Our culinary team at Blackberry Farm embodies a passion for crafting exceptional dining experiences inspired by the bounty of our gardens and the rich culinary heritage of the region. Each member is dedicated to elevating every meal into a memorable celebration of flavor, tradition and innovation.
It all comes down to the details. The perfect placement for the final piece of fennel on an afternoon masterpiece or the purity of a simple Bartlett pear, Blackberry Farm Executive Chef Josh Feathers understands the importance of details in world-class cuisine.
An East Tennessee native who grew up with an appreciation for the region and its land, Chef Josh understands and celebrates the flavors that the south has to offer, while adding touches of elegance he learned through his world travels.
Finding his culinary inspiration and initial training in Naples, Italy, Chef Josh discovered his passion for culinary arts while stationed overseas with the United States Navy. As sous chef for the Commander in Chief of Southern Forces in Europe, Chef Josh prepared formal dinners and ceremonies for numerous dignitaries. He found inspiration in the culture and cuisine of Italy and its passion for food. From Naples to the Pentagon, Chef Josh moved back to the United States to begin his next assignment with the Secretary of the Navy. Heads of State, Senators, Foreign Ambassadors and the Navy’s distinguished guests have all experienced the gastronomic talents of Chef Josh.
Chef Josh has a long career history with Blackberry Farm, serving as pastry chef, sous chef, executive sous chef and rising to Corporate Chef in 2007. When the Blackberry family opened Blackberry Mountain in 2019, Chef Josh took his experience and passion to the Mountain to help build the culinary program at Three Sisters, the property’s flagship restaurant. In 2020, Chef Josh returned to Blackberry Farm as executive chef of the Main House. Right at home in the Main House kitchen, Chef Josh continues to evolve his cuisine, maintaining a focus on sharing fresh, delicious ingredients in a thoughtful way.
Growing up in an Italian family who commemorated every occasion with a meal, Trevor Iaconis had an authentic love of enjoying great food and being in the kitchen from an early age, finding food and nourishment as his medium of art. At 14 years old, he got his start in the food and beverage industry as a dishwasher and shrimp peeler in a family-owned restaurant in Ormond Beach, Florida. Following formal training at The Culinary Academy at Seabreeze High School and The Culinary Institute of America, Trevor began his career at Blackberry Farm as an intern in The Barn in 2011. Working his way up from line cook, Trevor was promoted to sous chef then senior sous chef. He transitioned to The Dogwood at Blackberry Farm® in 2017 as senior sous chef, and in 2024 was named executive chef of the Dogwood.
Trevor’s attraction to Blackberry is anchored in the opportunity to work with the best ingredients, showcasing what’s grown on property in the Garden. Stewarding the next chapter of the Dogwood, Trevor’s menu focuses on wellness-minded dishes, utilizing seasonal produce and sharing big, bold flavor. His food philosophy seamlessly melds his personal culinary style with the beloved cuisine of the restaurant, balancing classic comfort dishes with innovative ideas. When he’s not in the Dogwood kitchen, Trevor loves to be out on the water any time he can. On land, he enjoys gardening, hiking and spending time with his family and dog.
Gardening, canning and cooking were an ever-constant happening for Cassidee Dabney growing up. As the daughter of a wildlife biologist in the Forest Service, Cassidee moved from national forest to national forest. Spending her summers in the family garden, Cassidee anchored her palate with the fresh flavors of seasonal ingredients harvested at their most expressive moments. Her passion for food led Cassidee to a career in the culinary field. A graduate of the New England Culinary Institute, Cassidee's diverse background includes stops in Germany, Boston, Atlanta, Hawaii, Arkansas and Wyoming, most of which was spent working for the Four Seasons. Cassidee came to Blackberry Farm in 2010 as a sous chef before working her way up to executive sous chef. In 2015, Cassidee was named the executive chef of The Barn at Blackberry Farm®. Cassidee's team prepares beautifully served multi-course menus of the Farm’s signature Foothills Cuisine®, inspired by seasonal, farm-fresh products and produce grown in the Garden a short walk away from The Barn. The Barn has been recognized as one of the top restaurants in the south and holds the 2014 James Beard award for Outstanding Wine Program.
From line cook to pastry chef to sous chef, Sarah Steffan held just about every title in the kitchen along her journey at Blackberry Farm. With more than 10 years of experience already in her career, Sarah was promoted to executive chef and opened The Dogwood at Blackberry Farm® for dinner in April 2015. In 2024, she transitioned her role to open another new private group dining experience at the Farm, taking on the title of executive chef of Bramble Hall.
Sarah cultivated a deep relationship with the food on her table from a young age, growing up with the space to plant gardens and milk goats at home and spend time in the kitchen cooking with her family. Prior to Blackberry Farm, Sarah spent many years working in other Relais & Châteaux kitchens, including The Point, Fearrington House and Lake Placid Lodge. A graduate of Paul Smith’s College in New York, Sarah also studied abroad at Le Cordon Bleu in Paris. Throughout her career, she learned how to cook using fresh, local and sustainable ingredients, and she continues that passion for quality with the menus she curates today. Creating distinctive and seasonally-inspired dishes that celebrate the region, Sarah’s philosophy of cooking marries perfectly with Blackberry Farm’s Foothills Cuisine®. Behind the scenes, Sarah is a supportive and impactful leader in the kitchen, encouraging her team to explore their culinary creativity and celebrating the ideas they bring to the menu.
