"More than once I have called John Doherty a "chef's chef," meaning that by his training, intelligence, commitment and command of technique he is someone other chefs regard with great respect, as described by Tim Ryan, Chancellor of the Culinary Institute of America: "What I find most impressive about John's extraordinary career is his master story of cooking fundamentals, passionate embrace of seasonality, and the innovative twists he brings to each dish.""
"in which he tells of growing up on Long Island, attending the Culinary Institute of America and after working every station at the Waldorf Astoria Hotel for ten years was appointed as its youngest executive chef in 1985, where, at 27, he ran the vast food service operations as much like a field marshal as a working chef. After three decades at the gabled hotel"
John Doherty trained at the Culinary Institute of America and built a reputation for technical command, seasonal cooking and commitment to fundamentals. He prioritized sourcing the best provender from nearby New York and Pennsylvania farms and markets. The book Blackbarn: Recipes from Our Kitchen to Yours (with Brian Fowler and Erin Hayes) presents his background, including growing up on Long Island and a long tenure at the Waldorf Astoria. He became the hotel's youngest executive chef at 27 and managed vast operations. He and investors transformed SD 26 into Blackbarn, a large barn-styled restaurant that remains popular and lively, with quieter tables beside the open kitchen.
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