Our Team

Jay Valley

Growing up in an Italian home in Clinton, Massachusetts, Jay Valley knew by the time he was 16 that he wanted to be a chef. At a young age Valley volunteered his time working in the kitchen at a nearby hospital, which is where he ultimately found his affection for culinary arts.

After graduating from the Worcester, Massachusetts Culinary Institute, Valley took his first position with the Crescent Court Hotel as it opened its doors in Dallas, Texas. In 1991, Valley joined the staff at The Mansion on Turtle Creek as the Catering Chef where he had the opportunity to collaborate with world-famous chefs such as Dean Fearing, Julia Child, Charlie Palmer and Wolfgang puck, among others.

Following a few culinary positions at various restaurants across the nation, Valley joined the eatZi’s Market and Bakery team in 1998 as Executive Chef, bringing his unparalleled culinary experience with him. In 2001, Valley was promoted to Corporate Executive Chef for eatZi’s, in charge of all things culinary. As the culinary officer, Valley is responsible for the food culture and culinary operations.

Jay Valley lives with his wife and their son in Dallas, Texas. He enjoys spending time with his family.

Adam Romo, Jr.

Adam joined eatZi's as its CEO in May 2011, to lead the company’s strategic expansion efforts. He previously served as the Company’s CFO from 1996 to 1999. A University of Texas at Austin alumnus, he began his career with KPMG, ultimately specializing in their Retail Practice Group. Adam then spent nine years with Brinker International (Chilis Grill and Bar, Maggiano’s) in a series of financial positions, ultimately as the CFO of eatZi’s Market & Bakery.

As a seasoned financial executive, Adam’s diverse career includes leadership roles with both multi-billion and emerging growth companies. In addition to his extensive experience with restaurant and retail companies, his broad based background includes technology, e-commerce, and the international logistics industries. He has worked for companies based in California, New York, and traveled extensively to work with clients in Europe, South America, and Asia.

Elis Droubi

Elis Droubi grew up in Houston, Texas and has been in the food industry for over 20 years. After studying at the University of Texas at Austin, Droubi worked for his family’s business, which prepared him for his notable career with eatZi’s Market and Bakery.

Droubi gained an immense passion for culinary arts at a young age due to his entire family’s involement in the food industry. Droubi’s Bakery and Deli, a family owned import bakery and market specializing in deli sandwiches, hot food and fresh pastries, is where Droubi started his culinary career.

Droubi is General Manager of eatZi’s and has worked for the company for 14 years. Droubi traveled the country with the opening team in 1998. During his travels with the eatZi’s team, Droubi learned invaluable lessons and still utilizes his knowledge from the training on a daily basis. 

Eli Droubi resides in Dallas, Texas with his wife and their daughter. He enjoys playing with his dog, golfing and cooking.

Barry Partos

Barry Partos grew up in Queens, New York and has led a successful culinary arts career, though he originally studied graphic design at the Pratt Institute of Design and Technology. Partos moved to Dallas, Texas in 1980 to pursue a career in graphic design. As an Italian, Partos continually found himself in the kitchen, like most Italians do, and decided cooking was what he wanted to do for a living.

His culinary career started at the young age of 14 when Partos washed dishes at an upscale Manhattan restaurant. Partos believes in good, quality food and service, and is enthusiastic about working in a fun atmosphere. He takes pride in making his staff and patrons happy.

Partos is General Manager of eatZi’s Market and Bakery and has worked for the company for 15 years.

Barry Partos resides in Dallas, Texas with his wife. He enjoys fishing and spending time with his wife. Partos and his wife are avid dog rescuers and enjoy playing with their two rescue pit bull dogs.

J.C.

Jean-Christophe Blanc is from Bourg en Bresse, France and has been an avid baker for 25 years. Blanc began his baking career after studying for three years at the CECOF School in France. Blanc eventually left France and moved to Atlanta, Georgia, where he worked at a local bakery. Soon after, Blanc moved to Dallas, Texas and began working at eatZi’s Market and Bakery as Head Chef.

Blanc has spent three years with the company, although not continuously, and believes in producing the highest quality possible.

Jean-Christophe Blanc resides in Dallas, Texas with his wife and two children. He enjoys spending time with his family and riding his motorcycle.

Janet Monroe

Janet Monroe is from San Antonio, Texas, but has traveled the world and lived in several foreign cities such as Germany and England. Monroe credits her broad range of culinary knowledge to her traveling and even ran a cooking school in Japan.

Monroe studied culinary arts at Le Cordon Bleu in Dallas, Texas and has been Pastry Chef at eatZi’s Market and Bakery for a year.

Janet Monroe resides in Dallas, Texas with her husband and two children. She enjoys cooking pizza in her outdoor pizza oven and trying new recipes.

Fiona

Fiona Dunleavy daughter of Executive Chef Jim Dunleavy, grew up in the kitchen spending time with her father. While she enjoys cooking and baking, Dunleavy has developed a strong passion for photography and intends on attending college to earn a degree in photo journalism.

Dunleavy is a nationally ranked athlete and has qualified for both the Junior Olympics and US Track and Field Youth Nationals. She was recently named a US Track and Field Elite Youth Athlete.

Fiona Dunleavy resides in Dallas, Texas with her parents.