Digby Stridiron

Parcel 32 | Charleston, SC

Executive chef Digby Stridiron will helm the culinary program at Patrick Properties Hospitality Group’s (PPHG) highly anticipated Parcel 32, opening fall 2017 in Charleston, S.C. A commitment to sourcing fresh ingredients, an abiding love for the South and an inventive approach will inspire chef Stridiron’s coastal Charleston cuisine. At Parcel 32 the menu will showcase
seasonal ingredients and regional recipes with history as the prevailing guide.  Prior to joining PPHG, Stridiron was most recently the chef and co-owner of the award-winning balter restaurant in St. Croix, a recipient of high marks from the New York Times, Travel and Leisure and Coastal Living. His cuisine earned balter a USA Today 10 Best Restaurants in the Caribbean readers’ choice award in 2017.  The St. Croix native’s global perspective stems from a lively childhood traveling the world in a military family. His father’s innovative, creative cuisine prompted an interest in the culinary arts, while his mother’s rice set the ultimate standard. After serving in the armed services, Stridiron pursued a culinary career in St. Croix’s respected Mahogany Room and alongside his mother in the kitchen at her store. Upon graduation from Le Cordon Bleu, he immersed himself in southern foodways reflecting his extensive travels across Mississippi, Georgia, North Carolina, Texas, Louisiana and Florida. While working with renowned chef Norman Van Aken, he honed the ability to tell a story with his cuisine and has since made cultural influences a cornerstone of his craft.  A community leader, Stridiron served as a culinary ambassador for the U. S. Virgin Islands, and received the Chef of the Year award from the Caribbean Tourism Association. He is an active member of the industry; frequently donating his time and talents to raise awareness and funds for meaningful causes. In conjunction with the James Beard Foundation, he attended one of the organization’s Boot Camps and hosted the first James Beard chef dinner ever held in the U.S. Virgin Islands. Along with his activities for the Slow Food movement, Stridiron started numerous community gardens for high risk youth and children who might not have access to fresh produce.