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Discover all our Chefs
Relais & Châteaux Chef

Joel Werner

Chef - Relais & Châteaux

Joel Werner

Blackberry Mountain

Walland - United States

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Chef Relais & Châteaux

How did you become a Chef?

I grew up digging potatoes in my grandparent’s garden and watching my grandmother fry squash blossoms that we would bring in. It is the connection to food, family and friends that began my love of food, harnessed my passion and facilitated a very special part of my life. I knew from an early age I wanted to be in the kitchen.

How would you define your cuisine?

At the Firetower, my cuisine is a mix of fresh, interesting flavors that help support the active and healthy lifestyle that the Mountain offers. The food is not necessarily defined to a specific culture, but to the idea of refueling the body and mind.


What are your favorites products and criteria for choosing?

As a chef it is hard to define your favorite products. For myself, I look to provide guests with the freshest, best ingredients possible – that means knowing what is right for the season. Sometimes it’s going to be fresh produce grown in a garden nearby by a local producer, and sometimes that quality will come from beautifully preserved ingredients.

What is your signature?

Having Italian family heritage, I have always brought a touch of Italian cuisine influence into whatever I do. At the Firetower, we will offer flatbreads made with the best- sourced ingredients, and I will use heirloom flours to create ancient grain pastas. I enjoy finding ways to combine my cultural roots with the philosophy of my menus for the Mountain.    

What professions surround you and what would you like to pass on to them?

With the opportunity to work side-by-side with your staff in a hands-on environment, you are able to help mold the cooks into the chefs you want them to be. I love passing on the techniques that I have learned throughout my career. I like facilitating a positive environment that encourages my team to achieve. 

Do you have a Chef’s tip for Sunday cooking?

Sunday cooking should be about friends and family. It should be your time to find the best ingredients from your local market and make something that will warm your guest’s heart and soul. My favorite meals on Sunday are often whole-roasted birds, roasted on top of a bed of vegetables; you can turn it into a one pot meal, easy for cleanup and a beautiful presentation.

Les restaurants Relais & Châteaux de Joel Werner


  • Bistrot