David W.

Hailing from New Jersey, David studied recording engineering and production at the Institute of Audio Research. Before joining Eataly in 2015, he worked in the record industry and later at a horse racing track. David’s Eataly journey began as a Cashier in 2015. Soon after, he became a Cashier Trainer before transitioning to Guest Relations, where he has been ever since.

Whether diligently answering inquiries or helping guests reunite with lost belongings, David consistently goes above and beyond in his role. Possessing natural curiosity and a passion for learning, he has become a trusted friendly face and Flatiron’s go-to person for all things Eataly. With product knowledge that never ceases to impress, David is also the store’s in-house expert on extra virgin olive oil and balsamic vinegar.

Known and loved by regular customers and across our team, David’s light-hearted demeanor as well as his willingness to share his knowledge by engaging in conversation contribute to fostering a family-like dynamic at our flagship store.

How would you describe your role in Guest Relations?
“Guest Relations is basically the information hub of the store. We handle emails and phone calls, so we need general knowledge about every department. We coordinate to help guests, resolve issues, and communicate with different teams. It’s a lot of multitasking – you get pulled off one task to do something else, and you have to refocus quickly and stay organized.”

What teams do you collaborate with the most?
“We work closely with the chefs, the salumi & formaggi team, the seafood and butcher teams – really, everyone. We send calendar invites, print packing slips for special orders, and follow up to ensure everything is on track. Sometimes, the best way to get things done is simply walking over to a department and speaking with someone directly.”

What’s your favorite part of your job?
“Working with my team members. We pull together, communicate, and help guests in so many ways. The camaraderie makes my job fulfilling. Another thing I specifically like about working at Eataly is our commitment to being an equal-opportunity employer. I’ve always tried to be an ally in that respect.”

What foods have you tried while working here?
“So many! I love our tiramisù. The great quality of coffee that we use in it makes it very good. The raw scallop appetizer at Il Pesce was one dish that surprised me – I wouldn’t have ordered it on my own, but it was delicious. I also really like the Amatriciana pasta at La Pizza & La Pasta. The sauce has a nice smokiness to it. And I’ve come to appreciate different types of prosciutto – my favorite is Toscano.”

What advice do you have for a fellow Eatalian?
“There’s a lot to learn at Eataly, so lean on your team members while you’re getting up to speed. Focus on one thing at a time, and don’t get overwhelmed by the big picture. Before you know it, you’ll get the hang of things.”

How did your interest in food begin?
“It’s probably a bit genetic – my dad was a food chemist for over 30 years. He served on the tasting panel at his company, and his claim to fame was developing Dream Whip in the late ’50s, a powdered version of Cool Whip to use in cakes and pies. I think I inherited his appreciation for food and flavor.”

Who inspires you?
“I admire people who use their skills to help others. Someone like Paul Robeson -he had artistic talent and athleticism, and he used his influence to make a difference in others’ lives. That’s something I respect.”

Outside of Eataly, what do you enjoy doing?
“I’m into home audio and have some invention ideas that I might try to patent one day. I also enjoy working on creative projects from time to time.”