Wine in the Warehouse is a hallmark event of the St. Croix Food & Wine Experience, celebrated for bringing together an array of local and celebrity chefs from around the world. These culinary artists generously donate their time and talent, infusing the event with a unique flavor and making it a truly memorable experience. Their contributions not only elevate the evening but also underscore the spirit of community and philanthropy that defines our mission.
In 2025, we are proud to welcome Chef Eric Adjepong, a Top Chef finalist and Food Network star, whose culinary journey reflects resilience, heritage, and the power of community—values at the heart of the Foundation’s mission, symbolized by the baobab, the “Tree of Life.” Just as the baobab’s deep roots nourish and anchor communities across Africa and the Caribbean, Chef Eric’s vibrant West African flavors and story embody strength, nourishment, and the ability to bring people together. His presence at Wine in the Warehouse will deepen this celebration of cultural roots and collective resilience.
A first-generation Ghanaian-American, Chef Eric was born and raised in New York City. He is passionate about introducing West African cuisine to the mainstream culinary conversation, alongside the impact its diaspora has had on South American, Latin American, Caribbean, and American food. After graduating with degrees in Culinary Arts & Nutrition from Johnson & Wales, and earning a Master’s in Public Health in International Public Health & Nutrition from the University of Westminster in London, Eric cooked in several Michelin-starred restaurants before competing on Top Chef. He was a finalist on season 16, and competed on Top Chef All-Stars.
Now, you can see him across Food Network with appearances on Selena + Chef, Chopped, Guy’s Grocery Games, Supermarket Stakeout, Tournament of Champions, and more. He has partnered with brands like AYO Foods, Bowery, Tanqueray, and works with charitable organizations like Save the Children. His first children’s book, Sankofa, was published in 2023, and his debut cookbook, Ghana to the World, in 2025. As a restaurateur, he opened Elmina, a contemporary Ghanaian restaurant in Washington D.C., in 2025.
Much like the storied roots of the baobab that nourish communities across continents, Chef Eric’s work aims to nurture resilience, cultural pride, and connection—strengths that underpin our community’s growth. His participation in Wine in the Warehouse underscores our shared spirit of roots, renewal, and collective abundance.
