STAFF PICKS: Maggie Walsh

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Interview by Jillian Marks

Maggie Walsh has been the assistant general manager at Trade for the past 2 years. After graduating college and moving to Boston, she began worked as a server in Harvard Square where she was introduced to Jody Adams and eventually Trade.

How long have you been working in the restaurant industry?
I began working at Trade about 2 ½ years ago and was a server for six months before I became a manager. Before that I was working as a server at a restaurant in Harvard Square called Upstairs on the Square until it closed. Prior to that I was in school at Loyola in Maryland. I was studying political science and writing so really nothing that had to do with hospitality but its always been something I’ve been interested in.

When did you decide you wanted to work in restaurants?
In high school I worked at this pizza place in my town with four of my closest friends. The owners gave me my first job when I was fifteen and it was very generous of them to trust me. I worked there throughout high school and absolutely loved it. When I went to college I mostly worked office jobs but I always really missed hospitality. When I graduated I remembered how much I loved that job and wanted to get back into it.

What led you to work at Trade?
Upstairs had afternoon tea which was insanely busy and we would always run out of teapots so I would have to run over to Rialto (Trade’s sister restaurant) which was also in Harvard Square and ask for extras. The people that I met there were so warm and lovely and Jody seemed like an incredible woman to work for.

What’s your favorite part about working at Trade?
I love that the owners are all so different themselves and they have so many different skills that they bring to the table. They’re always growing and pushing themselves and I think that’s really filtered down to the restaurant. Its made me want to be the best worker I can be and also help my staff improve as much as they can. When I see someone move up from being a food runner to a server and even further than that, it’s so gratifying. Being a part of that is really the best part of my job.

What was the most challenging part for you moving from a server to a manager?
I think it’s being able to pay attention to the details but not to get so caught up in them that it makes you lose sight of the big picture. Also with regards to delegation, it’s easy for me to just do things on my own sometimes but I know I have to ask for help or I’ll end up carrying fifty plates! Delegating has become so much easier though because Trade has always had a staff that is so eager to help.

What’s your favorite dish at Trade?
The lamb flatbread hands down. I just love the yogurt and lamb mergueze. If someone hands me that flatbread it will make my day!



Staff Picks – Eli Mateo
Interview by Jillian Marks

Eli Mateo has been working as a line cook at Trade for two and a half years.

How long have you been working in the restaurant business?
I’ve been working in restaurants for five years. I’ve spent the last two and a half years at Trade working in the kitchen and before that I was working at Stephanie’s in Boston.

How did you get involved in the food industry?
I have always liked food and cooking since I was little. I moved to Boston 11 years ago from Guatemala where I got my start with food. When I was younger my mother helped to teach me how to cook. Now in Boston, one of my favorite things to cook are burgers.

Since English is not your first language, do you find the language barrier to be challenging?
I learned to speak English in Guatemala but it was difficult when I first came to America. It’s gotten a lot easier though.

What’s your favorite dish at Trade?
My favorites are the burrata and the multgrain bowl with harissa chicken. They’re the best!

STAFF PICKS: Michael Connolly


Staff Picks: Michael Connolly
Interview by Jillian Marks

Michael Connolly, born and raised in South Boston, has been working as a server at Trade for a year and a half. After studying public relations at Iona College he moved back to Boston and began working in the restaurant industry.

How long have you been working in the food industry?
Six years. After college I found an opening at a restaurant in the Seaport and that’s where I got my foot in the door. I was able to do a little bit of everything and get a lot of experience. I’ve done it all and seen it all.

What led you to work at Trade?
I had been with the same company for four years and I was looking for more of a challenge, something with more growth potential. Going from working somewhere for four years where you know the ins and outs and quirks of the owners to a brand new environment is different but it certainly is fun. Change is scary but I’ve learned so much from being in this new place.

What’s your favorite thing to do in Boston?
I like to play the tourist. I can’t get enough of the duck tours! I love the history and keeping up with local politics. I also love trying different restaurants and wine. I usually go out to places to enhance my knowledge so I can bring it back to work.

Do you like to cook in your free time?
I love baking. I grew up with my mom making cookies from scratch and I’ve now gotten to the point where even she’ll be like “your cookies are much better than mine.” I also used to bake all through college. I liked designing the colors and creating cool themed cupcakes.

What do you like most about working at Trade?
I’ve become friends with the people that I work with and they’re there for me through the good and bad days. It definitely helps to like the people that you work with and in my experience that isn’t always the case at other places. Here there’s more of a sense that we have each other’s backs.

What’s your favorite dish at Trade?
My favorite dish is the chicken meatballs. The poutine is like a second new favorite. It’s just short rib and french fries. You can’t go wrong with any of those food groups!


This October Tripp & Leigh tied the knot at TRADE. It was a fun and festive evening, and we were thrilled to be a part of this special occasion. See a few photos from their nuptials and the celebration that followed.

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Photos courtesy of Joyelle West Photography