Digby Stridiron is our new executive chef of Parcel 32 (opening soon!). Digby is excited to bring influences of his travels across the South, displaying rich food history and tradition as well as his love for storytelling through cuisine to Parcel 32.
Let us introduce you!
Le Cordon Bleu
Favorite dish on Parcel 32’s menu (still in the works!):
The dish that most excites me right now is the Carolina Suya Shrimp – it’s local, delicious and something different. The dish represents such a great story of the suya and how it came to Charleston. I’m planning to serve it with Carolina ivory sauce, sweet potato, annatto oil, cilantro and pickled onion.
Most people wouldn’t know…:
#1: I have a pet rabbit named Benjamin “aka Keiko,” every West Indian has a nickname. I found him at the agriculture fair in the Virgin Islands – he was adorable and being sold for food. He’s my homie. I take him for walks and we hang out all the time.
#2: I proudly served in the U.S. Air Force for 2 ½ years.
My dad’s family is from Denmark, and I was raised in Germany. My father was in the military so we moved around often during my childhood.
Thomas Keller; I have every book he’s ever written.
My grandmother. She raised me, taught me how to cook, and supported me every step of the way through my culinary journey. She recently passed away.
Norman Van Aken – I was very grateful to work with him. He helped me take pride in who I am, not just as a chef but as a person. He helped me hone the ability to tell a story with my cuisine and make cultural influences a cornerstone of my cooking. As well as Brandon McGlamery who taught me nothing is impossible.
The food that most excites me:
Rice and beans with avocado, or anything with plantains or coconuts!
What I love about Charleston:
What don’t I love? There are so many things to love! From the history and stories of the people that came here, the beauty, the hospitable people, such great produce, so many events and happenings. I absolutely love Charleston. I’m just happy to be here. Everything is Irie.