Renowned Chef JJ Johnson, a culinary mastermind and a James Beard Foundation Award winner, joins the resort’s growing portfolio of award-winning chefs, further elevating Atlantis Paradise Island as the ultimate epicurean destination in the Bahamas and the Caribbean.

Renowned Chef JJ Johnson, a culinary mastermind and a James Beard Foundation Award winner, joins the resort’s growing portfolio of award-winning chefs, further elevating Atlantis Paradise Island as the ultimate epicurean destination in the Bahamas and the Caribbean.

Atlantis Paradise Island opens FIELDTRIP, the highly acclaimed fast-casual, community-driven rice bowl shop created by James Beard Foundation Award-winning Chef JJ Johnson. Perfect for enjoying poolside, FIELDTRIP’s popular, playful, and family-friendly menu includes a range of Rice Bowls, Shareable Sides, and refreshing, house-made Beverages. As the ultimate epicurean destination in the Bahamas, Atlantis Paradise Island continues to expand its roster of internationally recognized chefs with the addition of Chef JJ Johnson, who is recognized for his innovative approach to Afro-Caribbean cuisine.

Chef JJ Johnson is the culinary force behind FIELDTRIP, one of the only fast-casual restaurants ever highlighted as Esquire‘s “America’s Best New Restaurants (2020).” A James Beard Foundation Award Winner, Chef JJ is celebrated for his barrier-breaking cuisine inspired by the Caribbean flavors of his upbringing. In addition to being nominated by the James Beard Foundation nine times, he has been recognized by Forbes 30 Under 30, Eater‘s New Guard of Power Dining, and Nation‘s Restaurant News Power List, among other accolades.

FIELDTRIP, born in Harlem and now with three thriving locations in New York City, is a testament to sustainable dining. Committed to using sustainable ingredients to create flavorful and diverse dining experiences centered around rice. At FIELDTRIP, global flavors take center stage, with a spotlight on heirloom grains. The rice bowls are thoughtfully paired with hearty vegetables and proteins, including the freshest, locally sourced seafood, ensuring a dining experience that is both delicious and ethical.

Rice Bowls include Fried Chicken with Chicken Breast, Carolina Gold Fried Rice, Wok Veggies, New Jack Sticky BBQ Sauce, and Scallions; Braised Beef includes Slow-Cooked Angus Beef, Texas Brown Rice, Wok Veggies, Chipotle Black Beans, Jalapeno and Scallions; Crispy Fish consists of Cornmeal-Crusted Cod, Herbed Rice, Wok Veggies, Tartar Sauce and Pickled Red Onions; Chickpea Curry with Eggplant, Texas Brown Rice, Wok Veggies and Scallions; among others. The menu also features Sides & Extras, including Sweet Plantains with Fire Roasted Red Peppers and Hot Honey; Crab Pockets made with Blue Crab, Garlic Herb Cream Cheese, and Sweet & Sour Sauce; and Nana‘s Bread served with Buttery Flatbread and Carrot Ginger Dip; and refreshing Beverages including Pineapple Ginger Lemonade, Dragon Fruit Lemonade and Sorrel, a hibiscus beverage are among the house-made options. Guests can also add their preferred alcohol to FIELDTRIP’s homemade drinks.

“Atlantis Paradise Island is one of the most iconic and epic destinations there is, and the opportunity to join the family with FIELDTRIP is super exciting. The resort is one of the world’s most photographed backdrops, and I hope that FIELDTRIP’s global menu speaks to its travelers of all international backgrounds. FIELDTRIP Atlantis will be a place for all guests of the resort to gather over food.” says Chef JJ Johnson. 

“Not only does Chef JJ bring a unique culinary and cultural perspective to the resort, but he always brings fun! FIELDTRIP Atlantis Bahamas adds to the many healthy dining choices available for our guests and community to enjoy. It’s been a pleasure experiencing JJ’s cuisine through Atlantis’ Nassau Paradise Island Wine & Food Festival and Table Takeover Series. Chef JJ and FIELDTRIP are welcome additions to Atlantis’ culinary roster,” says Audrey Oswell, President and Managing Director of Atlantis Paradise Island.

Chef JJ joins the resort’s rapidly growing portfolio of internationally recognized chefs, including Michael White (Paranza), Nobu Matsuhisa (Nobu), José Andrés (Fish) and Alon Shaya (Silan). FIELDTRIP is part of the significant developments within the resort’s dining collection, further solidifying Atlantis Paradise Island as the culinary capital of the Caribbean and a must-visit destination in the Bahamas. 

SOURCE Atlantis Paradise Island