Executive Chef Digby Stridiron from the Virgin Islands, St. Croix-born was lured into the culinary world when his passion for this industry and for food was undeniably recognized at an early age. His journey into the culinary world began under the watchful eye of Chef Mark Bartles at The Terrace restaurant at The Buccaneer Resort on St. Croix while he was still in high school. Digby returned to St. Croix after leaving the military and started working at various resorts and private restaurants reconnecting with his first love… food. It was at The Mahogany Room under Chef Luciano’s mentorship that Digby began to understand the dedication, passion and integrity that would be required of him to become a chef.
In 2013 Chef Digby began his official launch of The Stridiron Group. Digby’s culinary philosophy and passion reflect the growing trend towards a healthier lifestyle. His farm to table approach finds him seeking out the finest in regional and local organic produce.