Patricia A.

Originally from Chile, Patricia’s journey with food began early in life. Passionate about pastry, she studied gastronomy and later traveled to Ireland to improve her English. Along the way, she built up professional experience working in bakeries, cafés, and restaurants—both before and after moving to the United States. In 2023, Patricia joined Eataly NYC Flatiron as a Quick Service Sales Associate.

Her attention to detail, dependability, and graceful guest service quickly stood out, earning her a promotion to Specialist. In her current role, Patricia excels across various stations, drawing on her background as a chef to bring deep knowledge of products—especially pastry—to the team. Whether crafting drinks as a Barista or handling last-minute guest requests, she consistently brings dedication, positivity, and professionalism to the table.

With the opening of Eataly Caffe’ Rockefeller Center in 2025, Patricia joined the team as a Caffe’ Lead. Her years as a versatile and accomplished QSR Specialist mean that she will continue to thrive in her exciting new role.

How would you describe your role at Eataly?
“I make sure everything runs smoothly in my area, from preparing drinks to assisting guests. It’s a dynamic job, and I enjoy the challenge of keeping up with the pace while maintaining high standards. Guest interactions are a big part of my role, and I always aim to handle requests with care.”

What’s your favorite part of your job?
“I love the team environment. We support each other and keep things running efficiently. I also appreciate Eataly’s commitment to quality—it motivates me to do my best every day.”

What advice do you have for a fellow Eatalian?
“Be open to learning! Eataly has so much to offer. Take time to absorb new skills because this knowledge will help you grow. Also, stay calm under pressure—it makes all the difference in a fast-paced environment.”

How did your passion for food and pastry begin?
“I’ve loved baking since I was young. I used to watch cooking shows all the time, and when I was a teenager, I started making Chilean-style desserts and birthday cakes. I was always good at following recipes, and that passion led me to study gastronomy.”

Who inspires you?
“My sister has always been my biggest supporter. She encouraged me to take risks, like traveling to Ireland to learn English and later moving to the U.S. to pursue new opportunities. Her belief in me has pushed me forward.”

Outside of Eataly, what do you enjoy doing?
“I still love baking, and I’m always watching cooking videos—especially Asian cuisine, which fascinates me. It’s something I enjoy both as a hobby and as a way to keep learning new techniques.”