Chef John Doherty

"After twenty-three years as a Chef, enjoying the thrill of preparing elaborate meals for Presidents, dignitaries and celebrities at lavish events, the time has come to follow a greater passion…feeding those in need."

Chef John Doherty

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 kitchens, 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 Masters Degree from the Culinary Institute of America.

With a keen desire to focus on quality ingredients sourced from local purveyors, John opened Black Barn Restaurant in the NoMad section of New York City in September of 2015. 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 and is determined to make a positive impact on hunger in this country.

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