Maried A.

Pastry Sous Chef Manager

Eataly Downtown
Maried A.

Year Joined the Eataly Team: 2021
Eataly Favorite: Pasta carbonara

Maried was born and raised in Puerto Rico. There, her interest in food blossomed as she helped at her family’s restaurant, often making desserts together with her grandmother. In school, Maried chose to study Marketing and Advertising. Upon moving to New York City, she worked at a car dealership for a few years. She then decided it was time to follow her dream of attending culinary school.

While in culinary school, Maried joined the team at Eataly Downtown in 2021 as a Pastry Cook. From the start, she was on a mission to learn and grow as much as she could. Exponentially increasing her knowledge of Italian pastry-making techniques, she gained confidence and naturally began teaching and guiding her team members, ensuring the department always met Eataly’s standards. Within a year, she was promoted to Lead and then to Sous Chef. Currently, she holds the role of Sous Chef Manager.

Leading by example, Maried embraces new challenges with excitement and determination. When Eataly SoHo opened in 2023, she successfully partnered with her teammates to manage the increase in production to support this new store. Thanks to her efforts, hundreds of people enjoy our delicious Eatalian treats daily.

What is your favorite memory of your time at Eataly so far?
“In 2022, I was given the opportunity to create a brand new dessert for Mother’s Day. I made an Orange Cream Tart, and I will never forget how proud I felt for having something that was my creation from top to bottom. It is one of my many accomplishments and my favorite happy memory so far.”

In your own words, what does a Pastry Sous Chef Manager do?
“Make a lot of cornetti … haha! To give a brief summary, though, I oversee the production of everything pastry-related for both Eataly Downtown and Eataly SoHo. I take care of inventory, ordering, and day-to-day production. For the last few months, my focus has been full responsibility of the execution of all the pastries for our coffee bar’.”

What is a typical day like in your position?
“On a normal day, I begin with a walkaround of the store – the Pronto Case, Panini, La Pasticceria, and our coffee bar. I look at our product, making sure it is all up to our standards. Then, I head to the kitchen to ensure the team has everything they need to start production. I assign projects and sometimes modify the production schedule. Right after that, I jump straight into the action which 80% consists of me working with some kind of dough. The rest of the day varies depending on our production list and happenings in the store.”

What have you learned while working at Eataly?
“Time management! It’s very important to be able to productively manage my time to get everything done and still have time to support the team.”

What advice do you have for a fellow Eatalian team member?
“Patience. Eataly is a very big company. From experience, it doesn’t matter where you start. There is room and opportunity for growth within the company if you are patient.”

As a kid, what did you want to be when you grew up?
“I wanted to be a hair stylist. My grandparents were owners of a beauty supply, and I also grew up in the beauty industry.”

Who inspires you?
“My grandmother is my biggest inspiration. If it wasn’t for her, I would have never followed my dream. She went to culinary school at 65 years old. Also, my wife is an inspiration to me. She is an example of perseverance and following your dreams.”

Outside of Eataly, what do you like to do?
“I love being home and enjoying my home. I also enjoy trying new places to eat and working out.”

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