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Ring in the New Year, Island Style: Celebrate with St. John Catering

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A flat lay image featuring evergreen branches, a decorative card that reads 'December Where the magic happens,' and two polaroid-style photos of smiling chefs alongside a plate of food.

Welcome 2026 the Island Way

As December unfolds and the holidays carry us toward the New Year, St. John begins to buzz with celebration. Whether you’re arriving on island for a festive family gathering, a long-awaited tropical escape, or a New Year’s toast under the stars, our team is here to make every moment taste memorable.

At St. John Catering, we believe great celebrations start with great hospitality—warm, thoughtful, and effortless for our guests. From intimate villa dinners to lively New Year’s Eve feasts, we handle the details so you can savor the people, the view, and the start of a beautiful new year.

New Year’s Eve, Elevated

Whether you’re hosting a full villa party or planning a refined dinner for your closest friends, we’ll craft a menu and service style that matches the tone of your night.

Think:

  • Passed canapés featuring local seafood & bright island flavors
  • Chef-prepared multi-course dinners plated tableside
  • A celebratory champagne toast (we can coordinate bar staffing, glassware, and mixers)
  • Late-night grazing boards for when the countdown calls for one more bite
  • From quiet luxury to festive and fun, we tailor every detail.

Wake Up to a New Year—Beautifully

There’s something special about the first morning of the year on St. John: pastel skies, calm bays, warm breezes, and that unmistakable feeling of fresh possibility.

Start 2026 with a villa brunch prepared just for you.

Sample New Year’s Day Menu Ideas:

  • Coconut rum French toast with caramelized bananas
  • Smoked salmon platters with capers, herbs & island bread
  • Egg frittatas with garden vegetables from Josephine’s Greens
  • Breakfast sliders, fresh fruit spreads, and local pastries
  • Fresh-squeezed juices, brunch cocktails, and curated coffee service

We’ll prep, serve, and clean up—so you can ease into the year in true island style.

January Travel: Peak Paradise, Zero Stress

If you’re planning a winter vacation in January 2026, St. John Catering can support your stay with:

  • Full-service villa dinners for families, friend groups, and special celebrations
  • Provisioning & pre-arrival groceries stocked before you walk through the door
  • Boat-ready meals for charter days
  • Welcome parties, sunset gatherings, or beach-picnic spreads
  • Multi-day chef services, perfect for long villa stays and milestone trips

Sit back and enjoy your time on island—we’ll keep your group fed, happy, and well taken care of.

Island-to-Table Flavor for Every Celebration

As always, our menus highlight the best of the Virgin Islands: reef-caught seafood, locally grown produce, Caribbean herbs, and island-inspired comfort dishes. Working with fishermen, farmers, and artisans across St. John, we bring freshness, quality, and authenticity to every meal.

How to Book Your Holiday & New Year Catering

Booking early is encouraged—New Year’s Eve and January travel are some of the busiest times on St. John.

Here’s how to get started:

  1. Share your dates & villa location
  2. Let us know the type of experience you’re envisioning—NYE dinner, brunch, multi-day service, provisioning, or something custom
  3. We build the menu, staff, and service details, tailored to your group
  4. Arrive & enjoy—you focus on your vacation, we’ll handle the rest

Start Your Year with Flavor, Warmth & Ease

From midnight toasts to sunrise brunches to the long, lazy days of January, St. John Catering is here to make your holiday travel unforgettable. Whether you’re celebrating with a group of friends, gathering with family, or sneaking away for something intimate and peaceful, we’ll help you make every moment delicious.

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

Prefer email? Reach out to office@stjohncatering.com to begin planning your New Year’s and January catering experience.

Christmas tree decorated with lights, ornaments, and a red skirt, placed in a cozy corner of a wooden-finished room with bookshelves and festive decorations.
Let us set up a beautifully decorated Christmas tree adorned with ornaments and lights, creating a festive atmosphere during your stay in St. John, USVI.

From Coast to Coast and Beyond: A Year of Food, Family, and Travel

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A bowl of sautéed mushrooms served on a bed of arugula, with sides of macaroni, mashed potatoes, and asparagus in the background.
A beautifully plated dish featuring tender mushrooms, served in Vermont.

A Year of Journeys and Joyful Tables

For me, travel has always been about more than scenery—it’s about connection. Over the past year, I’ve journeyed from Costa Rica and Mexico to Philadelphia, New York, Vermont, Dallas, Puerto Rico, and more. Each meal—whether shared under tropical skies or around a family table—became a celebration of memory and flavor.

Last month, we talked about the “island‑to‑table” approach here on St. John—how every ingredient, from red hind grouper to mangoes, is chosen for its connection to the land and sea. This blog continues that story—through my travels and how those experiences feed my culinary vision.

Costa Rica & Mexico: Sunshine, Sand, and Flavor

In Costa Rica, the pace of life set the tone for meals—gallo pinto with just‑picked mango, fish fresh off the grill, and pineapples so vibrant they redefined sweetness. Mexico’s streets, in contrast, pulsed with energy—tacos al pastor, quesadillas, and buzzing markets taught me that authenticity is found in simplicity and passion.

These journeys reinforced the truth I bring home to St. John: when food is local, fresh, and rooted in place, it tells a story that enriches every bite.

Stateside Adventures: Philly, NYC & Vermont

The U.S. leg of my travels held its own lessons. Philadelphia’s cheesesteaks embodied comfort. New York offered an endless array—from bagels in Brooklyn to rooftop dinners in Manhattan. In Vermont, I slowed down: meals of farmstead cheese, heirloom vegetables, and warm maple syrup felt like a pastoral embrace.

Dallas Surprises & Puerto Rican Celebrations

Dallas’s Koreatown stunned me—banchan spreads and sizzling grills brought dinner to life. In Puerto Rico, I celebrated a birthday with mofongo, delicious mocktails, and sunsets that tasted of celebration. Meanwhile, trips to Arlington, VA and Wilmington, NC brought me back to what matters most, spending quality time with family.

Bringing It Back Home: St. John Catering

All these experiences reinforce one thing: food is connection, story, and memory. This isn’t just travel—it’s fuel I bring into every villa dinner and event with St. John Catering. Whether I’m serving reef‑caught snapper or island-grown mango, I build menus around the freshest ingredients, infused with the places and meals that inspired me.

And as in last month’s blog, my sourcing remains grounded in our community—working with local fishermen, farmers, and Josephine’s Greens for produce straight from soil to plate.

Let’s Create Your Next Culinary Journey

You don’t have to travel the world to taste it. At St. John Catering, I bring global inspiration and local authenticity to every table—whether for villa dinners, weddings, or special events.

Let’s make your next meal unforgettable—meaningful, delicious, and rooted in place.

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

Email: office@stjohncatering.com

A vibrant assortment of Mediterranean mezze in Philadelphia featuring dips, olives, and fresh vegetables, perfect for sharing and celebrating flavors.
A delicious plate of shrimp and grits from North Carolina, topped with fresh pico de gallo and green onions, showcasing a blend of Southern flavors.
Delicious tacos from Puerto Rico featuring fresh ingredients like lettuce, tomatoes, and cheese, served on a unique crispy breadfruit base.
Lechonera El Rancho de Apa. A traditional cooking setup featuring smoked meats in Costa Rica, showcasing the connection between food and culture.
A vibrant display of cacao pods alongside traditional grinding tools, reflecting the essence of local flavors and culinary traditions in Costa Rica.

How We Source Fresh Fish and Produce on St. John

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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

How Food Connects Us: Chef Mathayom’s Story at St. John Catering

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At St. John Catering, we believe food is more than nourishment, it connects us, sparks memories, and brings people together in the most meaningful way. For Chef Mathayom, that belief has guided him from his earliest days in the kitchen to his work today as one of St. John’s most sought-after private chefs.

Chef Mathayom’s culinary journey began in a Thai-American household where the kitchen was the heart of family life. His father, raised in Thailand, cherished the flavors of home. His mother, an adventurous cook, dove into Thai recipes from cookbooks to recreate the tastes her husband loved.

Watching this blend of cultures inspired young Mathayom to get involved. At just eight years old, he began taking charge of Sunday dinners. Every other week, he would flip through his mom’s well-worn cookbooks, pick out dishes that sparked his curiosity, and carefully write out a shopping list. Friday nights were for menu planning, Saturdays for gathering fresh ingredients, and Sundays for bringing it all to life in the family kitchen.

This early ritual taught him more than recipes. It showed him how food can gather people around a table, ignite conversation, and create memories that last for years.

One of his proudest early dishes was braised spare ribs, inspired by a recipe in a classic Betty Crocker cookbook. At age nine, he learned how to sear the ribs, coat them with mustard, tomato paste, and brown sugar, then slow-bake them with fresh vegetables. The result was a dish so good it became a family favorite, requested three or four times every year.

Of course, not every experiment was gourmet. He still laughs about his very first solo meal: fish sticks and creamed spinach. Ironically, he hated spinach at the time, but cooking it himself made him curious. It taught him that food can surprise you, and even change the way you see something you thought you’d never like.

Today, that same curiosity and belief in the power of food shape every dish he creates at St. John Catering. For more than twenty years, Chef Mathayom has crafted unforgettable dining experiences across the US Virgin Islands. From intimate villa dinners to grand island weddings, he brings people together through flavors that honor both his Thai roots and the bounty of the Caribbean. Living in St. John, a place he has proudly called home now, for over 20 years.

Each menu is thoughtfully designed to highlight fresh, local ingredients; seafood caught the same day, seasonal island produce, and vibrant flavors that blend Caribbean and Asian influences. Just like his childhood dinners, every detail is carefully planned so that the final meal feels personal, memorable, and deeply connected to the moment.

When you hire St. John Catering, you’re not just booking a private chef. You’re inviting a story, one that started with a boy in his family’s kitchen, dreaming up Sunday dinners that made his loved ones smile.

Whether you’re celebrating a wedding, a milestone birthday, or just gathering friends for a special meal under the stars, Chef Mathayom and St. John Catering are here to make sure it’s an experience you’ll remember for years to come.

Ready to bring your next event to life with unforgettable island cuisine?

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

Let’s make food that connects us, and memories that last forever.

Dragon Fruit Season in the VI!

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Hello once again from lovely St. John.  It’s been a while since our last blog post, and here we are in the middle of summer with nothing but the heat and the beaches, so we decided to fire up the ol’ keyboard again.

Late summer in the Virgin Islands has it’s advantages and disadvantages.

Some disadvantages: 

– Prime Hurricane Season

– Restaurant and other Business Closings for off-season AKA no cash flow

– Hot as a Habanera on an open flame

Some advantages:

– You can finally find parking at the beaches

– Some world class, fireworks-style sunsets

– Time to work on new recipes

– Local fruit season!

For example, check out this local Dragon Fruit vines that are growing in our yard here in Coral Bay.  According to one well-known plant-loving generational Virgin Islander, these native cactus have been growing wild in Upper Carolina for as long as she can remember, and we are lucky enough to have bumper crop this year, perhaps due to the unusually large amount of rain we have been getting lately, possibly a side effect from El Nino in 2023.

The Dragon Fruit Cactus (Hylocereus Undatus) is in the family of night blooming cereus, and it’s large white and yellow flowers appear from about July through October.  They only bloom for one glorious night, and because of this, I was not able to get a good shot of one for this blog post.

After they bloom, the flowers wilt and die off, eventually shriveling up and in their place grows a Dragon Fruit!  You can see here a large cluster of still-green fruits with their wilted flowers attached.

Normally, the Pearly-Eyed Thrashers, the birds known on St. John as Thrushies, ruin just about every fruit one comes across.  And they’re kind of jerks about it, too.  It’s one thing to eat it for yourself, bird.  It’s another to just poke a hole in it and leave it for the ants.

I haven’t had any luck ripening the Dragon Fruit from when it is green if it’s picked from the vine.  One really has to let it do it’s thing naturally, and therein lies the danger of having it eaten by another creature before one can get to it.

So we have taken to placing some netted produce bags over the green fruits once we see them and securing the bags with a loose rubber band.  This seems to protect it most of the time.  But a lot of the fruits are hard to reach (did I mention they are on a cactus?), and often well hidden until they ripen on the vine, as this one has done.  They outer peel turns a bright, vivid pink, which is not very tasty but much easier to spot than the unripe fruit, both for humans and thrushies alike.

The Dragon Fruit on our property have only gotten to about the size of a tennis ball.  You may have seen them in a specialty grocery store much larger, but they have about the same flavor profile: mildly sweet, with a delicate white flesh and small, edible black seeds not unlike a kiwi has.  Some Dragon Fruit have bright pink flesh that almost matches the peel, and they are reportedly sweeter than the white fleshed ones.  Here you can see some of our fruit cut open before we eat them!  (They were delicious).

I like to chill ours, both to keep them fresh longer, but to make them into a cool, refreshing treat.  To make them even cooler and more refreshing, try out a very simple dragon fruit sorbet recipe (below) if you feel like putting your chef skills to the test at home. 

Or, as an alternative, book with us and you might be one of the lucky clients to try it from one of our chefs.  An ice cold treat to get you through the record breaking heat on island this summer!

Dragon Fruit Sorbet

3 cups peeled and chopped dragon fruit flesh (with seeds)
1/2 cup sugar
2 T Fresh Lemon Juice
2 ½ T Water

In a blender, combine all ingredients and blend on high for 1 minute or until combined and smooth.  Add a little more water if necessary.

Pour ingredients into Ice Cream Maker and freeze while your paddle is going for about 30 minutes or until the mixture is nearly solid and has a good consistency.

Alternatively, you can make a granita, which is a coarser version of this, by freezing the mixture in a shallow pan and scraping it with a fork or spoon after it’s solid.

Serve immediately or keep in the freezer up to 2 weeks.

Enjoy!

Unripe Dragon Fruits With Flowers Wilting
Night Blooming Cereus (Dragon Fruit Flower)
Dragon Fruit Ready To Be Picked
Ripe Dragon Fruits
Freshly Picked Dragon Fruits

STJC_Policies

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STJC Logo Black Lettering on White Background

Policies:

Please read this carefully.

You will be asked to verify that you have read this when you request a reservation or place an order.

When booking an event, please print this page, sign the bottom, and return to the St. John Catering staff.  Thank you.

Our Policies

  •        Reservations and orders are based upon availability. All reservations must be confirmed by St. John Catering. Please do not assume that your order is placed unless you speak with an STJC representative.
  •        STJC will do everything possible to accommodate any order- however, short-notice orders may be denied. For the greatest chance of success, please plan ahead. We appreciate at least two weeks notice for Private Events and Provisioning and at least two days notice for our Drop-Off Service.
  •        Preliminary Deposits: To secure a date before details have been arranged, we gladly accept a $500.00 deposit for parties of 20 and under, $1000.00 for parties of over 20, and $1500.00 for parties of 30 or more. Once preliminary details have been established, we will charge the remainder of the 50% deposit due.
  •        Deposits: ALL DEPOSITS ARE NON-REFUNDABLE. A non-refundable 50% deposit is required to secure any Private Chef Event, Wedding / Banquet, Gourmet Delivery, Provisioning or Equipment Rental. For custom provisions, an estimate will be given based on your list of items.
  •        Balances Due:
  •        Private Chef Events- full balance is due on day of completion.
  •        Weddings / Banquets- final head count and payment are due 30 days prior to the event.
  •        Gourmet Deliveries- full balance is due day of delivery.
  •        Provisioning- full balance is due prior to delivery (day of).
  •        Equipment Rental- full balance is due prior to delivery (day of).
  •        STJC reserves the right to return a deposit to any client for any reason and release the reservation.
  •        There will be a 5% Credit Card Processing Fee (if applicable) added to each transaction.
  •        Payment Methods:
  •        We accept Visa, MasterCard, American Express and Discover for your convenience. Please have your cardholder name, card number, expiration date, security code and billing address on hand. We also accept Certified or Cashier’s Check, Money Order, Local Check, Cash, or Traveler’s Check
  •        Please remit check or money order payment to: St. John Catering PO Box 1039 Cruz Bay St. John, VI 00831-1039
  •        STJC is not responsible for cancellation due to acts of nature, transportation difficulties, death in the family, change of plans, or illness. All deposits are non-refundable, however STJC will honor a deposit for up to one year if the guest needs to make a change of plans.
  •        Event Duration – In-Villa Chef Services are to be no longer than 5 hours of on-site time and larger events are to be no longer than 6 hours, to include set up, meal time, and cleanup. Extended staff hours are billed at $75 per staff member for each hour and each partial hour.
  •        A chef’s fee of $350 may apply for a la carte services (breakfasts, brunches, lunches, boat trips, charter jets, etc.).
  •        A sous chef may be required for parties of 10 or more. The fee is $250 for up to five hours including setup and breakdown. Additional hours will be billed at a rate of $75 per hour.
  •        Servers may be required for some events and will be billed at $250 for up to five hours including setup and breakdown. Additional hours will be billed at a rate of $75 per hour. The following are the guidelines for staff members:
  •        All Formal Chef Events (1 per every 10-12 guests)
  •        Informal Chef Events (1 per every 20 guests)
  •        Buffets (1 server per every 20 guests, 1 chef for every 25 guests)
  •        Cocktail Receptions (1 per every 20 guests, 1 chef for every 25 guests)
  •        An Event Manager is required for all large events (20pp+). This individual is your “Point Person” for the event and will communicate with the kitchen staff, floor staff, and coordinator (when applicable), as well as be present at your walk-through to review flow, timeline, and other pertinent details of your event. The fee for this individual is $350.00.
  •        Additional staff: bartenders, live station attendants, bussers and hosts may be required for some events and will be billed at $250 for up to five on-site hours including setup and breakdown. Additional hours will be billed at a rate of $75 per hour.
  •        Dishwashers are required for any event of 10 or more guests with rentals of china, glass or silverware and will be billed at $250 for up to five hours including setup and breakdown. Additional hours will be billed at a rate of $75 per hour.
  •        Holiday Fees: A $500.00 Holiday Fee will apply to any On-site Event and a Holiday Fee of $100.00 will apply to all Deliveries booked on the following dates: 12/24, 12/25, 12/31, 1/1. Please note that this is in addition to our regular rates.
  •        Delivery Fees Apply for Equipment Rental. Fees dependent upon volume of order, distance and ease of terrain. Average fee of $10 per guest for full rental package.
  •        Delivery Fees (as listed below) apply for food Provisioning and Gourmet Drop-off:
  •        Cruz Bay to Gifft Hill Road $65
  •        Rendezvous & Fish Bay $65
  •        North Shore Road $85
  •        Centerline Gifft Hill to Columbo’s (North Shore Junction) $85
  •        Past Columbo’s, Coral Bay and beyond $95

.      For St. Thomas events, please inquire.

  •        A Transportation fee of no less than $75 for In-Villa Chef Services may apply in addition to our regular rates to Villas on the East End of St. John, Calabash Boom and beyond. Transportation fees may also apply to St. Thomas.
  •        Gratuities are discretionary, with the exception of an auto-service charge on parties booked through vacation clubs or of 20 people or more, with additional gratuities welcome at your discretion.
  •       Last-minute changes are subject to a $500.00 convenience fee PER CHANGE, billed at the discretion of STJC. The term “last-minute” refers to any time frame less than 24 hours prior to the event for parties of less than 20 and any time frame less than one week prior to the event for parties of 20 or more. Changes may include but are not limited to menus, guest counts, timelines, rental needs, location, and food restrictions.
  •        We love kids!!! However, it is recommended that to maximize your enjoyment of the evening and to avoid being billed for extended staff hours, Formal Events should be child-free or you should plan on a start time that is after the kids go to bed.
  •        Children 11 and under are billed at half price of the adult service level for the event. Children 2 and under are not billed for the event if we are not feeding them, but we still appreciate knowing of their presence in advance so that we can provide the best possible service. Children have the option of eating half-sized portions of the adult menu or kids menus can be accommodated, but we request that all of the kids in the party have the same menu (Chicken Fingers, Burgers, Plain Grilled Items, Pasta, Mac and Cheese, Mashed Potatoes, Steamed Veggies, Salad, Cookies, etc.).
  •        Equipment Rentals are priced for a 24 hour period unless otherwise stated on your invoice. Additional fees may be charged if rentals are kept longer than this.
  •        In the case of our Event Packages where rentals are included and staff is present, it is understood that STJC will knock down and carry away all of the rentals that same evening when possible (extended staff hours may apply). If the client chooses to have the rentals at the venue for an extended period without the staff there, a fee of $275.00 minimum, may be assessed if STJC needs to come back for a followup knockdown and pickup. The client may avoid this fee if cleanup from the event is done, linens are bagged, and the furniture/rentals are clean and stacked in a neat and orderly fashion, available for pickup in an easy to load location (no stairs or access to the inside of the villa needed, etc.).

When booking an event, please print this page , sign the bottom, and return to the St. John Catering staff.  Thank you.

Signature Line: _____________________________________________

Group / Company Name (If Applicable): ___________________________________

Date: __________________________

Happening in March: Full Moon Dinner and Hit Makers & Rum Chasers

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This March the chefs from St. John Catering are taking part in some amazing, inspirational and one night only events happening both on island and on the mainland including a Full Moon Dinner on March 19th and the 2019 Hit Makers & Rum Chasers musical series.

First, our Chef Fabio Zaniboni is taking the lead for the March Full Moon Dinner at Lucky Chops Lounge (in the former Fish Trap space in downtown Cruz Bay). He’ll be bringing a taste of his homeland of Italy to the dinner having designed a five course menu showcasing authentic Italian flavors and cooking techniques (menu below). Themed Italian Five Seasons, the menu is available only beneath the full moon on March 19th starting at 6pm. Make your reservations now by emailing us at office@stjohncatering.com or call the office at 340-777-5464. $95 for dinner or $125 for dinner with wine pairings.

Also happening in March is Hit Maker & Rum Chasers, which St. John Catering is once again honored to be a part of this year. Hit Makers & Rum Chasers is a series of musical events benefiting The Charley Foundation, a 501(c)(3) non-profit organization that provides support to charitable agencies addressing the critical needs of children. The series of shows, which is held across America and on St. John, feature hit songwriters telling the stories behind their popular tunes. 2019 dates and cities include:

  • March 7th – New York, NY
  • March 8th – Boston, MA
  • March 9 – Cambridge, MD
  • March 20 – Charleston, SC (flyer pictured below)
  • March 21 – Washington, DC
  • April 13th – St. John, USVI

And to accompany the musical performances each guest can enjoy not only world-class rum cocktails but also a first class, island-themed dinner, the menu for which was designed by our own Chef/Owner Mathayom Vacharat.

For more information on Hit Makers & Rum Chasers or to get your tickets visit their website at www.HitMakersandRumChasers.com.

St. John Catering: 6 months after the storms

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luckychopslocationphotosmarch2018.jpg

From destruction comes opportunity, and for us at St. John Catering & Mathayom Private Chefs, we have certainly borne witness to this truth. Having experienced both the destructive forces of the 2017 hurricane season on St. John as well as the new growth and rebuilding efforts on island that came as a result, we are proud to share our progress with you.

In September 2017 we lost our Windy Level Event Space in Hurricane Irma, a category 5 storm which along with Hurricane Maria ravaged the Virgin Islands and Puerto Rico. In the months since we’ve been working hard to rebuild under the guidance of Owner/Head Chef Mathayom Vacharat operating first briefly through the Little Olive Food Truck in Cruz Bay before moving to our new permanent home at Lucky Chops in the former Fish Trap restaurant (scheduled to open in Spring 2018).

Our new space at Lucky Chops has afforded us a new home with larger kitchen and storage facilities, plus a newly renovated space for events right in the heart of Cruz Bay. We have indoor and covered outdoor seating, as well as a private, 800 square foot, air-conditioned bar, where we can host upwards of 100 guests.  We will be serving fast-casual Asian inspired appetizers and small plates, and the vibe will be relaxed and spacious.

The new location will also serve as home base for St. John Catering and Mathayom Private Chefs. The kitchen is up and running, which means we are now ready, willing and 100% able to handle any catering or private chef needs for the 2018 season and beyond. Our prices will remain unchanged for this season, and we plan to revise our catering menus over the summer.

So please keep us in mind for all your catering needs from intimate in-villa dinners to extravagant beach weddings, and as the new culinary destination coming soon to Cruz Bay. We are here to serve the community of St. John and the Virgin Islands, and are extremely grateful to still be doing so.

1 hightops lounge

1 outdoor lounge wide

Little Olive, our temporary home after the storms

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Owner Mathayom Vacharat leaning out the back of the Little Olive Food Truck, a new venture for his business St. John Catering. Inset picture shows Windy Level Event Space, his old establishment that was leveled by Hurricane Irma in September.

The 2017 Atlantic Hurricane Season is over, but it will not soon be forgotten. It transformed St. John and the Virgin Islands as one of the most destructive seasons in the Greater Antilles with damages estimated to be in the billions across the Caribbean. The storms changed both the physical landscape of the region as well as the lives of everyone who has come to live on or love these tiny, emerald islands.

With a resilient island spirit, St. Johnians would not wallow but rather rallied and days after Hurricane Irma struck reconstruction efforts were already underway. However, we’ve found that rebuilding after the storms hasn’t simply been about recreating things exactly as they were before because St. John will never be exactly as it was before. Instead we’ve had to adapt to unexpected opportunities and changes that arose in the wake of the hurricanes.

One of the most exciting opportunities we’ve had is to temporarily take over the Little Olive Food Truck in Cruz Bay (DMV parking lot). With Chef Shelly McElligott making breakfast and lunch daily we’re able to continue producing delicious food reflective of our dedication to rich flavors and the utilization of changing local ingredients.

Open weekdays from 11-5. Follow our Facebook page for daily menu specials and any changes to normal operating hours.

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