Chef Digby Stridiron is Native of St. Croix, U.S. Virgin Islands influenced by the “slow food” movement and West Indian culinary tradition. He is a chef/patron of award-winning restaurants “balter” & “braata” in St. Croix and has earned recognition from New York Times, Food & Wine, Wall St. Journal, and more. He has been recognized as one of the Top 5 Chefs of Color in the World by James Beard House, is a culinary ambassador for the U.S. Virgin Islands and founder of WICA, Braata named one of the 50 best restaurants by Carib Journal and founder of Ama at Cane Bay, a sustainable seafood restaurant. He is currently residing in Phoenix, AZ and Head Chef at his restaurant Latha.
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