At St. John Catering, we believe that food tastes better when it’s rooted in place, when every bite tells a story of where it came from, who harvested it, and how it made its way to your plate. In last month’s blog, we shared how Chef Mathayom’s passion for food began in his childhood kitchen, where Thai-American traditions sparked a lifelong love for cooking and connection. Today, we continue that story by giving you a peek into the “island to table” philosophy behind each dish he prepares.

From Ocean Depths to Dinner Plate

On St. John, the sea isn’t just scenery, it’s sustenance. The fish served at your villa dinner might have been caught just hours earlier, hauled in by local fishermen who know these waters like their own heartbeat. This week, we’re featuring fresh red hind grouper, a beautifully mild, flaky fish, and tomorrow’s menu includes line-caught yellowfin tuna, procured directly from the dock and served with reverence for both flavor and sustainability. There’s simply no comparison to the taste of seafood enjoyed the same day it’s caught.

Island-Grown, Sun-Ripened, and Seasonally Inspired

The land here is just as generous. Take the mangoes, for example, sweet, golden, and warmed by the Caribbean sun. You’ll find them folded into chilled salads with mint, puréed into sauces with a hint of lime, or nestled beside grilled mahi and a glass of crisp white wine. From robust root vegetables and callaloo to heirloom eggplants and native herbs, St. John’s hillsides offer up seasonal produce that forms the foundation of every menu we create. Chef Mathayom doesn’t plan a meal and then source ingredients, he sources ingredients and then builds a meal around them. That’s how we honor both the seasons and the soul of the islands.

Our Favorite Local Farm: Josephine’s Greens

One of our most cherished sourcing partners is Josephine’s Greens, a small organic farm in Coral Bay known island-wide for its tender lettuces, peppery arugula, bok choy, edible blossoms, and fragrant herbs. Their greens add beauty, texture, and nutritional vibrance to many of our dishes, whether it’s a bright citrus-dressed salad or a colorful garnish atop grilled fish. These ingredients aren’t shipped in from far away. They’re nurtured right here on island, and that freshness is something you can taste.

We also work with farmers and purveyors on neighboring islands like St. Thomas and St. Croix, expanding our reach while keeping every bite authentically Caribbean.

Every Meal, a Moment

Our guests often tell us that dining with St. John Catering is one of the most meaningful parts of their trip, not just because the food is exquisite, but because it feels like it belongs here. Each menu is a custom expression of what’s fresh, what’s in season, and what suits the moment. Whether you’re toasting under twinkle lights after a beachside vow renewal or simply gathering your closest friends for a sunset dinner at your villa, we craft each dish with the same care Chef Mathayom learned as a boy: source with love, cook with intention, and serve with soul.

Let Us Bring the Island to You

You deserve meals that are as vibrant, natural, and nourishing as the view outside your window. With St. John Catering, every dinner becomes a love letter to the Virgin Islands—flavorful, beautiful, and completely unforgettable.

Let us bring the island to your table—with heart, heritage, and hospitality.

Call Chef Mathayom at St. John Catering: +1 (340) 690-3868

Email: office@stjohncatering.com