BLACKBARN, Chef John Doherty’s celebrated NoMad restaurant above Madison Square Park, renowned for its seasonal, locally sourced farm-to-table New American cuisine, announces the appointment of Chef Israel Reyes as its new Executive Chef.

Hand-picked by Doherty to run his multiple kitchens, Chef Reyes has been a member of the BLACKBARN culinary team since 2021. Reyes rose through the ranks, from sous chef and executive sous, before taking the helm of the kitchen. He brings a distinct culinary point of view — rooted in his Mexican heritage and sharpened by years of professional experience and a strong work ethic — to support Chef Doherty and the BLACKBARN team in executing the restaurant’s extensive calendar of events and functions.

BLACKBARN’s Chef Israel Reyes

His culinary philosophy is rooted in the re-imagining of familiar ingredients through the lens of his Mexican heritage by infusing spices and flavors to put his stamp on the BLACKBARN menu. Among the dishes closest to Reyes is BLACKBARN’s Heritage Chicken Fricassee, inspired by a dish his mother prepared for his family and one he first introduced to the BLACKBARN team during a family meal. He also counts the restaurant’s filet mignon, duck and refreshing Compressed Watermelon Salad among his favorites, while embracing the challenge of preparing the Cheese Soufflé—a dish necessitating precision, consistency and attention to detail on a nightly basis.

Before joining the BLACKBARN team, Chef Reyes was born and raised in Puebla, Mexico, where his father ran the family farm raising dairy cows, goats and chickens and mother tended to the corn, fava beans and English peas she transformed into early culinary memories. When he moved to the United States, at the age of 15, he began working in restaurants as a means of survival, starting as a dishwasher, but over time, quickly evolved from a job evolved into a passion and, ultimately, his vocation. After years of working through the New York restaurant scene, he rose through the ranks before arriving at BLACKBARN in 2021 to this new leadership role, and is ready for this new leadership position.

“As I embarked on my culinary journey, I quickly developed a reputation for my curiosity and determination to learn. Moving through the ranks I absorbed all I could by watching all the chefs around me. Today, it’s with profound pride and joy that I accept this new role as the new step in a career that I now love and is my passion. I am committed to supporting Chef Doherty while adding my stamp to BLACKBARN’s beloved menu, which we update seasonally” said Chef Reyes about his new role.

For BLACKBARN, it marks the second wave of its new era of creativity and collaboration, initiated in September 2025 with the release of its Chef Doherty’s “The BLACKBARN Cookbook: Recipes from our Kitchen to Yours” which features recipes for the restaurant’s favorite items, which Reyes will continue to execute and make his own.

“I’ve always been impressed with Chef Israel’s work ethic, his refined palate, and his ability to lead his team with a focus on every detail. I’m excited to partner with Israel in the next phase of our culinary journey.” Said BLACKBARN Chef/Owner John Doherty.

For more information on BLACKBARN, visit blackbarnrestaurant.com