Digby Stridiron

Rooted in the Islands. Guided by Fire. Called to the Wild.

Born and raised in the U.S. Virgin Islands, Chef Digby Stridiron grew up surrounded by the flavors of memory — from slow-simmered stews passed down for generations to the scent of herbs carried in the trade winds. Food was always more than sustenance; it was storytelling.

His culinary journey began at home, then led him to kitchens across the globe — blending classical technique with ancestral wisdom. Whether cooking in embassies, collaborating with global artists, or building restaurant concepts rooted in community, Chef Digby has always been guided by a deep respect for heritage and a drive to innovate.

Through it all, he carries the spirit of the Caribbean with him — on the plate, in his voice, and through every fire-lit meal he shares.

Culinary Philosophy

Rustic yet refined. Sustainable by nature. Always soulful.

Chef Digby’s cuisine honors the old ways while embracing the new. Grounded in seasonality and sustainability, his cooking is led by instinct, shaped by ancestral knowledge, and elevated through global technique.

Reflecting a life in service to culture and craft.

Culinary Ambassador for the U.S. Virgin Islands

James Beard Foundation Taste 20 Chef

Named among the Top Caribbean Chefs by multiple publications

Collaborator with tourism boards across the United States, Virgin Islands, Italy, Antigua, and Curaçao.

Regular features in The New York Times, Food & Wine, Essence, and Bon Appétit

World Central Kitchen representative to the United States Virgin Islands and Phoenix, Arizona.

Let's collaborate!

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