Saints Hire Chef and Catering Manager for New CHS Field

St. Paul Saints Hat LogoBaseball and food go hand-in-hand. Whether you enjoy traditional fare like hot dogs and hamburgers or have a finer palate for walleye and pork medallions the St. Paul Saints will carry it all at CHS Field. In order to deliver an exquisite eating experience the Saints have hired Executive Chef, Ray Remler and Catering Manager, Effie Minitsios.

Remler joins the Saints from the Rivertown Inn in Stillwater where he was a chef from 2011-14. At CHS Field he will be in charge of creating unique food options for all the concession stands during 50 Saints home games and the more than 150 non-game day events. In addition he will oversee a staff of approximately 15 people. Remler brings his expertise in using organics and whole grain ingredients to his cooking methods. The Saints will provide fans with organically and locally sourced ingredients in various products served throughout the ballpark. Not only will Remler help cook in the main stands along the concourse, he will also be in charge of setting the menu on a nightly basis in the Club and in suites.

St. Paul Saints Chef and Catering Manager

While at the Rivertown Inn, Remler managed the kitchen operations, menu development and handled private dinners for guests up to 30 people. He was also a personal chef for Alpha Phi Sorority at the University of Minnesota under his own business, Chef Rays Kitchen.

Remler comes with nearly 30 years of experience in the hospitality industry working additionally for Embassy Suites, Sheraton Bloomington Hotel and the Radisson Hotel in Bloomington.

Minitsios joins the Saints from the Detroit Tigers where she worked as a Suite Coordinator for Delaware North Companies. At CHS Field she will be in charge of all the pre-game outlets, including picnics, suites, Skybox, the Club and all specialty seating areas. Minitsios oversaw the catering of 92 luxury suites at Comerica Park.

In addition to her time with the Tigers, Minitsios worked for Fifth Avenue Management at the MGM Grand Casino in Las Vegas, LGC Hospitality Staffing, where she was a Branch Manager and Black Tie Staffing as a Banquet Captain.

CHS Field will offer a number of points of sale for food along with group areas on the 360 degree concourse. There will be 12 different areas fans can purchase food and drinks, six concession stands and six portable kiosks. Groups can enjoy four distinct picnic areas on the concourse: The Lawn, which will seat up to 1,000 people, the Craft Beer Bullpen, an area next to the popular craft beer taps, The Terrace, a tiered area down the right field line that seats up to 150 people and The Gallery, an art centric area behind home plate that seats up to 100 people.

On the Club Level the Saints have four suites, one available for nightly rental that holds up to 36 people, the Skybox, an open-air area that holds up to 60 fans and finally the Club, an indoor, outdoor area that will not only be used by season ticket holders for Saints games, but can be rented out 365 days of the year. The Club has glass on three sides, giving fans a unique view of the various areas of the city, a bar and carving station inside and houses more than 200 seated guests.

The Saints home opener at CHS Field is Thursday, May 21 at 7:05 p.m. against the Fargo-Moorhead RedHawks

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