Chef Felix Maietta is a sauce guy. He understands that perfectly building and balancing layers of flavor in a sauce can make-- or break-- a dish. As a long-time catering and convention chef, dinner service often meant plated meals for up to two thousand diners. Never a chef to shy away from a challenge, Chef Felix would whip up his red wine demi-glace from scratch in 20 gallon batches. He was able to achieve a smooth, glossy finish every time. “Attention to detail is everything,” he says. Being a sauce perfectionist is one of the things that sold him on MINOR’S® Classical Reductions: the ability to deliver rich, consistent flavor and finish to his sauces. “It allows me to deliver a fine dining experience on every plate, every time.”
Chef Felix is also a soup guy, with a repertoire ranging from the traditional to one-of-a-kind creations. He recalls a Valentine’s menu he put together with an unexpected star: “a white chocolate and parsnip bisque, garnished with edible gold dust. It was amazing!”
My mother’s Sunday gravy and meatballs
Minor’s® Classical Reductions are a blank canvas for whatever you’re cooking. And I always have Minor’s® Herb de Provence and Roasted Garlic Flavor Concentrates on hand.
PA, NJ, DE, OH, MI
Buck’s County Community College, Newton, PA – AOS, Culinary Arts
Sheraton Valley Forge Hotel & Conference Center, King of Prussia, PA – 6,000-hour apprenticeship program
American Culinary Federation (ACF) certified Executive Chef
Pennsylvania Restauranteur of the Year – PA Restaurant & Lodging Association
Best Place to Have a Wedding in the Delaware Valley – the Knot magazine
Best City Wedding Venue on the East Coast, 2012
Best Caterer, Best of Berks County 2014, 2015
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