“Make sure you spin it and keep it fluffy.”

Paul Leone might not have invented the omelet, but he certainly has mastered the art of making a good one. Ask the Loomis Chaffee students, faculty, and staff who line up in the morning waiting for him to do his magic.

As bookstore manager Raina Cox says, “He’s the star of breakfast.” So much so that there was a T-shirt made last year in honor of Paul.

“I always thought he looked a little bit roguish and rakish back there, wielding his spatula,” Raina says. “I saw a photo of a pirate that sort of looked like Paul and said let’s make a T-shirt out of that because he is beloved.” They sold well, and Raina says more will be out for the holidays.

We recently sat down with Paul, who has worked in the dining hall for about three years. 

Job: Works from 6 a.m. to 2 p.m. Monday through Friday. He is up at 4 a.m. When he arrives, he sets up his omelet area and cranks them out from 7:15 to 8:45 a.m. When he is done, he does his omelet prep for the next day and helps with lunch prep.

Background: Lives in Suffield, Conn. He grew up in East Hartford, where his father owned a pharmacy on Burnside Avenue. The place had a small breakfast/lunch counter, so Paul got his start early, helping with coffee and sandwiches. Paul went to college at Johnson & Wales in Rhode Island, where he received an associate degree in culinary arts. He has worked at various places, for a time owning an Italian restaurant.

All about the omelet: It is said that the omelet originated in ancient Persia, and that the French are credited with the rolling and folding of the eggs to create what we know today as a special breakfast item. Paul says he makes about 70 a day. He always offers standard items, such as cheese, spinach, peppers, onion, mushrooms, tomatoes, bacon, sausage, and ham. He says he likes to offer special omelets two to three times a week, and of those, the barbeque chicken or barbeque pork generally rise to the top. He says the kids are “very appreciative. They’re always saying thank you.”

What’s the secret to a good omelet? “Make sure you spin it and keep it fluffy.”

And the secret to making 70 a day? “I’m easy-going, like to go with the flow.” He has to. He is generally working four omelets at a time, and “the most I’ve had down (plated) are six, so that’s 10 omelets.” He has to remember a lot of orders. But he has his regulars, too, so no words need to be exchanged. Different day, same omelet.

Do you make yourself an omelet? “Occasionally. Not too often.”

His favorite omelet: “A meat omelet. Sausage or bacon or a little steak if I have it.” His favorite food: Italian. He’s known to make a mean chicken francaise or chicken marsala.

What do you do in your spare time? He does sound and lighting for local musicians and bands. “I started in high school with community theater and stage management and lighting and slowly got into the band business.” Summer weeks can be busy. “I do a lot of music festivals and help as a roadie, load in and out, so I get a free festival out of it.” His favorite music is classic rock.

If you could have dinner with anyone in the world, past or present, who would it be? “My father. I’m very much like him. Meat and potatoes, and that’s what we both love.” His father died five years ago.

If you could live in the past or the future, which one and why? “The past — ‘60s, ‘70s, Woodstock vibe.”