We are Jammin Island BBQ!

We are a subsidiary of Antillian Trading Company, providing food and beverage services for sport & entertainment facilities with a tropical, tasteful and exotic twist. Past clients include DC United, Washington Redskins and the Washington Nationals.

Jammin Island has brought Washington DC sports concessions to the next level with their popular West Indian and Latino Cuisine. Our trademark all natural Jammin’ Jerk Sauce which we use to marinate our chicken, ribs and burgers has become a fan favorite at all our locations. After a multitude of accolades and encouragement, Jammin’ Island BBQ seeks to expand their business by venturing outside the ballparks and stadiums to meet new challenges and rewards.

Facts about Jammin Island

Jammin’ Island BBQ began its operations in 1993 in Costa Rica as a beach concessionaire.  Under our Antillian Trading banner our first venture was entertaining visiting hotel patrons and locals residents who were confined to the beach area with no organized activities on the immediate hotel properties. Antillian Trading capitalized on this opportunity by creating “Spike” parties, which was based on organized beach volleyball matches accompanied with the sales of delicious BBQ Food and “Spiked” beverages. This concept was an instant success and our efforts attracted the attention of local hoteliers who commissioned more “Spike” parties for their respective patrons. US operations were initiated in 1994 by securing various catering contracts for Chris Blackwell’s Island Trading Company in Miami, Florida.

David James was born in Hamilton, Canada with Jamaican heritage. A graduate of Florida Atlantic University (International Business, BA), David has an extensive F&B background garnered from various entrepreneurial endeavors.

David’s has worked with restaurants such as Houston’s, Benihana’s, Ortanique, Piola, Club Med, Sodexo and Levy Restaurants. David is reputable for successfully opening and managing the Lexus President’s Club during the 2008 inaugural season at the Washington National’s Ballpark.

Chef Sheilah O. James was born in the Southern Leyte, Philippines and is a graduate of Hotel and Restaurant Management at The Leyte Normal University in Tacloban. After 10 years of teaching Culinary Arts at the College of Maasin, Philippines. It was Sheilah’s experience with the Ritz-Carlton Hotel, Washington DC that has most influenced her cooking style and techniques used to create the Jammin’ Island’s trade sauces and prepared foods.