Charlie M.

Charlie is from New Orleans, Louisiana. Growing up in his family’s restaurant, he learned a lot about cajun cuisine and the logistics of restaurant operations. After many years in the kitchen between New Orleans, Hawaii, and eventually Chicago, Charlie joined the Eataly team in 2023.

Starting at Eataly Chicago as a Butcher, Charlie quickly became known across the team for his positivity, strong work ethic, and outgoing nature. Versatile and knowledgeable, he began working in the Salumi & Formaggi Department in addition to the Meat Department and was promoted to a Fresh Market Lead position.

Charlie’s team can always count on him not only for his expertise but also for his adaptability and calm, steady presence during challenging moments. A grounding and supportive force, fellow Eatalians rely on him for both technical guidance and emotional support. Embodying empathy and professionalism, Charlie contributes greatly to the creation of a respectful and caring environment at Eataly Chicago.

What is your favorite memory from your time at Eataly so far?
“On my first Christmas here, it was pretty, hectic to say the least! I had a guest who was super kind and patient even with the very long lines, and I helped her take care of her shopping. She ended up writing a thank you card that said, ‘Among the chaos and lines of people, Charlie not only gave me cooking directions, but also a very pleasant experience.’ She was grateful for my service, and that made me feel really good.”

What have you learned since joining Eataly?
“I’ve learned to develop different, more constructive ways of speaking to my colleagues. I want everyone to feel like this is a safe place, because it is. In my background, I’ve worked in kitchens with a tough environment, but that’s not what I want for us here. I want our team to be happy.”

How did your journey in the kitchen begin?
“When I was supposed to be playing football after school or hanging out with my friends, my parents would pick me up and take me to our restaurant where I’d make po’boys, boil crawfish, and gumbo. I was then a kitchen manager of a boutique breakfast joint, before soon moving to Honolulu to work under a very good chef and learn a lot about southeast Asian cuisine. Then, I moved to Chicago at the very beginning of the pandemic, and I became a butcher after learning under the wing under a 71-year-old Polish man. He taught me everything I know, from knife-handling to cutting techniques.”

What do you enjoy doing outside of Eataly?
“I’ve been playing percussion and the drums for 30 years now, starting from when I was 8. I still play every day – I’ve made records, toured with bands, and made some great memories. I also volunteer a couple times a week at a recovery home here in Chicago with people that are just starting their recovery journey. I’m also a huge cyclist – my wife and I are both obsessed with riding, and we go on 20-30-mile rides.”