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Meet Frankie Nunez

Meet Frankie Nunez

Eataly Magazine is pleased to introduce you to Frankie Nunez, Eataly NYC Flatiron's wine store expert.

At Eataly, we are proud to work with so many different talented and passionate team members. We want you to get to know the people behind the food and wine we offer, so we are presenting them via our interview series, “Faces of Eataly."

What is your role at Eataly?

I’m a sales associate. I sell and stock for the wine store specifically.

How did you start working at Eataly?

I’ve been at Eataly for six years. I started out working at Caffè Vergnano and the pastry counter, and then at the gelato counter. At the time, the wine store was closed but then it reopened and I inquired about transferring over there.

What is it about wine that interests you the most?

It’s something you can learn about and become more knowledgeable in. There is so much room to grow and learn about – especially when it comes to Italian wine since there are so many grape varieties and wine types.

What’s the most fascinating thing you’ve learned in your job so far?

For me, it’s the different methods you can use to produce and age wine. There are some wineries that put wine underground into the dirt and some that even use terracotta pots! There is so much going on. You think it’s just wine aged in a barrel that then gets shipped overseas but there is so much more than that.

So, what are some common questions guests ask you at the wine shop?

A lot more people are looking for natural wines and organic styles from small-scale producers. Sometimes people don’t really know how to describe what they like, so they use these off-the-wall descriptors. Like, someone asked if we have a wine that’s “chewy” once, and you have to interpret what that might mean. Maybe they want something really funky and dirty, or maybe they want something fruity and light. Also, people are always shocked that we have two floors of only Italian wine!

It’s almost Valentine’s Day. What would you say are your top picks for this occasion?

Definitely sparkling – a rosé Franciacorta could be cool. Maybe an Amarone, especially since the word is kind of like amore, or love.

Fun Photo

What are your favorite things about Eataly?

I enjoy knowing what I’m doing, and I really like the current staff I’m working with right now. I also enjoy the people that I meet while working here, both the locals and tourists. There’s one guy who comes in the store every Saturday when we’re slow and we talk about wine. Then there’s a couple who comes in every week. They always encourage me to go to Italy, which is where I’m going next week. I’m going to Naples and I have a couple of vineyard tours set up through wine vendors that we sell.

Wow! How did you get that gig?

I spoke to some of the reps that sell wine to us and they coordinated it for me.

What advice do you have for new employees at Eataly?

Try to keep an open mind, embrace everything around you, and learn at your own pace. Everything at Eataly has a story behind it and just walking around the main market can be a learning experience.

What’s your favorite Italian food and wine?

I just had fritto misto at Il Pesce and it was AWESOME. Right now, I’m drinking a lot of white wines from Campania, like Fiano. The combination of the kind of wine with fried seafood is just perfect.

Piacere, Frankie! Nice to meet you!

Frankie Nunez - Eataly Vino

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