Private Chefs on St. Croix: Dinner Comes to You

One of the best things about staying in a villa is realizing that a memorable night out doesn’t always require going out.

After a day at the beach or exploring St. Croix, there’s something pretty wonderful about coming home, pouring a drink and watching the sun go down while someone else takes over the kitchen. No driving. No deciding who gets the last glass of wine. And when dinner is over, you’re already home.

We’ve explored several private-chef options on St. Croix for our own stays at Oceans. We’ve eaten and loved Chef Jamey Hughson’s food at Z Café, received a wonderfully island-inspired tasting menu created for us by Chef Ashley Ellis of Yaadie in St. Croix Private Chef Services, and booked Chef Motta to cook dinner for us and friends at Oceans this November.

Each offers something a little different. Here are three we think are worth knowing about.

At a Glance

Best for a distinctly Caribbean tasting experience: Chef Ashley Ellis, Yaadie in St. Croix

Best for fine dining and flexibility: Chef Jamey Hughson

Best for a refined dinner with Crucian touches: Chef Motta

Also worth considering: Family-style dinners, prepared meal delivery, breakfast and arrival-night appetizers

Menus, services and pricing change, so consider these a starting point and contact each chef directly for current offerings.

Chef Ashley Ellis | Yaadie in St. Croix

For a tasting menu that tastes like the Caribbean

When we contacted Chef Ashley Ellis of Yaadie in St. Croix Private Chef Services about cooking at Oceans, she created a seven-course “Taste of Yaadie” menu especially for us.

What struck us immediately was how firmly rooted it was in Caribbean ingredients and flavors.

The evening would begin with johnny cake spread with whipped herb cheese and seasonal fruit jam, followed by a garden salad with local vegetables and plantain croutons. From there: a crispy saltfish wonton with tamarind dipping sauce, Caribbean corn soup with coconut milk and tostones, and curried lamb with sweet potato purée and mango chutney.

Then comes perhaps our favorite idea on the menu: butter-poached local lobster served “po’ boy” style over a crispy cassava cake with Creole remoulade, island slaw and pickled cucumber.

Dessert continues the theme with warm spiced rum bread pudding, coconut crème anglaise, roasted pineapple and brown butter caramel.

Ashley also paired the tasting menu she created for us with cocktails, making the food and drinks part of one complete experience.

We ultimately chose another chef for this particular dinner, but Ashley’s menu stayed with us. It’s creative, fun and deeply connected to the flavors of the Caribbean — exactly the sort of meal we’d consider for another evening at Oceans.

Best for: Guests looking for an immersive, Caribbean-inspired tasting experience.

Chef Jamey Hughson

For a fine-dining tasting menu — and much more

We first knew Chef Jamey Hughson through Z Café in Christiansted, where we’ve eaten his food and loved it. So when we began looking into private-chef options for Oceans, Jamey was an obvious chef to contact.

His private tasting menus lean toward classic fine dining. One sample menu moves through a wine-poached date with Roquefort, local greens, lobster ravioli, crab-and-Brie stuffed salmon, filet of beef and harissa-roasted rack of lamb before finishing with lemon crème brûlée. Wine, cocktail or mocktail pairings can also be added.

But what makes Jamey particularly interesting for a villa stay is the range of services he offers.

In addition to full in-person dinners, he offers early breakfast service, prepared “drop n go” breakfasts and dinners that arrive in oven-ready containers with reheating instructions, and elaborate appetizer spreads that can be set up for your arrival or another occasion.

That last option sounds particularly appealing to us after a travel day: arrive at Oceans, unpack, open something cold and discover that appetizers are already waiting.

For larger groups, Jamey may bring a server to assist with dinner service. He can also customize menus around allergies and strong food preferences.

Best for: Guests who want a traditional fine-dining experience or the flexibility to arrange anything from a tasting dinner to breakfast or prepared meals during their stay.

Chef Motta

For a polished dinner with a sense of place

Chef Motta offers two different approaches to private dining: a plated multi-course dinner, which can include wine selected to complement the menu, or a more relaxed family-style dinner accompanied by local juices.

His cooking caught our attention because it combines refined presentation with ingredients and flavors that still feel connected to St. Croix.

For the dinner we’ve booked at Oceans this November, his menu includes poached lobster toast with sweet corn mousse, lemon cream and spiced aioli; lemongrass-smoked fresh catch with a sweet plantain crust, local sweet potato and vegetables; and Crucian carrot cake with brown butter buttercream.

That sounds like our kind of dinner.

Motta and his team generally arrive before dinner to finish preparation at the villa and remain through service and cleanup, so the experience is designed to feel like having a restaurant come to you rather than simply having dinner delivered.

We’ll be experiencing this one ourselves in November, when Chef Motta is cooking for us and friends at Oceans. We’ll update this guide afterward with our own photographs and impressions from the evening.

Best for: A special occasion or polished dinner at the villa that incorporates local ingredients and Crucian influences.

Choosing a Private Chef on St. Croix

There isn’t one “right” private-chef experience. Before contacting someone, think about what kind of evening you actually want.

A multi-course tasting menu turns dinner into the event itself and is wonderful for a birthday, anniversary or special night with friends. Family-style service can be more relaxed.

And prepared meals or an arrival-night spread can give you some of the benefits of a private chef without committing to a full evening of service.

A few things worth asking about when you book:

• Whether groceries are included or billed separately
• Chef and server/service fees
• Wine, cocktail or non-alcoholic pairing options
• Minimum number of guests
• Dietary restrictions and menu substitutions
• How much kitchen preparation is done at the villa
• Whether service and cleanup are included
• Cancellation policies
• How far in advance the chef recommends booking

We’d also ask for a sample menu before deciding. The menus we received told us far more about each chef than a list of credentials ever could.

A Local Tip From Oceans

Don’t automatically save the private chef for your last night.

One of the nicest times to do it may be midway through your stay, when you’ve already spent several nights exploring St. Croix restaurants and suddenly realize you don’t particularly want to go anywhere.

Spend the afternoon at Cane Bay. Come home when you’re ready. Shower, pour a cocktail and watch the light change over the water while dinner happens around you.

Sometimes the best table on St. Croix may be the one you already have.

Good to Know

How far ahead should we book a private chef on St. Croix?

For a specific chef or an important date, we’d book as early as possible. Availability can be limited, particularly during busier travel periods and for larger groups.

Can private chefs accommodate dietary restrictions?

Often, yes. Discuss allergies and dietary requirements before the menu is finalized rather than waiting until the chef arrives.

Do private chefs bring all of the food?

That depends on the chef and type of service. Some quote groceries separately, while others may incorporate food into the price of the experience. Ask exactly what is included when comparing proposals.

Do we need to leave the villa while the chef prepares dinner?

No. That’s part of the fun. Depending on the service, the chef may arrive an hour or more before dinner to prep and cook while you enjoy the villa.

Is a private chef only worthwhile for a special occasion?

Not necessarily. A tasting menu can certainly make a wonderful celebration, but family-style dinners, breakfast, prepared meals and arrival-night appetizer service can make private-chef services useful during an ordinary vacation, too.