“When you love your job, the hard work is easy.”

Chef Maietta has always loved to cook in the kitchen, a talent which he inherited from his family, who already had success in the restaurant business. While Chef Maietta initially went to college for business, he decided after the birth of his daughter Olivia to pursue what he was naturally gifted at. He knew the work would be hard, especially as a single parent, but providing for his “North Star” was all the motivation he needed.

With determination and passion, he enrolled at the Institute of Culinary Education in New York City. After Chef Maietta graduated with a degree in culinary arts he was lucky enough to meet his mentor, Chef Luis Bollo of Ibiza Restaurant and Meigas Restaurant. He credits Chef Bollo's guidance and advice as the foundation of his success. 

Chef Maietta has worked in many fine restaurants and corporation dining, including, A16 - San Francisco, Rockridge and Boonville (Pop-up), Aziza, Coqueta San Francisco and Napa Valley, Blue Hills at Stone Barns, Salinas, Meigas, Ibiza, Soho House New York and Bon Appetit Management. He has also made several media appearances, including Michael Colameco’s “Real Food”, ABC News Connecticut, and News 12 Connecticut. Chef Maietta held a spot in the San Francisco Chronicle’s Top 100 Restaurants Bay Area list from 2014 to 2018, as well as the coveted California Michelin Bib Gourmand list from 2014-2020.

Recently, Chef Maietta has been mastering the art of Neapolitan pizza and pizza a taglio.    

In his free time, Chef Maietta loves to cook with his wife, Molly, urban garden, paint, Brazilian Jiu Jitsu, volunteer with the Wellness in the Schools program, volunteer cooking with The City Eats to make sure people in need are being fed, spend time with his family, travel, and foraging for mushrooms.