Executive Chef Ashley Rath leads the team citing authenticity and seasonality as the foundations of her technique and approach. Inspired by Venice’s annual Festa del Redentore – the menu pays tribute to a city engorged by feasts and showered in fireworks celebrating the end of the plague under the patron saint Theodore’s statue in Piazzo San Marco. Ashley innovates on the classics with fresh seafood, house-made pastas, and cicchetti. She began her career at the Waverly Inn, then opened Crown, followed by two-Michelin-Starred Atera. After working with Chef Michael Anthony at Gramercy Tavern, she joined Major Food Group on the opening teams of Dirty French, Santina, and most notably, The Grill, where she served as the opening Chef de Cuisine and was awarded three stars by the New York Times. Prior to the opening of Saint Theo's, Chef Ashley was the Executive Chef at Lalou in New York.