The St. Paul Saints announced a couple of moves Thursday -- not to bolster their bullpen or batting order, but to please fans' tastebuds.

The team has hired Executive Chef Ray Remler and Catering Manager Effie Minitsios.

Remler was a chef at the Rivertown Inn in Stillwater. At the Saints' new ballpark, he will be in charge of creating unique food options for all the concession stands during 50 Saints home games and more than 150 other events. He will oversee a staff of about 15 people.

Remler and the Saints plan to use organics and locally sourced ingredients in their ballpark fare. 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.

Remler has worked for Embassy Suites, the Sheraton Bloomington Hotel and the Radisson Hotel in Bloomington over his nearly 30 years in the hospitality industry.

Minitsios comes to 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 picnics, suites, Skybox, the Club and all specialty seating areas. Minitsios oversaw the catering of 92 luxury suites at Detroit's Comerica Park.

Minitsios has also worked for Fifth Avenue Management at the MGM Grand Casino in Las Vegas.

CHS Field, the new Lowertown ballpark set to open in May, will feature 12 different areas where fans can buy food and drinks -- six concession stands and six portable kiosks. Groups will be able to use four 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.