Olivia G.

Line Cook

Eataly Boston
Olivia G.

Year Joined the Eataly Team: 2021
Eataly Favorite: Cornetti

Olivia grew up in Rhode Island and moved to Massachusetts when she was 10 years old. She attended culinary school at Johnson & Wales University and gained practical experience working as a Prep Cook and Line Cook in various restaurants.

In 2021, Olivia joined the team at Eataly Boston as a Line Cook in our Piazza, initially at the Crudo seafood station. She worked hard and soon built up her skills in this area, becoming the fastest oyster-shucker on the team (one oyster per minute!). Olivia then moved on to spend time in all our restaurant kitchens on the downstairs level of our Boston location.

Currently, you can find Olivia in the kitchen at Terra, our rooftop restaurant. She has willingly taken on the responsibility of expediting service there, meaning that she is responsible for the plating, or checking the plating, of each dish before it goes out to our guests. This is one of the most challenging positions in any of our restaurants, and Olivia has been dedicated and graceful in her learning process. She not only runs an exceptionally smooth service, but she does it joyfully, bringing out the best in the team. Thoughtful, dedicated, and funny, Olivia is beloved across Eataly Boston, and her contributions are invaluable.

What do you enjoy about working at Eataly?
“I really enjoy making sure service goes smoothly! I love working though busy moments, such as the Boston Marathon. Although these moments are crazy and stressful, they are also fun. When the rush is over, it feels so good. Our team feels happy and proud.”

How would you describe your team?
“My immediate team is very close. I try to check in on everybody, and it feels like we can almost read each others’ minds a little bit. Then, with the other departments, we really do all work together. For instance, if I run out of mozzarella, I go downstairs and talk to the cheese counter. There are so many different departments at Eataly, and we all collaborate.”

How did your passion for food begin?
“Since I was little, I always wanted to be a cook. My dad had a catering company, and I think his passion for food rubbed off on me a lot. We’d always cook together, and we would prepare all the food for family parties for like 50 people.”

What inspires you?
“Coming here every day and seeing all the different things we do is very inspiring to me. For example, when our menu changes for the season, I’m like, ‘Oh, now we’re using fennel!’ So I’ll buy fennel to cook something at home. It always sparks my creativity.”

Outside of Eataly, what do you like to do?
“I just got back into reading. I also enjoy going to the movies and cooking at home.”

What advice do you have for a fellow Eatalian team member?
“There is so much to learn here. Talk to everyone, and make the most of it.”

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