Andy Chabot’s path to wine began in a small Italian restaurant in his native New Hampshire, where an early mentor’s passion for wine sparked a curiosity that would shape his career.

He went on to study at The Culinary Institute of America, where his background in food provided a natural gateway into the world of wine. While serving as president of the school’s honor society, Andy regularly hosted visiting chefs, winemakers, and industry leaders, experiences that deepened his appreciation for the relationship between food, wine, and hospitality.

Following graduation, Andy built his career at some of the country’s most respected luxury hospitality destinations, including the acclaimed Blackberry Farm in Tennessee. Known for its exceptional food and wine program, Blackberry Farm provided Andy with an immersive environment where he refined his palate and deepened his understanding of wine service, hospitality, and the connection between wine and place.

Today, Andy serves as Senior Vice President of Food and Beverage for both Blackberry Farm and Blackberry Mountain, overseeing all culinary and beverage operations, including multiple restaurant concepts, extensive wine and spirits programs, and farmstead production. Working at one of America’s most celebrated food and wine destinations has reinforced his belief that the finest bottles combine excellence, personality, and a strong sense of place.

Over the years, Andy has built a reputation as a thoughtful taster, educator, and communicator. His tasting philosophy is rooted in a simple principle: great wines should be both delicious and reflective of place. While he believes excellence can often be recognized instinctively, the most compelling wines go further, combining quality with a strong sense of personality.

As a contributor to JebDunnuck.com, Andy brings decades of experience in fine wine and hospitality to his reviews, with a particular appreciation for wines that combine quality and character with a strong expression of place, all while maintaining a deep respect for craftsmanship and terroir.

When he is not tasting wine, Andy enjoys cooking, cycling, running, and traveling in search of great food, memorable wines, and new experiences.