Thaddeus S.

Growing up in Tampa, Florida, Thaddeus was exposed to a variety of ethnic cuisines and gained valuable kitchen knowledge from his father. He is a student at the University of Texas at Arlington, where he has taken on leadership roles and is currently pursuing a degree in management.

In 2023, Thaddeus earned the opportunity to work at the seafood counter at Eataly Dallas. Over time, he gained experience across multiple stations in the store. His versatility and work ethic allowed him to soon become a Prep Cook for Scuola. Thaddeus’ outgoing personality and genuine passion for food and wine help him create engaging and memorable experiences for guests. In 2025, he was promoted to Lead Line Cook.

As a leader in the kitchen, Thaddeus stands out for his creativity and can-do attitude, which make him a go-to resource and a joy to work alongside. He is always learning something new, embracing challenges and every opportunity to learn.

What is your favorite memory from your time at Eataly so far?
“All You Can Eataly events are so much fun because you can really get to know your team members and enjoy a more relaxed environment. The prep is always high maintenance and stressful, but once the event starts, you begin connecting with your team members.”

Who inspires you?
“A lot of people have inspired me, but especially my dad. He’s had a million different walks of life. He’s a nurse now but was a chef at one point and worked in sales at another. All of the chefs who have been here at Eataly for a longer time also inspire me. They have the comprehensive knowledge I hope to gain and experience that I don’t have yet, so I always try to speak with them, learn about their journeys, and draw inspiration from them.”

What is your advice for a fellow Eatalian?
“Try to learn as much as you can. Our pillars are Eat, Shop, Learn. You can go to any department and ask them to teach you, and no one will withhold information from you. If you put in the effort to ground your experience and show that you have the knowledge, you will be in a much better position to grow.”

What do you enjoy doing outside of Eataly?
“I’m the current president of my fraternity. Most of what I do is risk management, but I also teach my friends simple pasta recipes. I make sure we are a cohesive group and that everyone gets along. It’s a great experience, and I enjoy it. I also like hiking, fishing, playing instruments and going on road trips.”

What’s your favorite class to teach?
“Carbonara because of the dish’s history, and the preparation is very simple. I also like teaching how to make Amatriciana, which is a Roman-style tomato sauce I didn’t know about before I started working at Eataly, and I think it’s one of the best.”