Thomas A.

Originally from New York, Thomas grew up in a family with Italian American and Brazilian heritage where food was a central part of life. Initially aiming to pursue saxophone jazz performance as a profession, Thomas studied at the New England Conservatory of Music. After university, he worked in a hospital as a Financial Coordinator for a non-profit hemophilia treatment center.

Thomas ultimately found his way to the kitchen, seeking a career change to both satisfy his soul and financial needs. In 2021, he joined the team at Eataly Boston as a Line Cook at TERRA. Working on the grill, Thomas routinely went above and beyond, ensuring he and his team prepared every dish to perfection, even during the busiest shifts.

In 2025, Thomas transitioned to the role of Scuola Sous Chef, the perfect position for him to share his culinary expertise and passion. As he has done since his start at Eataly, Chef Thomas continues to make the most of every opportunity to learn and grow. For instance, on a recent trip to Sicily, he immersed himself in local culinary traditions and brought back knowledge to enhance Eataly’s offerings. Enriching the Eataly experience for all, we are fortunate to have Chef Thomas on our team.

Where did your love for food begin?
“With my family – my grandmothers in particular who both had reputations for being really good cooks. I realize now just how special this was.

My Brazilian grandmother would make legendary Bastille, Vitaminas smoothies, duck stew, Befino steak. She was so talented, and I have fond memories of visiting Brazil when I was young.

My paternal grandmother was Italian American, from New York. I used to love going to Arthur Avenue for the best sausages, mozzarella, and breadsticks for family gatherings. She kept a garden and would make the most beautiful pesto. Practically every time I crack some basil over tomato sauce, I am reminded of her. Now, as a chef, it’s so interesting to read about many things my grandmother did, such as flavoring soup broth with pecorino cheese, in cookbooks and history books.”

How did you get into the culinary industry?
“When I was really young, I wanted to be a scientist. As teenager, I wanted to be a musician. Let’s say the financial component of being a musician didn’t align entirely with the aesthetic. When I came to interview as a cook at Eataly, I had limited professional experience, but I think the Executive Chef saw something in me. She put me directly on the grill, which is where I stayed, and I loved it. Now as a chef, I’ve found the perfect balance of stability and steadiness in terms of income and benefits while still doing something active, creative, artful, and beautiful. I get to do my job with love and finesse.”

What is your favorite memory of your time at Eataly so far?
“The night Andrea Boccelli came to the restaurant! The Executive Chef said to me, ‘Tom, I need you to cook the most beautiful fish you’ve ever cooked in your life.’ It so happened the fish we were serving that night was fluke, which is very challenging to grill because of its delicate skin. But lo and behold, I focus and, in fact, it was the most beautiful fish I’ve ever cooked in my life. The feedback was very positive, and it made me feel like I was in a special place doing something meaningful.”

What is your favorite part of your job?
“The most exciting part of my job is teaching, which is always an adventure. Every class has its own texture of personalities, and I have to be attentive. Although it’s not exactly like being a chef in a restaurant, it’s similar. I need to be able to see many things at once and be able to tend to whatever needs attention. I love that.”

As a chef, what is your favorite food at Eataly?
“I’d say our dry-aged steak over wood fire. There are few foods ever that could top it for its simplicity and deliciousness. In prehistory we didn’t have refrigeration, and we only cooked with fire. So, it’s something that both connects me to my deep ancestry as well as makes me incredibly happy to eat.”

Who inspires you?
“First off, I want to give credit and gratitude to my teammates on the line at TERRA who showed me how to work hard and be clean. Any immigrant mother working hard in the kitchen inspires me. Secondly, anyone who can make a beautiful plate of food and teach me something inspires me. We have such talented chefs here. Finally, I am inspired by the musician John Coltrane – by his spiritual approach to art, music, and life. I aspire to be like him.”