Chef • Culinary Consultant • Culinary Strategist

Bronx-born and Michelin-recognized, Dominick Maietta is a Culinary Director and chef with over two decades of experience building food programs that blend tradition, innovation, and operational excellence.

He began his career at 22 as a busboy at Frankie & Johnny’s Pine Tavern before training at the Institute of Culinary Education. His foundation was shaped under Chef Luis Bollo at Ibiza Restaurant—named the #1 Spanish restaurant in the U.S. by Wine Spectator—followed by leadership roles at Meigas, a stage at Blue Hill at Stone Barns, and pastry work at Valbella in Manhattan.

He played a key role at Salinas NYC, honored as Esquire’s Best New Restaurant and awarded 2 stars by The New York Times, and later led kitchens at Café Noir and Soho House NYC during major growth.

On the West Coast, he helped develop the acclaimed tapas program at Coqueta (Michelin Bib Gourmand, SF Chronicle Top 100), and brought his love of regional Italian cooking to A16 in San Francisco, Rockridge, and Boonville, where he refined his approach to Neapolitan-style pizza. As Chef de Cuisine at Aziza, he guided the relaunch of the Michelin-starred restaurant, blending Moroccan tradition with California sensibility.

Today, Dominick serves as Culinary Director for Bon Appétit Management Company, overseeing multi-station food operations for a global transportation tech campus in the Bay Area. He leads concept development, inclusive menu strategy, mentorship, and operational systems at scale. He also sits on the Regional Safety Board of Directors, helping shape sanitation protocols and team safety culture company-wide.

Through his consultancy, Maietta Culinary, he partners with restaurants and foodservice brands to launch, scale, or transform culinary programs with clarity and purpose.

Dominick is also a husband, father, gardener, and lifelong student of his craft. At home, he enjoys working on food projects with his wife, Molly, and sharing his love of cooking with their children. Luca, age 3, already makes cheesy omelets from their pretend kitchen, while Olivia, 24, has launched her own food brand, The Homemade Market.