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Felicia Mayden’s passion for pastry began in childhood, baking alongside her aunt—a love that was later nurtured by an influential high school advisor. Encouraged to pursue her dreams, she enrolled at Chicago’s Kendall College, earning degrees in Baking & Pastry and Hospitality Management, later advancing her leadership skills with a Master’s in Organizational Leadership from NLU. Her professional journey took off under the mentorship of award-winning Pastry Chef Sarah Jordan at GT Fish & Oyster and Cicchetti, setting the stage for an impressive career in some of Chicago’s top kitchens. Mayden honed her craft at The Betty, Cherry Circle Room, and eventually led the pastry programs at Formento’s, Nonna’s, and The Bristol. She later took charge of the pastry program at the former Ace Hotel, skillfully guiding its transition to The Emily. Her expertise then led her to Lettuce Entertain You’s RPM Restaurants brand as Executive Pastry Sous. Driven by a deep passion for pastry education, Mayden now wears multiple hats as an Adjunct Chef Instructor, Professor, and Career Advisor at Kendall College. She showcases a diverse repertoire of sweet creations—from laminated pastries and artisan breads to intricate cakes and chocolate work. Her talents have been featured on Food Network’s Best Baker in America (Season 4) and WGN Chicago. A proud Chicago native, Mayden’s relentless drive stems not only from her love for the craft but also from her commitment to being a role model for her young son and other working mothers navigating the culinary world.
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I am from Austin neighborhood which is on the west side of Chicago.
If it were still open, I would actually say that The Bristol in Bucktown is my favoritie but Formento's is my favorite because it reminds me of the food I grew up eating which was southern cuisine but very similar flavor profiles to italian food.
My favorite thing to cook for myself would be macaroni and cheese, although I feel my grandmother has the best, I always try to replicate that same flavor but can never quite get it exactly. There's magic in grandma's hands I guess.
My main focus is anything baking or pastry related including but not limited to breads, cookies, pies, breakfast pastries, croissants, tarts, chocolates and confections, etc. I love to customize flavor profiles that I've never done before in order to fit the guests needs.
I wanted to be a Chef to give people a taste of home mainly through pastry and the nostalgia or desserts. I grew up in a food desert so the closest I got to seeing these desserts was watching food network. It inspired me to create desserts that I always wanted to try as a kid but never had the chance too.
Some of my hobbies include dancing, singing, art of any kind, puzzles, going to the movies, taking myself on solo dates and creating new memories with my son. I also LOVE going to all the museums that Chicago has to offer with the Griffin Musuem of Science and Indsutry being my favorite.
Working for EPC gives me a chance to find that balance that we all seek. I can still bake and have time to spend with my son.
After many years in restaurants and hotels, being a Private Chef brings me much closer to the guest and customizing desserts for their needs. It also allows me to enjoy more time with my son building various memories.
