Episode 24: How Sōl St. Pete Is Redefining Farm-to-Table Dining in St. Pete With Ron and Debbie O’Neil
In Episode 24 of Talkin’ St. Pete, Ryan Bogden sits down with Ron and Debbie DeVico-O’Neil, the owners of Sōl St. Pete, to talk about building one of the most unique dining experiences in Downtown St. Pete.
What started as Debbie’s personal journey with celiac disease, food allergies, holistic wellness, and private chef work eventually became a restaurant that now serves locals looking for clean ingredients, thoughtful dining, and food that actually makes people feel good after they eat it.
Located in the Warehouse Arts District near Downtown St. Pete, Sōl St. Pete has quickly built a reputation for its intimate atmosphere, farm-to-table menu, gluten-free dining, and mindful approach to hospitality. But this conversation goes far beyond food. Ron and Debbie talk about building a business together, navigating challenges during COVID, creating meaningful guest experiences, and why they believe St. Pete’s local culture is what makes the city special.
How Sōl St. Pete Started From Debbie’s Health Journey
One of the biggest parts of the episode is hearing how Debbie’s own health challenges shaped the entire concept behind Sōl.
After being diagnosed with celiac disease and dealing with multiple food allergies and sensitivities, Debbie spent years learning how to cook meals that were both healing and flavorful. Through her holistic wellness business, private chef work, and catering company, she worked closely with people who struggled to find restaurants that could safely accommodate their dietary needs.
Instead of creating “health food” that felt restrictive, Debbie focused on making comfort food using clean, high-quality ingredients without sacrificing flavor.
That philosophy eventually became the foundation for Sōl St. Pete.
Today, the restaurant operates completely gluten-free and avoids many common allergens, including refined sugars, seed oils, soy, peanuts, and inflammatory dairy products. The menu is also heavily focused on organic ingredients, local farms, and customizable dishes that work for a wide range of dietary lifestyles.
But one of the most interesting things they shared is that many guests do not even realize the restaurant is allergen-friendly at first. They simply come because the food tastes good and the experience feels different.
Why Sōl Feels Different From Other St. Pete Restaurants
Throughout the episode, Ryan talks about how the atmosphere at Sōl immediately stands out the moment you walk in.
The restaurant is intentionally small, intimate, and designed to feel more like eating in someone’s home than sitting in a traditional restaurant. Ron and Debbie built much of the space themselves during the restaurant’s six-month buildout process, handling everything from the floors to the overall design vision.
Inside, the experience feels quiet, warm, and relaxed. Outside, guests still get that cozy atmosphere while being surrounded by the energy of the Warehouse Arts District and nearby live music from Three Daughters Brewing.
Rather than rushing tables in and out, Sōl focuses on what they call a “mindful dining” experience. Guests are encouraged to slow down, enjoy conversation, try multiple courses, and actually experience the meal instead of simply eating quickly and leaving.
That slower, more intentional approach has become one of the things locals seem to appreciate most about the restaurant.
The Challenges of Running a Family-Owned Restaurant
While the restaurant looks polished today, Ron and Debbie are very open in the episode about the challenges they faced while building the business.
Ron had previously spent over 20 years in the fitness industry running Southern Fitness Studios in St. Pete before COVID dramatically impacted the business. Around the same time, friends approached them about taking over the restaurant space that would eventually become Sōl.
Even after opening, the business went through staffing issues, operational challenges, and financial pressure. At one point, they decided to completely restructure the restaurant, reduce capacity, simplify operations, and rebuild the business around the experience they originally wanted to create.
Their family even stepped in to help during that transition, with their children assisting throughout the restaurant while they slowly rebuilt the team and business structure.
One of the strongest parts of the episode is hearing how honest they are about the reality of owning a small business. They talk openly about learning from criticism, improving every day, and constantly refining the experience for guests.
Their Vision for the Future of Sōl and St. Pete
Toward the end of the episode, the conversation shifts toward the future of both Sōl and St. Pete itself.
Ron and Debbie talk about wanting to expand the Sōl concept into additional locations like South Tampa and Sarasota while still protecting the intimate atmosphere and quality that made the original restaurant special.
They also discuss new ideas they are developing, including grab-and-go wellness meals called “Sōl Bowls,” future lounge concepts, and the growing popularity of mocktails and alcohol-free wellness spaces.
The conversation also touches on St. Pete’s rapid growth, rising development, and changing culture. While they acknowledge concerns about affordability and overdevelopment, they still believe the city’s creative energy, local businesses, and community-driven culture are what continue to make St. Pete unique.
It becomes clear throughout the episode that Sōl is more than just a restaurant to them. It is an extension of the lifestyle, hospitality, and community they want to create inside the city they love.
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