West Village Venetian restaurant Saint Theo’s is pleased to announce the addition of Robert Hartman as Chef de Cuisine. With an impressive career in kitchens across the world–including Eleven Madison Park and Saison–and as a private chef, Chef Rob brings a wealth of knowledge to his new role at the popular downtown establishment, known best for its seasonal menu, simple yet elevated housemade pastas, seafood dishes and craft cocktails.
Chef Rob completed his culinary training at the Culinary Institute of America before embarking on his professional journey at Eleven Madison Park, ranked as the world’s number one restaurant by the World’s 50 Best Awards at the time. Starting as an extern, he progressed to the position of chef de partie, which he held for over two years. Following this, he gained experience as a stagiare at El Celler de Can Roca in Catalonia, Spain, where he received a Young Chef grant from the Ment’or BKB Foundation.
His culinary ventures extended to the kitchens of Thomas Keller Restaurant Group and Saison Hospitality Group before transitioning to private chef work. In this role, Chef Rob had the unique opportunity to utilize his clients’ personal farms, cultivating and serving fresh produce. He designed tailored programs that prioritized health without compromising on flavors. He is committed to using quality ingredients, emphasizing the importance of sourcing sustainably and choosing properly raised meat, as well as incorporating peak-season produce into his cooking.
Chef Rob believes that every dish should have a thoughtful purpose behind its creation and he is excited to bring these values to his role at Saint Theo’s.
For more information on Saint Theo’s, please visit www.sainttheos.com.
About Saint Theo’s
Saint Theo’s is a coastal-Italian-inspired restaurant in the West Village from restaurateurs Robert Goldman [Principe] and Kyle Hotchkiss Carone [American Bar, Holiday Bar]. The menu is inspired by Venice and the Italian coast, highlighting fresh seafood, simple yet elevated housemade pastas, and seasonal ingredients. The beverage program led by Simon Sebbah features specialty cocktails and a list of Italian wines and amari. The breezy, vibrant 110-seat space boasts a dining room, bar, and lounge, with an eclectic mix of vintage and modern design features including colorful Murano glass sconces, Venice Biennale exhibition posters, framed Pirelli calendars and deep green linen banquettes.
