Before you even finish deciding what you want, there’s a good chance James Lago already knows. Not in a flashy, show-off way – just quietly, accurately, like it’s part of the job. Steak and chicken. No sauce. Extra noodles. After 20 years at the marketplace, Lago has seen it all, cooked it all, and remembered more orders than most people remember names. And if you’re a regular? He probably has yours memorized.
20 Years, Same Standard
Lago has been working in the marketplace as an exhibition cook, but his story here actually goes back even further. He first arrived in 1996, working at the Abbey. For those of you that don’t know, the Abbey was GU’s campus pub, which was the go-to spot before the Rathskellar days. He started working at the Abbey before eventually transitioning into his current role. Since then, he’s become something rare: a constant. Ask him how long he’s been here, and he’ll say it simply; “20 years”, like it’s no big deal. But in a place where people come and go, that kind of consistency carries weight. If you ask his coworkers to describe him in one word? Reliable.
Why People Keep Coming Back
There’s something interesting Lago admits, almost like he’s still trying to figure it out himself – people prefer when he makes their food. He’s trained others. He’s shown them exactly how he does it. Same ingredients, same steps. Still, people come back to him. “I don’t know why I’m the favorite,” he says. The answer is sitting right there: consistency, speed, and attention. He’s not just cooking – he’s paying attention. To orders, to people, to the rhythm of the line.
Still Learning
You’d think after 20 years, the job might feel repetitive. For Lago, it’s the opposite. “I learn something new every day.” That mindset shows up in how he talks about the marketplace – not just as a workplace, but as a place where cultures mix. He’s learned how to make pupusas from Latinx coworkers, picked up Italian cooking techniques from a colleague named Giovanni, and expanded far beyond what he originally knew. It’s not just one cuisine. It’s many, and he’s still adding that knowledge of different cuisines to his list.
Fast and Focused
At the noodle bar, the pace doesn’t slow down. Lago starts each shift prepping everything – chicken, steak, rice, ramen, udon, rice noodles – setting himself up for the rush that’s coming. By early afternoon, he’s often completed 20 to 24 orders before 1 PM. Efficient. Consistent. Done right. If he could add one thing to make the job easier? “Speed,” he says, laughing. Which is ironic, because he’s already moving faster than most.
Funny Moments at Work:
Not every moment is smooth. There was a time someone mishandled a whipped cream canister – releasing the CO₂ before locking it properly. The result? An explosion that sent whipped cream everywhere. Total chaos. Now? Moments like that are just one of those stories that get better with time. There’s also the smaller moments – like listening to students’ conversations while he works. It’s something he genuinely enjoys, quietly observing the world moving around him.
Personal Life
Outside of work, Lago keeps things simple: reading, lifting weights, and spending time with his daughter. She’s 19 now, and a sophomore at Mount Holyoke College, about 6–8 hours away. Even with the distance, they stay connected through weekly Sunday video calls. When asked who’s had the biggest influence on his life, he doesn’t hesitate. “My mom.”
Quick Facts
- Favorite movie: John Wick
- Favorite place: New York City
- Go-to drink: Vitamin water
- Food he could eat forever: Chinese food
- Early bird or night owl: Early bird
Why He Matters
Lago isn’t loud about what he does. He’s not trying to stand out, but over time, he has. Through consistency. Through skill. Through showing up every day and doing the job well – whether it’s someone’s first visit or their hundredth. Maybe that’s why people keep coming back to his line. In a place that’s always changing, James Lago is one of the few things you can count on. And yes – he probably already knows your order.