Mathayom Private Chefs / St. John Catering

07/18/2024

A last minute four course Chef’s Choice dinner allows us to play Iron Chef and flex our creative muscles.

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02/22/2024

We’ve been enjoying some killer sunsets with some amazing clients!

We hope to see you all again very soon.

Thank you for your continued support!

🙏 🏝️ 💫

02/22/2024

It’s been a busy month!

While I’m always grateful for the work, I’m looking forward to having some down time at home again like when it was rainy and I got to use my new enameled pot to make some vegan Ital stew with spicy, crispy fried tofu and fresh herbs.

The pot was a Christmas present and this was the first meal that Bae and I got to cook with it. Thanks for making consistently amazing products.

Please be sure to follow our catering page as well

01/25/2024

Have a catered event or a private chef serve your group a fine meal.

01/07/2024

Thank you to all of those who contributed to our fantastic 2023 Holiday Season, including family, friends, clients, and staff!

Wishing you all the best for an amazing 2024 filled with incredible health, wisdom, and wealth!

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10/25/2023

Looking for ways to make a little extra money?!

Consider putting yourself on our call list!
We are looking for part time front of house help this coming 2023-2024 season. Experienced wait staff and bartenders desired, from banquets to fine dining. Your own vehicle is a huge plus, but not a must. $25/hr plus gratuity.

Text or call 340-690-3868 for more details, or message us here.

10/07/2023

It’s sourdough day! Listen to that crispy crust…

Sourdough bread is better for you than regular bread due to lactic fermentation. This results in a bread that is easier to digest, and the lactic acid bacteria are also responsible for increased antioxidants in sourdough bread compared to other types of bread.

When I bake this, I usually end up eating an entire (small) loaf in a day, but it is so worth it!

Our starter was created in 2020 during the pandemic and is stronger than ever. The tang’ll getcha!

Thank you to for the gift of the recipe that keeps on giving.

Follow us on instagram for recipes and happenings!

08/31/2023

It’s dragon fruit season on ! Although it’s hurricane season and tourism is slow, the advantages of being here during these brutally hot months are harvesting local fruit, quiet and peaceful beaches, and taking the time to work on new and delicious recipes! We recently came across some fresh dragon fruit growing here in our yard in . Click on the link below to view our homemade dragon fruit sorbet recipe! A sweet treat to beat the heat! https://stjohncatering.com/2023/08/

08/10/2023

Summer blues and barbecues! A few pictures from a clients pig roast over in Peter Bay last month. Interested in a family BBQ during the summer months? Ask about our pig roast, chicken and ribs combo, or an in villa dining experience!

05/10/2023

02/16/2023

A play on some classics:

Vol au Vent / Caramelized Onion-Cheese Filling / Beef Bourguignon / Purple Potato Salad / Shaved Fennel-Lemon/Olive Oil / Ginger-Tomato Sauce

Filet and Lobster Surf -n-Turf / Trio of Mashed Celeriac, Sweet Potato, Yukon Gold / Roasted Broccolini, Chili Oil / Savory Local Organic Guavaberry Sauce / Cilantro Oil / Micro Amaranth

Brioche Bread Pudding / Cinnamon Plantain / Fresh Fruits / Pistachio Cream / Toasted Brazil Nut

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Indulge yourself while on island with one of our fantastic chef services!

www.stjohncatering.com or 340-777-5464 for more details

02/02/2023

Crisp and clean (and no caffeine). This salad reminds us of those old 7up commercials with its blend of citrus: orange and pink grapefruit.

Add in shaved Brussels sprouts, fresh mint and cilantro, shaved radish, red onion, scallions, and fried almonds, then tie it together with orange blossom-ginger dressing and Bahamian mint oil, and it’s almost more like a dessert than a salad!

All this and more can be yours the next time you’re on island. Just give us a call at 340-777-5464 to make a reservation. Custom menus tailored for your needs.

12/20/2022

Four courses from last night:

Seared scallops / Local Greens / Pineapple Chutney / Purple Bean Flowers

“Island Caprese” : Baby Heirloom Tomato / Mozzarella / Genovese and Opal Basils / Local Cucumber / Shaved Onion / Toasted Brazil Nuts / Turmeric Dressing

Surf and Turf : Local Wahoo Tataki / Beef Tenderloin / Mushroom and Onion Thyme Butter / Celriac Purée / Grilled Broccolini with Garlic-Chili Oil

Flourless Chocolate Torte / White Chocolate Center / Caramel / Strawberry / Crucian Cacao

Credit to our Chef, Elizabeth, who makes it easy for our On-Site personalities to shine!
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12/12/2022

We cannot believe the year is almost over! Please don't forget to vote for Best of the VI!

All of us here at Mathayom Private Chefs / St. John Catering are wishing you and yours a happy and healthy holiday season! Cheers!

Text codes: 2096, 2523, 3374, to 813-701-2684 to vote for us for Best of the VI in catering, private chef, and party rentals!

Or visit the website here to cast your vote: https://bestofvi.com/places/mathayom-private-chefs-st-john-catering/

11/17/2022

Some lucky clients of ours got to have these local Spjny Lobsters the other night, served simply with avocado butter and home grown key limes. Imagine yourself as our next guest!

11/06/2022

First attempt at homemade Seitan came out pretty good!

Almost vegan island style Hong Kong rice noodles / ginger / scallion/ seasoning peppers / kale / mustard greens / cilantro / miso egg / toasted peanut / sesame-soy Seitan “chik’n”

this one is for you, ya noodle head

11/03/2022

We are looking for professional or accomplished home chefs with evenings free who can help our team fulfill the demand for our services this 2022-2023 season on St. John.

If you live on St. John, enjoy cooking and engaging with people, have a health card and your own vehicle, please let us know if you’re interested in making some extra money with us.

Pay is $25/hr plus a portion of the shared gratuities.
Can be minimal part-time or potentially full-time
Typical shift is about 5-6 hours, starting late afternoon

Call our office at 340-777-5464 and/or send an email to [email protected] to chat with us for more information.

10/10/2022

For those of you who want to participate in the VI Frog Count, you have less than a week left!

This is an on-going project to document and monitor VI frogs. Learn more about the project and see results from previous years . Please refer to these detailed instructions for taking recordings and pinning and sharing locations.

08/29/2022

Thank you so much to the DeRego family! The first image is from pre Irma and Maria when we cooked for them in April 2017. It was a delight to cook for them again this year, a little over 5 years later!

05/31/2022

We are grateful and excited to receive this award. Thank you to our amazing team, and everyone who voted for us!

12/13/2021

𝐈𝐭’𝐬 𝐭𝐡𝐚𝐭 𝐭𝐢𝗺𝐞 𝗼𝐟 𝐲𝐞𝐚𝐫 𝐚𝐠𝐚𝐢𝐧. 𝐃𝗼𝐧’𝐭 𝐟𝗼𝐫𝐠𝐞𝐭 𝐭𝗼 𝐜𝐚𝐬𝐭 𝐲𝗼𝐮𝐫 𝐯𝗼𝐭𝐞𝐬 𝐟𝗼𝐫 𝐁𝐞𝐬𝐭 𝗼𝐟 𝐭𝐡𝐞 𝐕𝐈.

𝐀𝐥𝐥 𝗼𝐟 𝐮𝐬 𝐡𝐞𝐫𝐞 @ Mathayom Private Chefs / St. John Catering 𝐚𝐫𝐞 𝐰𝐢𝐬𝐡𝐢𝐧𝐠 𝐲𝗼𝐮 𝐚𝐧𝐝 𝐲𝗼𝐮𝐫𝐬 𝐚 𝐇𝐚𝐩𝐩𝐲 𝐇𝗼𝐥𝐢𝐝𝐚𝐲 𝐒𝐞𝐚𝐬𝗼𝐧. 𝑪𝒉𝒆𝒆𝒓𝒔!

#𝐛𝐞𝐬𝐭𝗼𝐟𝐭𝐡𝐞𝐕𝐈

In home private chefs, wedding receptions, and party rentals.

11/08/2021

S̶u̶r̶f̶ &̶ T̶u̶r̶f̶ T̶i̶m̶e̶!̶
☀︎︎
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Filet Mignon and Local Caribbean Rock Lobster on Butternut Squash Puree~Mixed Root Vegetables~Brussels and a Garlic Chive Garnish.
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07/31/2021

Summertime in the Virgin Islands means FRUIT! Counting our blessings, literally. 86 mangoes, 129 carambola (star fruit), 47 passionfruit, 4 avocados, and some moringa seeds for good measure.

🙏

06/14/2021

Work views tonight before the power went out for 4 and a half hours

🙏

05/13/2021

20 pound pumpkin! Thank you for this big daddy. I promise to save you the seeds so that others can enjoy its offspring.

04/28/2021

Another 80 # beauty from our plug in STX. Gratitude!

Kudos to our beast of a prep chef for breaking this down.

📸: .alfieri

04/23/2021

Rosemary Sourdough Day!






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02/23/2021

We have a great team of chefs, from in the prep kitchen to and executing on-site and delivery dinners, and we are all very thankful for the steady stream of business through these uncertain times. Add to that in our office, and we are here to serve you and your guests while in the Virgin Islands and beyond!

Here is some food we put together for some lovely clients.

Saffron risotto cakes / Spinach-bacon cream / Pea Shoots

Organic local greens / pickled onion / roasted pepper / tomato walnut / cucumber / marinated cheese curds / garlic buttermilk

Filet / Red wine reduction / rock lobster tail / roasted broccoli / mixed root purée

Vanilla bean-Mango cake / candies walnuts / Whipped Cream / Toasted coconut

















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01/17/2021

Finally had a 24 hour span where I didn’t have to work, so what do I do with the time? Cook, of course! First attempt at sourdough English Muffins, and the ol’ Sourdough Boule and Loaf.

I really think I need to re-evaluate how important being “lazy” is. It allows us time to recharge and give us space. I often find myself feeling that if I’m not being “productive”, the time is wasted, which seems like a very American concept. I miss quarantine for forcing me to slow down.

Until I can learn to do it on my own, I’ll keep doing what I know.

Thank you to my college buddy Sarah, who keeps me flush with good flour and gives me baking tips!











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