Meet Our Local Caribbean Chefs

Wokame Island Sushi Bar & Restaurant — Chef Jamal Miranda is a proud Crucian chef, restaurateur, entrepreneur, and community leader whose culinary journey began at the age of 16 in St. Croix, U.S. Virgin Islands. With a passion for food, music, and hospitality, Chef Jamal has spent more than two decades building a name that has become synonymous with perseverance, creativity, and Caribbean excellence.

His culinary career started at Rum Runners on the Christiansted Boardwalk, where he developed a love for the restaurant industry and learned the foundations of professional cooking. Determined to create something of his own, he went on to open his first restaurant, JV Diners, laying the groundwork for what would become a lifelong career in hospitality and entrepreneurship.

Throughout the years, Chef Jamal has helped develop and support numerous restaurants across St. Croix, including work with Chicken Shack, where he gained recognition for preparing meals for notable guests, including Martha Stewart. His culinary talents have also served many celebrities, dignitaries, athletes, and visitors from around the world.

Chef Jamal later became a Kitchen Supervisor and Manager at the renowned Buccaneer Resort, further sharpening his leadership skills and culinary expertise. He also lent his talents to several respected establishments, including Cibone Restaurant, helping strengthen and elevate local dining experiences throughout the Virgin Islands.

Beyond the kitchen, Chef Jamal was a member of the Fabulous Stroker Band, showcasing his creativity and passion for entertainment. His love for culture, food, and community has always gone hand in hand, making him a well-known figure both on and off the stage.

Just when he considered leaving the island in search of new opportunities, life presented him with a defining moment—the opportunity to open WOKAME Island Sushi Bar and Restaurant on the Christiansted Boardwalk. As one of the first local chefs to own and operate a restaurant in that iconic location, Chef Jamal embraced the challenge and discovered a new passion: sushi. Through dedication, innovation, and the support of an incredible team, WOKAME has grown into one of St. Croix’s most recognized dining destinations.

Chef Jamal is also the creator of Lava Love Hot Sauce and has earned numerous culinary accolades throughout his career, including victories at the Cruzan Rum Rib Cook-Off and multiple appearances at Taste of St. Croix. In his ninth year competing at Taste of St. Croix, Chef Jamal and Team WOKAME achieved one of their greatest accomplishments yet, capturing People’s Choice Award, First Place Best Appetizer, and First Place Best Presentation, solidifying their place among the island’s culinary elite.

Today, Chef Jamal continues to mentor aspiring chefs, support local agriculture, and promote Virgin Islands cuisine on a larger stage. As an emerging leader of the Virgin Islands culinary movement, his vision is to take Caribbean food worldwide while preserving the flavors, traditions, and culture that make the Virgin Islands unique.

Above all, Chef Jamal’s greatest motivation is family. Alongside his partner, Chantel Hazel, and their daughter, Jah-Nia Miranda, he is committed to building a legacy of generational wealth, opportunity, and inspiration for future generations.

His story is one of resilience, faith, hard work, and determination—a true Island Dream that continues to inspire others to chase their goals no matter where they begin.

Chef at Bread & Cheese, St. Croix — Dominic Pugliese is a 25-year-old culinary professional with roots in St. Croix. Born and raised on the island, he developed an early appreciation for food, culture, and hospitality. He later moved to New York City, where he spent two years studying at the French Culinary Institute, refining his skills and deepening his passion for the culinary arts.

Following his time in New York, Dominic expanded his training internationally, studying in both France and Spain, where he immersed himself in diverse culinary traditions and techniques. These experiences helped shape his approach to food, blending classical training with global influence.

Now based back in St. Croix, Dominic is building his future on the island, where he owns a place and works alongside his parents as a partner in their shared project. His journey reflects a balance of international experience and a strong connection to home, bringing a unique perspective to everything he creates.