Chef Felix Maietta

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!”