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