Atlantis Paradise Island has launched Fieldtrip, the acclaimed fast-casual rice bowl shop created by James Beard Foundation Award-winning Chef JJ Johnson, who is renowned for his innovative approach to African Caribbean cuisine.

Harlem-born with three popular locations in New York City, Fieldtrip utilises sustainable ingredients to create flavourful and diverse dining experiences centred around rice. The  Atlantis Paradise Island outpost will feature global flavours, with a spotlight on heirloom grains. The rice bowls are paired with hearty vegetables and proteins including locally sourced seafood.

Following his sold-out events at the inaugural Nassau Paradise Island Wine & Food Festival and Table Takeover Series, Johnson permanently joins the resort’s rapidly growing portfolio of internationally recognised chefs, including Michael White (Paranza), Nobu Matsuhisa (Nobu), José Andrés (Fish) and Alon Shaya (Silan).

“I am thrilled to bring Fieldtrip to its first international stage alongside our excellent partners at Atlantis Paradise Island,” comments Chef JJ Johnson. “My mission is to bring communities together through food, and Fieldtrip is a rice-bowl concept embodying that mission by using rice as an ingredient that connects us across the globe. I am honoured to be given the opportunity alongside other chefs featured at Atlantis and excited to bring my unique flavours to locals and visitors alike.”

Fieldtrip is part of the significant developments within the resort’s dining collection, timed with Atlantis commemorating the 25^th anniversary of its iconic Royal Towers and the renovation of the Atlantis Casino, Royal Tower guestrooms and more. The new restaurants, bars, and culinary programming solidify Atlantis Paradise Island as a must-visit culinary destination in the Bahamas.