Ocean362 – Chef Spotlight

Island to Table Elegance:
Ocean 362 Redefines Caribbean Fine Dining

By St John Magazine Staff Writer

Perched above the turquoise waters of Cruz Bay, Ocean 362 is where the flavors of the Virgin Islands meet modern culinary artistry. This upscale yet unpretentious gem has quietly become one of St. John’s most coveted dining destinations—an experience that blends sophistication, sustainability, and soul with every plate and pour.

AWARDS: 2024 OpenTable Diner’s Choice + 2023 Tripadvisor Traveler’s Choice

From Island to Table

At its heart, Ocean 362 celebrates the bounty of the Caribbean through a modern “island to table” philosophy. The menu showcases locally sourced ingredients and reimagines traditional island dishes with global flair—each creation grounded in freshness and seasonality.

Chef-driven and passion-fueled, the cuisine here is both refined and approachable. Imagine tender local snapper with wild rice and Creole sauce, or the delicate perfume of pan-seared halibut drizzled with a passionfruit Cruzan rum reduction. The braised oxtail gnocchi and grilled octopus pesto burrata balance bold flavors and fine-dining finesse, while fresh-caught Caribbean lobster—when available—reminds you exactly where you are: in paradise.

Even the simplest dishes at Ocean 362 feel like a love letter to the islands, honoring local fishermen, farmers, and the vibrant culture that inspires every bite.

INTERVIEW with Executive Chef of Ocean362, Kervens Beauvoir

photo credit – Jalayne Jones

STJ Magazine: Today we’re sitting down with Ocean362’s Executive Chef, Kervens Beauvoir.

STJ Magazine: Kervens, tell our readers a bit about where you’re from, where you grew up and your path to a culinary career!

Chef Beauvoir: My name is Kervens I am 26 years old, born in HAITI raised on ST THOMAS, I left HAITI at an early age, about 7 years old with my mother and sister, lived in st Thomas for 10 years, and about to make 10 years on ST JOHN next year. Growing up I was a rebel, always getting into trouble and food was the only thing that could keep me still. Growing up I wanted to be an architect, it sounded cool to me, I knew nothing about it lol. But what I realize is that growing up I loved eating, cooking from a wood fire in the backyard back home in HAITI, to the modern kitchen in ST THOMAS, I always loved eating, ate more than usual and I’m grateful for the 2 mothers that raised me, their cooking always had me coming back for seconds even thirds.

STJ Magazine: Can you share how you became interested in cooking? Mentors? Inspiration?

Chef Beauvoir: Dear high school friend of my mine, Marc. He asked me to come to St. John because the LIME INN needed bussers, I got the job and liked it, I was 16 years old getting payed and I loved it. I always had a good work ethic. Whatever I do I try to give 110 percent even if no one is watching. So someone in the kitchen left and they asked me if I wanted to work in the kitchen and looking back I would say I was born for this. I had no second thoughts, no fear. I agreed on the spot, didn’t even ask what the pay was. That job holds a special place in my heart because that’s where I worked at with my good friends, we were a kitchen of high school kids about to graduate and it was awesome. Anthony bordain RIP is a big inspiration for me, i loved the way he threw it down his story amazed me. But what keeps me going is the relationships I’ve made with people in the industry in and off island, I want to be great like they are, and I look up to every one of them. People like chef digby, chef alex from EVB chef Cameron from back bar to name a few, those are my guys, we have such a close bond talking about food and I learn so much from them. And now im slowly meeting the chefs from the other restaurants and it’s nothing but good vibes; this island is truly paradise.

STJ Magazine: Where did you get your education and training?

Chef Beauvoir: I didn’t attend culinary school, I had the chance of working under 10+ amazing chefs in my culinary career. I became a sponge the entire time because that’s all I knew, working 6-7 days a week just learning, barely went out, I did my homework. And I would say the chefs that made the most impact on me was chef Walter Hinds and chef Nathan, who now owns the St John Back bar. I got the freedom to be creative and take a more technical role other than cooking with chef hinds and he was an amazing person to be around, with chef Nate it was the pressure, i fell in love with it, i learned how to handle pressure, being able to be in the weeds and still get things done. I got a couple of guys whom I look up to outside of the industry, really really good people, you know who you are.

STJ Magazine: The Ocean362 menu is a modern twist on some old favorites. Can you share your thoughts on blending ingredients, cultural interpretations, and your obvious embrace of Caribbean cuisine?

Chef Beauvoir: I always wanted to be different when making my menu, always wanted things you couldn’t get here and find a way to incorporate It with the flavors we have in the Caribbean. When i got the opportunity to work with chef DIGBY a new world opened for me because he specialize in Caribbean cuisine, it was so much fun being able to use locally sourced ingredients and make a dish that represents what’s it like to eat grandmas cooking in an upscale level. There’s nothing like a good plate of local food, it fills your belly and your soul. I plan to put more local dishes on the menu during this season, it’s something I want to get more into and I think everyone will love it.

STJ Magazine: The Ocean362 Wine and beverage offerings are the perfect compliment to your menu. Do you have any pairing suggestions for our readers?

Chef Beauvoir: When it comes to wine, in my personal opinion it comes down to personal preference, but
Our Ty caton is my favorite wine, smooth tannings, really good balance, hints of black plums and cherry, pairs really well with our filet mignon.

I highly recommend pairing our Williamette Pinot Noir with the pesto burrata octopus, fresh fruit aroma, earthy and savory layers, paired with the sweet blueberry ginger glaze it really pops and opens up the palate the two combinations provide.
But our wine list will have something for everyone even if you are not a wine person

STJ Magazine: There are a handful of amazing restaurants in Cruz Bay. What makes Ocean362 special and the perfect spot for a sophisticated dining experience?

Chef Beauvoir: Because ocean 362 is special, nothing but young talent who wants to make a mark and show that we can hang with the big players. I come from nothing, this is the new generation of cooking, my pastry chef is my high school best friend age 26 shamari, who is killing it. My grill guy is 27 Kendy, killing it, we’re a young kitchen but we throw down. Im the youngest person in the restaurant and the owner Akhil, and the staff having the trust and faith in me to make sure we get thru the season, I’m eternally grateful and will always give it 110 percent. Nothing I do is without god. And I have a lot planned for this season with gods grace.

STJ Magazine: Chef Beauvoir, thank you for taking the time to share a bit about yourself; and Ocean362.

Sunset Views and Elevated Spirits

For an unforgettable evening, head upstairs to Ocean 362’s third-story bar, where sweeping open-air views stretch across the Caribbean Sea toward St. Thomas and Pillsbury Sound. As the sun melts into the horizon, the sky turns into a watercolor masterpiece—best enjoyed with a hand-crafted cocktail in hand.

The bar’s mixology program is as inspired as its menu. Each cocktail tells a story, from the tropical brightness of the Parrot Fish—dark rum, passionfruit, and ginger beer—to the sultry depth of the Hibiscus Old Fashioned, crafted with Bacardi 8-Year Rum and a hint of hibiscus-ginger syrup. The Bourbon Margarita with its chili-salt rim and the Grass Cay with thyme syrup and sparkling wine add just the right amount of island intrigue.

It’s not just a bar—it’s a stage for the Caribbean’s golden hour, where guests sip, savor, and watch the world exhale.

Atmosphere with Heart

Ocean 362’s atmosphere strikes a rare balance: it’s elegant without ever feeling stiff, and refined while still rooted in island ease. The second-floor dining room offers stunning views framed by lush greenery and twinkling lights, while the third-floor lounge and bar invite guests to linger late into the night.

Inside, eclectic décor and thoughtful design details reflect the island’s rich personality. Polished woods, local art, and warm lighting create an ambiance that feels both luxurious and deeply personal. It’s the kind of place where anniversaries are celebrated, friendships are toasted, and every night feels a little special.

Whether you’re a local neighbor stopping in for a glass of wine or a traveler seeking to taste the true spirit of St. John, Ocean 362 welcomes all with effortless grace.

The Details

Ocean 362 is open Thursday through Monday for dinner from 5:00 pm to 9:00 pm (closed Tuesdays and Wednesdays). Reservations are recommended, especially for the coveted sunset seating on the upper level.

Guests can choose between the main dining room, the bar, or the third-floor lounge, each offering its own unique vantage point of Cruz Bay’s coastal beauty. Parties of six or more require a reservation with a credit card hold, and private events can be arranged for weddings, celebrations, or intimate gatherings.

A Destination Worth Savoring

In a town known for its casual beach bars and barefoot charm, Ocean 362 stands apart—not by being formal, but by being intentional. Every detail, from the locally inspired menu to the heartfelt service, reflects the island’s rhythm and beauty.

Dining here isn’t just a meal—it’s a moment. The flicker of candlelight against sea spray. The sound of laughter over clinking glasses. The taste of the Caribbean, refined yet familiar, elegant yet easygoing.

So whether you’re watching the sunset from the rooftop bar or savoring the last bite of your halibut by moonlight, Ocean 362 delivers what every traveler secretly hopes to find: a restaurant that captures the essence of the island and turns it into something unforgettable.

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