Meet the Culinary Entrepreneurs: John Doherty

John Doherty was the executive chef at The Waldorf-Astoria for 30 years before pursuing his dream of entrepreneurship in 2009. He collaborated with designer Mark Zeff to create Black Barn Restaurant in NoMad and BlackBarn Shop, Café & Bar in Chelsea Market, where he is the chef-owner with his friend from childhood, Tom Struzzieri. John has developed and opened several restaurants, a hotel and more than 60 products for Chicken Soup for the Soul Foods. He also started Heavenly Harvest Foundation, which makes meals for the less fortunate. John has cooked for presidents, royalty and heads-of-state; wrote a cookbook with more than 120 recipes, has honorary masters and doctorate degrees, and multiple awards. He’ll speak about his success at a landmark New York City hotel and the road as a restaurateur since.