Who we are
Roberto Aita
Owner/Chef
Chef Roberto was born in Calabria and raised in Lombardia, on Lake Como. His culinary career spans over the last 4 decades having previously cooked at San Domenico, Coco Pazzo, Palio, and ROC TriBeCa. He was the Executive Chef/Partner at Fiore in Williamsburg before leaving to open his own namesake restaurant in Clinton Hill in May 2012. Chef Roberto’s cooking is a reflection of his family’s traditions and generational recipes that have remained unchanged, and is largely influenced by the bounty of New York’s seasonal produce. He is Peso Pluma’s number one fan.
Althea Codamon
Owner/Beverage Director
Inspired by her mother’s cooking, Althea always knew she wanted to be a chef despite the expectation for her to become a nurse (as is the case in most Filipino immigrant households). But while studying at The Culinary Institute of America she fell in love with the front-of-house. After graduating with her degree in hospitality & beverage management in 2012, she landed her first job in New York City as a server at The Harrison where she’d later meet her future husband –and now business partner– Fernando. After over a decade of moving through ranks in some of the city’s top restaurants such as Craftbar, Perla (Minetta Lane), Union Square Café, and Fausto, Althea landed at Aita as General Manager and became partner shortly after. You can find her doing karaoke at SingSing Avenue A, if not in her own living room, singing a Dashboard Confessional song.
Fernando Trujillo
Owner/General Manager
Fernando has been charming New Yorkers for over 20 years, sharing his infectious enthusiasm for food, wine, and hospitality with everyone in his orbit. He was born and raised in Quecholac, Puebla but now considers the city that never sleeps his true home. Fernando’s knack for connecting with others has turned hundreds of first-time diners into longtime regulars – many who have become lifelong friends. Before partnering to open Radisa, Fernando worked at Camillo in Prospect Lefferts Gardens for over 6 years and prior to that led the bar program at Il Buco Alimentari from 2016 to 2019. The only thing that makes him happier than working in restaurants is spending time with his son Sebastian, whom he shares with Althea. And of course: chilaquiles verdes con huevo.
