Philip DeMaiolo CEC, AAC

Philip DeMaiolo is the Corporate Chef for Sodexo at Health and Hospitals in NYC. Chef DeMaiolo is a hospitality consultant and former Executive Chef at New York City’s Chelsea Piers/Abigail Kirsch, overseeing all three of its venues – Pier Sixty, the Lighthouse and Current. Philip has over 25 years of experience in the culinary industry. His career has seen him excel in many capacities including, Saucier at The Plaza; Garde Manger at the Vista International Hotel; Executive Chef of the Larchmont Yacht Club; Executive Sous Chef at The Essex House; Adjunct Professor at New York Institute of Technology – presently at New York City Technical College Culinary Department of Hospitality. Chef DeMaiolo started working in various kitchens at the age of 16. At 24 years old, DeMaiolo was Executive Chef of Novotel Hotel in New York City. He furthered his culinary training by attending the Hotel-Restaurant School at New York City Technical College and by training in France. Chef has been featured on several television programs, including Food Network’s “Behind the Bash” with Giada de Laurentis, “The Party Planner” with David Tutera, “Queer Eye for the Straight Guy” as the guest caterer and was a contestant on “Chopped”.



8:30 AM - 9:30 AM

Plant-Based Menus: From Policy to Patient

Image of presenter Philip DeMaiolo

Philip DeMaiolo CEC, AAC

Corporate Executive Chef


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