Chef Charles Mereday feels back at home on St. Croix. He is in his element in the scratch kitchen of his landmark restaurant, The Galleon Steaks and Seafood. You can often find him outside on the docks, buying fresh from the local fishermen.
While the veteran chef’s roots reach back to the U.S. South – his family's farm in Dudley, North Carolina, and Culinary School at Johnson & Wales University, – Mereday has spent many years in the U.S.V.I ., owning several restaurants on St. Croix, and as executive chef and partner of The Old Stone Farmhouse in St. Thomas.
Before reopening The Galleon in March 2020, Charles Mereday's experience included chef positions in restaurants from Philly to France to Florida.
Early jobs at New York Times' 4-star Ryland Inn in New Jersey and 3-star Michelin-rated La Maison Troisgros in France trained him in classic French technique.
In Philadelphia, Mereday served as executive chef at the legendary Zanzibar Blue, and opened his first restaurant in 1998, July Grille and Gallery -- which also simultaneously opened on St. Croix.
While in Florida, the chef owned three restaurants that were highly-acclaimed -- Mereday’s Fine Dining, Alto Live Jazz Kitchen, and Mereday's Brasserie. In 2014, Conde Nast Traveler cited his Mereday’s Fine Dining restaurant in its “20 Best American Cities for Foodies” list.
Mereday also launched his popular “Back of the House” TV series while in Florida, where he goes behind-the-scenes of restaurants from local holes-in-the-wall to haute cuisine establishments, capturing hands-on kitchen action, interviews, the vibe, and, of course, eating.
On St. Croix, Charles Mereday brings his culinary style into the warm, marina-front ambiance he has created at The Galleon Steaks and Seafood. The restaurant’s name suits his character and his love for boats, the sea, and all things Crucian.