Liam R.

Liam is from Dallas, Texas. After graduating from the University of North Texas, he worked in finance before moving to Hawaii. There, Liam held a position as a farm manager growing produce along with a part-time job as a cook. His time in Hawaii inspired him to pursue a culinary career.

In 2022, Liam joined the team at Eataly Dallas as a Line Cook, where he earned a reputation as both an excellent cook and mentor. His product knowledge and exemplary interpersonal skills ultimately led him to the role of Scuola Chef instructor.

From designing menus to creating original lessons plans, Liam is always bringing new ideas to the table in an effort to make the classes he teaches more interesting. He never stops learning and growing. Generously sharing his talents and knowledge with all he meets, Liam is a true Eatalian.

Why did you join Eataly?
“Food and culture go hand in hand and it’s important to learn about the experiences we offer through our food. The whole reason I joined Eataly was because we produce so many things that I can learn so much about and so much through.”

Describe your role at Eataly in your own words.
“I’m in charge of managing and teaching the classes at Eataly Scuola, which include a three-course experience on salumi and formaggi boards and pasta-making. In a pasta-making class, I’ll show my guests how to cook the pasta they made in class at home and then serve them dinner based on what the lesson reviews. Then, I’ll demonstrate how to make sauce and even a dessert. I organize a lot of our larger events, too, like when we do off-site catering at the US Open or the World Pickleball Tournament.”

What is your favorite part of your role at Eataly?
“My favorite part is interacting with guests and seeing how much they enjoy our pasta. I love being able to teach them so they can then go and share their learnings and food with family and friends. Pasta-making for me is about fostering community, and that’s what our classes are like. Everyone comes together to enjoy an experience with the people they came with, and I love it.”

What is your favorite memory from your time at Eataly so far?
“At our last All You Can Eataly event, we were serving risotto al tartufo out of a Parmigiano Reggiano wheel, and I was in the middle of the dance floor working the wheel while dancing to the beat of all the music we had on. It was great!”

What do you enjoy doing outside of Eataly?
“I love playing sand volleyball and watching anime. I’m also a big hiker – I do five miles every day – it’s all about discipline. When I can, I travel too. One of my biggest passions is learning about different cultures.”