Behind the Knife with Island Sushi Artist, Chef Nathan Ryan
- STT Mag
- Sep 6
- 2 min read
Where Precision Meets Style
For Chef Nathan Ryan, sushi is more than food; it’s a story on a plate. As the creative force behind Anchor & Ale, LLC., Nathan Neibaur has built a reputation in St. Thomas for dishes that blend technical mastery with the soulful flavors of the Caribbean. His journey from college sushi chef to island tastemaker is as rich and layered as his plates.
“For me, creativity in sushi isn’t just about presentation. It’s about authenticity, honoring ingredients, and making something that couldn’t exist anywhere else but here.”
From Teppanyaki to Tranquility
Nathan’s love affair with sushi began in a Japanese restaurant during his college years, not as a planned career move, but as a side role that quickly captured his imagination. Drawn to the theatrics of teppanyaki, the fire, the knives, the onion volcanoes...he discovered a passion for precision and craft. Years later, when the pace of mainland life lost its appeal, St. Thomas called. Here, surrounded by the sea, sushi took on a new, deeper meaning.
Crafting Connection Through Flavor
When asked about his most creative platter, Nathan recalls foraging tamarind near Vessup Beach, transforming it into a rich house-made ponzu, and marrying it with local snapper. This dish, he explains, was about more than taste. It told a story...of place, season, and memory.
“That kind of reaction tells me I’ve created something memorable—not just a great dish, but a connection.”
Nathan believes that sushi should be both personal and shared. Whether designing intimate platters for yacht charters or grazing boards for large events, his focus is on accessibility and connection, ensuring every bite reflects the island’s rhythm.
Inspired by the Island
Island ingredients are the foundation of Nathan’s menus. Sour tamarind, dragon fruit, starfruit, mango, and fresh-caught wahoo all find their way into his creations. One favorite experiment involved pickling starfruit in dragon fruit brine, producing a vibrant magenta garnish that dazzled both the eyes and the palate.
His culinary philosophy, what he calls Caribe-Mae cuisine, blends Japanese precision with Caribbean soul. Each plate is a canvas where cultures meet, shaped by seasonality, sustainability, and the stories of local fishermen and farmers.
Sushi Emergencies & Island Life
Improvisation, Nathan laughs, is part of the job. From blowtorching poke bowls at boat shows to crafting on-the-spot platters when tools go missing, he thrives on adapting. It’s that ability to pivot, he says, that often leads to the most memorable experiences.
When not behind the knife, you’ll likely find Nathan soaking up island life with his wife, stepdaughter, and pups on the beach, hiking trails, or exploring the waters of St. Thomas. For him, balance and connection are as vital as flavor.
Book Your Experience
Through Anchor & Ale, Nathan offers bespoke sushi and grazing experiences for villa guests, weddings, yacht charters, and private events. His creations are more than meals; they’re postcards from the Caribbean, written in flavor.
Learn more at www.chefathanryan.com
Follow on Instagram @chefathanryan and
Facebook ChefNathanRyan
Read the entire article in September's issue of St. Thomas Magazine "Island Reset."