Meet the Chefs
Chef John Doherty
Chef/Owner
BLACKBARN NoMaD, NYC
BLACKBARN Hudson Valley, Saugerties
A graduate of the Culinary Institute of America, Chef John Doherty 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, the youngest chef ever in that role at the legendary hotel. His 30-year legacy at the Waldorf Astoria included overseeing a staff of more than 150 in the hotel kitchen, as well as restaurants Peacock Alley, Bull & Bear, Oscar’s and numerous world class events.
Throughout the years, Chef Doherty 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 Master’s Degree from the Culinary Institute of America.
Throughout the years, Chef Doherty has cooked for more Kings, Presidents, and Heads of State, than any other Chef.
With a keen desire to focus on quality ingredients sourced from local purveyors, Doherty opened BLACKBARN Restaurant in the NoMad section of New York City in September of 2015 in partnership with childhood friend Tom Struzzieri. BLACKBARN is an American Restaurant, serving local, artisanal food, in the comfort of a modern barn setting. In spring 2023 Chef Doherty expanded his brand with the opening of BLACKBARN Hudson Valley, sister restaurant to the original in NYC. BLACKBARN Hudson Valley, also in partnership with Struzzieri, is located at the Diamond Mills Hotel in Saugerties, New York. Both restaurants share the same farm-to-table ethos and have signature dishes in common as well as items only available at each location.
Although preparing meals for presidents and dignitaries was inspiring and expanding BLACKBARN’s success has been exciting, Doherty responded to a higher calling with a desire to feed those in need. This said, Doherty founded Heavenly HARVST Foundation in 2015 with the mission to end world hunger by producing and providing meals to programs with the same goal. With this Foundation, John is determined to make a positive impact on ending hunger in the country and around the world.
Chef Marcos Castro
executive Chef, BLACKBARN HUDSON VALLEY
A graduate of the Culinary Institute at Hyde Park, Chef Marcos always knew he would one day call the Hudson Valley home. When asked how he would describe his cooking, “My style can be best described as seasonal with a special emphasis on local and sustainable ingredients. In my opinion, farm fresh is best for our communities, for our health and for our dinner tables.”
Chef Marcos Castro moved to New York in 2009 where he attended The Culinary Institute of America. While studying at the CIA, Chef Marcos gained an externship at Main Course Catering in New Paltz, NY working under Chef Owner Bruce Kaazan and Executive Chef Eric Householder. Upon graduating, Chef Marcos was presented with the opportunity to assist in the opening of a boutique hotel in the Pocono Mountains of Pennsylvania. He then moved on to join the team at Bushkill Inn and Conference Center as Sous Chef working under Executive Chef Jorge Lopez, former Executive Chef of Lutece Restaurant at The Venetian Resort in Las Vegas. He quickly advanced to Chef de Partie. Then one year later he made another rapid advancement to Executive Chef after the departure of Executive Chef Lopez; a position he held for two years. It was at that time he was offered and accepted the Executive Chef position at Main Course Catering and moved back to the Hudson Valley.
Prior to joining the team at Diamond Mills he was most recently the Executive Chef at West Hills Country Club in Middletown owned by the Bonura Hospitality Group. Throughout his professional career, Chef Marcos has had the opportunity to work with some of the best and most talented Chefs in the Hudson Valley.
"In my opinion, farm fresh is best for our communities, for our health and for our dinner tables.”
"Having the ability to feed people gives me a way to touch people’s lives with something that I have created especially for them.”
When asked what inspired him to choose this career path, Chef Marcos says “From a very young age I knew I wanted to be a professional Chef. Having the ability to feed people gives me a way to touch people’s lives with something that I have created especially for them. Cooking allows me the chance to turn an activity that you must do every day into something that can be enjoyed and shared with loved ones.”
Under Chef Marcos’ direction, the new BLACKBARN Hudson Valley menu will reflect bright colors and fresh flavors. With so many neighboring farmers markets, bakeries, local cheese makers, breweries, and wineries there is no need to go far for the best ingredients. BLACKBARN Hudson Valley at Diamond Mills new menu will offer local dairy products, the freshest vegetables, fruits, heritage breed beef and pork as well as North Atlantic Salmon. He comments, “I have spent a lot of time building relationships with local farmers to get the best and freshest foods available to me. We are very lucky to live in the Hudson Valley – some of the best food comes from right here in our backyard..”
Chef Marcos puts as much passion into his catering menus as he does his menus featured in BLACKBARN Hudson Valley at Diamond Mills. The Grand Ballroom at Diamond Mills, with over 7,000 sq feet of versatile catering and conference space, plays host to elegant weddings, family gatherings, fundraisers, special events and holiday parties for up to 350 people. Chef Marcos has overseen numerous events and private dinners in his career and looks forward to putting his signature touch to our catering menu.
Pastry Chef Kerry Hegarty
For As Long As She Can Remember, Kerry Hegarty Dreamed Of Becoming A Pastry Chef.
She attributes her love of cooking and, in particular, baking to her mother whom she says “Always brought love and warmth to other people from her kitchen.” Along with her mom, Kerry’s passion for food was genuinely inspired and perhaps inherited from her grandfather, the executive chef at one of the oldest and most prominent restaurants in the Hudson Valley, The Ship Lantern Inn, in Milton, New York.
Along with her mom, Kerry’s passion for food was genuinely inspired and perhaps inherited from her grandfather.
Kerry was born and raised in the Hudson Valley, and attended The Culinary Institute of America. While studying at the CIA, she earned an externship in Scottsdale, Arizona at the Scottsdale Princess Resort, where she learned and implemented a diverse range of culinary techniques. Upon her return, she worked as a baker in Beacon, New York, where she applied her skillful style to creating pastries and scratch bagels. Later, her altruistic nature along with her culinary background led her to The New York Foundling, a charitable organization servicing the five boroughs of New York, where she planned and prepared meals for underprivileged youth.
In 2013, Kerry began her career as a pastry chef at BLACKBARN Hudson Valley at Diamond Mills, specializing in cakes and pastries. Through hard work, natural talent and unwavering dedication she was promoted to Executive Pastry Chef in 2016. With her flair for not only flavor, but also design, Kerry continues to create beautiful, delectable desserts as well as exquisite wedding and special occasion cakes, proving she truly can do it all!