Boston
Chicago
Las Vegas
Los Angeles
New York
Short Hills, NJ
Silicon Valley
Texas
Toronto
Florida
King of Prussia, PA
Originally from the Philippines, Jodi has always been fascinated by the science of cooking. After attending culinary school, she joined Eataly Boston in 2018 as a member of our Fresh Pasta Team.
Jodi’s first goal at Eataly was to “learn everything there is to know about fresh pasta.” She embraced her role as a Fresh Pasta Artisan with enthusiasm, quickly becoming an expert in the department and earning multiple promotions. Eager to continue growing, Jodi became curious about Eataly’s other Fresh departments and transferred to the Salumi & Formaggi counter, where she built her expertise in cheeses and cured meats. Within months, she was promoted to a Lead position.
Over the years, Jodi has broadened her product knowledge, developed a deep understanding of Eataly operations, and refined her leadership skills. Today, she is an invaluable member of the Boston team, consistently elevating both the team member and guest experience through her expertise, dedication, and commitment to excellence. Her journey is a testament to the power of curiosity, continuous learning, and growth at Eataly.
How did your interest in food begin?
“My interest in food began with my family. My dad’s side of the family cooks a lot, especially for holidays. I always loved to help my dad in the kitchen, tasting the food as he cooked it. I loved it so much that I decided to attend a four-year culinary program, where I really got to explore what the industry is about.”
What is your favorite memory from your time at Eataly so far?
“The busy moments, like the holiday season, when Eataly is packed with so many customers who want to make something great for their families. These busy moments are when my team communicates best. We are challenged to work together, and there is a special closeness between us.”
What have you learned about Italian cuisine while working at Eataly?
“People think Italian cuisine is a lot more complicated than it actually is. It comes down to simplicity. Italian cooking is about using basic ingredients, but the best ones you can get.”
