Draft:Digby Stridiron

Digby Stridiron is an American celebrity chef from St. Croix, U.S. Virgin Islands, he is known as the Culinary Ambassador for USVI Tourism.

Early life and education
Stridiron is born St. Croix, U.S. Virgin Islands. After he served The United States Air Force, he attended Johnson & Wales University in North Carolina.

Career
Stridiron went back to St. Croix in 2007 and became the head chef at The Shores Restaurant. While working there, he also cooked for celebrities like actress Vivica A. Fox and Kerry Rhodes. Later, he traveled with musicians Katy Perry and Nicki Minaj as their personal chef.

Stridiron owned and ran two restaurants, "balter" and "braata," in his hometown of St. Croix. His cooking earned a place in USA Today's list of the 10 Best Restaurants in the Caribbean and was also recognized in Carib Journal’s Top 50 Best Restaurants in the Caribbean in 2016, 2017, 2018, and 2019.

In 2017, he was honored by the Iconoclast List at the James Beard House, being named one of the Top 5 Chefs of Color globally. He served as a culinary representative for the U.S. Virgin Islands and earned the title of Chef of the Year in 2014 from the Caribbean Tourism Association. Additionally, he participated in a training program with the James Beard Foundation and organized the inaugural James Beard chef dinner in the U.S. Virgin Islands.

In 2018, Braata opened in Frederiksted and was quickly recognized as one of the 50 best restaurants by Carib Journal. Food and Wine magazine called it "the heart and soul of Caribbean food." Carib Journal also named Stridiron their "2018 Chef of the Year" at the World Travel Awards. In the same year, he was named the executive chef of the restaurant Parcel 32.

In 2019, Stridiron opened Ama at Cane Bay, a sustainable seafood restaurant on the North Shore of St. Croix, as well as Breakers Roar and Carolines. Recently, Stridiron has moved to St. Thomas.

In 2023, Stridiron became the head chef of Latha, a restaurant in downtown Phoenix. Latha officially opened to the public in April 2023, showcasing a blend of flavors from Africa, the Caribbean, Brazil, and the American South.

Philosophy and style
Stridiron focuses on West Indian culinary traditions influenced by the African diaspora, using fresh seasonal ingredients. With a focus on food equality, he is inspired by seasonal ingredients and regional recipes, allowing history to guide him.

Recognition
His work has been recognized by Food and Wine, The New York Times, The Wall Street Journal, Departure, Bon Appetit, Plate, Travel & Leisure, The New Yorker, Coastal Living, Eater, and many other publications.