all feeding into a position that sits across both properties’ dining programs.
The Work Today
Since 2022, he has served as Senior Vice President of Food and Beverage at Blackberry Farm and Blackberry Mountain. In that role, wine remains a central discipline, but it functions as part of a larger operation that links service, planning, dining, and timing. The work draws on the demands of the kitchen, the pace of Aspen hospitality, and years spent at Blackberry Farm, where Chabot built an approach to food and beverage that depends on coordination as much as taste.
In Their Words “It seemed to me that the wine people were having more fun than anyone else. Tasting wine, traveling, dressing up … and we were in the kitchen burning ourselves, never seeing the light of the day!”
Profile updated July 2026
FAQ
Asked of Andy
What is Andy Chabot's current role?
As of 2026, Andy Chabot is Senior Vice President of Food and Beverage.
Where did Andy Chabot train or study?
Andy Chabot trained at Culinary Institute of America.
What recognition has Andy Chabot received?
Wine Spectator Grand Award (2006).
