Wine in the Warehouse has a long tradition of bringing celebrated culinary talent to St. Croix while creating opportunities for local chefs and emerging culinary professionals to share the same table.
In 2026, that tradition comes full circle as we welcome home St. Croix native Chef Siaya Boyd alongside James Beard Award-winning chef, author, and restaurateur Chef JJ Johnson.
Together, they bring local roots and global perspective to this year’s Wine in the Warehouse experience.
St. Croix Native | Chef at Meta | Entrepreneur
Born and raised on St. Croix, Chef Siaya Boyd discovered her passion for the culinary arts at an early age, inspired by watching her mother cook and captivated by what she describes as the “magic” of transforming ingredients into a meal.
As a young culinary student, Siaya studied under Chef Anton Döös, where she expanded her technical skills and was first introduced to food and wine events, including St. Croix Foundation’s Wine in the Warehouse. Her culinary journey later took her from St. Croix to the San Francisco Bay Area, where an internship with Facebook under Chef Josef Desimone opened the door to a career that has exposed her to diverse cultures, cuisines, and culinary techniques.
Today, Siaya is a Chef at Meta and the owner and chef behind Let’s crEATe LLC and Pancake Stacks LLC. Her approach to food combines her Crucian roots with the techniques and influences she has gathered throughout her career, with a particular passion for beautifully crafted dishes and baking.
Returning to St. Croix to participate in Wine in the Warehouse represents a meaningful full-circle moment for Siaya, from experiencing the event as a young culinary student to returning home as a professional chef to share her talent with the community that helped shape her.
James Beard Award-Winning Chef | Author | Restaurateur | Television Host
Chef JJ Johnson is a James Beard Award–winning chef, TV personality, author, and cultural tastemaker known for redefining Afro-Latino and global Black cuisines through a contemporary lens. Most recently, he was named to the TIME 2026 Closers list, a prestigious honor recognizing 18 extraordinary Black leaders working to close the racial equity gap and create a more just future.
Celebrated for his boundary-pushing approach to food of the African diaspora, JJ is the founder of FIELDTRIP, a community-rooted rice bowl shop that champions rice as a global heritage grain. FIELDTRIP has expanded across New York City, including one coming soon to JFK airport, as well as internationally, with a location at Atlantis Paradise Island in the Bahamas. He is also the founder of The Cookout, an event celebrating Black culture, food, music, and community.
JJ’s culinary voice has reached millions on television, including as host of Cleo TV’s “Just Eats with Chef JJ”. He’s appeared on Max’s “Selena + Chef,” Netflix’s “Street Food,” and the Food Network, among others, and is frequently called upon to speak at the intersection of food, culture, and equity.
A classically trained chef, JJ sharpened his skills in New York City kitchens and abroad in Ghana, India and more. His cuisine celebrates the vibrant complexity of the African diaspora, while embracing sustainability, local sourcing, and food justice. JJ is also a founding partner in Wonder, Marc Lore’s delivery-first food platform, where he continues to innovate at scale.
JJ’s debut cookbook, Between Harlem and Heaven, co-authored with Alexander Smalls and Veronica Chambers, won the James Beard Award for Best American Cookbook. In 2023, he released his second book, The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table, which was named one of the New York Times ‘Best Cookbooks of 2023.”
A passionate advocate for equity in the food system, JJ works with organizations such as Rethink Food, using his platform to address hunger, promote sustainability, and support mentorship. His leadership has earned him accolades from the James Beard Foundation, Esquire (Best New Restaurant, FIELDTRIP, and The Cecil), the National Restaurant Association Power List, Eater’s New Guard, Forbes 30 Under 30, and Zagat’s 30 Under 30.
