Felix Maietta C.E.C.
Technical Expert, Mentor to Chefs, Sodexo Conferencing
Felix Maietta, C.E.C., Felix is an award-winning Chef with over twenty-five years of experience in all facets of the foodservice industry. He completed a six thousand hour apprenticeship under Executive Chef Klaus Biber at the Sheraton Valley Forge Hotel and Convention Center and earned his professional certification as Certified Executive Chef from The American Culinary Federation. Chef Maietta also holds a Culinary Arts Degree from Buck’s County Community College.
As a dedicated, results-focused hospitality executive with a contagious passion for excellence, he has a history of success leading major turnarounds by inspiring food and beverage teams to exceed expectations.
He takes pride in leading major transformations in performance across key factors: revenue growth, cost control, food quality, and customer satisfaction. Chef Felix has built multiple successful restaurant and catering operations from the ground up by recruiting and training world-class teams.
His many accomplishments include owning and operating the iconic Down Town Club Catering and Conference Center in Philadelphia with his wife and business partner Theresa Fera. Before joining Sodexo Conference Centers Felix was Vice President of Operations at Viva Restaurants and Catering Group in Wyomissing, Pennsylvania. Chef Felix has foundational experience in operations management and leadership including a role as Food and Beverage Manager with Blue Bell Country Club, early roles with Spring Mill Country Club and The Sheraton Valley Forge Hotel.
In his current position with Sodexo, Felix leads a multi-million dollar culinary operation at The Chase Center on the Riverfront in Wilmington Delaware. As a technical expert and mentor for chefs, Felix delivers operational support to Chefs and Sodexo Conference Centers nationwide as a recognized expert in food and beverage operations. Felix has also completed the Beyond Celiac GREAT Kitchens gluten-free training course and he is well versed in the areas of special dietary needs in conferencing.
As an adjunct professor of Culinary Arts, Felix has taught Food Service Purchasing and Menu Planning and Design. He has also served as Chairman of Culinary Education for Marriott Corporation’s Chefs Guild. Felix is a team builder with the ability to teach, motivate and inspire others.
In conjunction with his culinary experience, Felix is knowledgeable in all aspects of operations, both front and back of the House. His specific areas of exp...?