Blackberry Farm was recently named the #1 hotel in America for food and drink by Food and Wine magazine, and in this episode - the first in an exclusive miniseries on this renowned Relais & Chateaux hotel in Tennessee - we're learning from Andy Chabot, who rose from a server at the property to its SVP of Food and Beverage.

What You'll Learn:

• The Art of Hospitality: Understand what makes Blackberry Farm a standout destination in America and how Southern hospitality is woven into its fabric.
• Culinary Excellence: Learn about the farm's ingredient-forward approach, how it emphasizes local produce, and the unique structure of having multiple executive chefs to diversify the culinary experience.
• Innovative Beverage Programs: Explore how Blackberry Farm caters to its guests' sophisticated palates with a diverse and deep beverage selection.
• Cultural and Community Engagement: Gain insight into how Blackberry Farm interacts with both the local and broader food and beverage community.
• Leadership and Culture: Hear from Andy about his leadership style and the organizational culture at Blackberry Farm, focusing on long-term, generational decision-making.
• Balance and Burnout Prevention: Learn how Andy and his teams manage work-life balance and prevent burnout in what could be a high-pressure environment.

Tune in to be inspired, informed, and invigorated by the magic of hospitality at Blackberry Farm.

If you enjoyed this, you may also enjoy part 1 and part 2 of Andy's interview with The Grape Nation. 

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Music by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands