Ashley Eddie

The Path

Training at The Art Institute of Pittsburgh gave Ashley Eddie the technical base; New York City gave her the pressure, pace, and repetition that sharpened it. At Santina, she moved from Line Cook to Executive Chef, and the change was built one service at a time rather than through any dramatic break. By 2018, that progression had put Ashley Eddie in charge of the kitchen, with the same practical discipline visible in the work that carried her there.

The Work Today

Executive Chef at Santina since 2018, Ashley Eddie runs a kitchen language that favors familiarity with a twist rather than show for its own sake. Neapolitan-Style Eggplant Parmigiana and spicy lobster pasta sit comfortably in that frame: direct dishes, clearly composed, with enough edge to keep them from reading as routine. Her own measure of the work is plain enough — “One of my favorite things to do is to create dishes that I like from things that I wouldn't typically eat.” At Santina, that shows up as cooking built from taste, repetition, and confidence in a well-trained palate.

Signature

Ashley Eddie’s signature dishes include Neapolitan-Style Eggplant Parmigiana, Lobster Arrabiata, Burrata, Pesto Rosso, and Noto Almonds. The set reads as a cook working in clear structure: richness balanced by brightness, and texture used with intent.

In Their Words “One of my favorite things to do is to create dishes that I like from things that I wouldn't typically eat.” “I can do this. It can totally be my life.”

Acclaim

Recognition for Ashley Eddie comes through the consistency of the work at Santina and the clarity of her stated position toward cooking. The value in that recognition is not spectacle but persistence: she has described the moment of seeing the work as a life plainly, saying, “I can do this. It can totally be my life.” That line holds because it reads as a conclusion earned through practice, not a declaration made for effect.