Ashley Rath

Rath, a Syracuse native, began her career with aspirations in non-profit work but found her true path in New York City’s kitchens. After landing a role at a midtown restaurant, she quickly embraced the intensity and discipline of professional cooking. Her first foray into fine dining was at the two-Michelin-starred Atera under Chef Matthew Lightner, followed by two years at the acclaimed Gramercy Tavern, where she trained under Chef Michael Anthony.

In 2014, Rath joined Major Food Group as a Sous Chef, contributing to the openings of Santina, Dirty French, and The Grill at the iconic Seagram Building. As opening Chef de Cuisine at The Grill, she developed the menu and oversaw the kitchen during its launch, earning a three-star review from The New York Times. Her subsequent projects included Executive Chef roles at Lalou in Prospect Heights and Saint Theo’s in the West Village, as well as consulting for The Mayfair Supper Club at the Bellagio in Las Vegas.

Today, Rath serves as Creative Culinary Director for Water Street Associates (WSA), Scott Avenue Associates (SAA), and Palm Heights. WSA is a multidisciplinary hospitality group known for its architecturally distinct event spaces and culturally rich programming. SAA extends this vision into private member experiences that fuse food, art, and community. At Palm Heights—a luxury design-forward resort in Grand Cayman—Rath curates a vibrant culinary program that includes an international guest chef series and a focus on wellness and sustainability, positioning the property as a premier food destination in the Caribbean.