George Maciag

George Maciag began his food service career in early childhood.  He shelled beans, snapped peas and cut carrots at his grandfather’s restaurant in Jersey city, New Jersey. His formal entry into food service was in 1957 where he was assigned as base Food Service Director, Camp Lejeune, North Carolina for the United States Marine Corps.  In that capacity he was responsible for overseeing the feeding of over 30,000 U.S. Marines.  In 1960, he left the service and joined a corporation called Hot Shoppe’s now known as Marriott Corporation.  He served in various management capacities and was the first manager to be assigned out of the Washington D.C. area and not be dependent on Marriott’s commissary services. Transitioning from Marriott to Saga Corporation he served for twenty-three years in a variety of management assignments.  He came into national prominence as Corporate Vice President of Operational services for Saga by introducing and implementing a purchasing program that was credited in reducing cost for Saga in excess of six million dollars; he also served as an operating Vice President for Saga’s Education Division.

In 1987 he invested in and joined Guckenheimer Corporation a private contract food services company known for its high-end delivery of food services to prestigious corporate clients.  When George joined Guckenheimer it was a west coast regional company with annual sales of $20 million.  Under his leadership as Guckenheimer President and Chief Operating Officer, Guckenheimer underwent meteoric national growth: sales surpassed $240 million with over 400 accounts spread across the entire United States.  George is currently a member of Guckenheimer’s Board of Advisors and carries the title of President Emeritus and Vice Chairman.

In his career, Mr. Maciag has received many awards and in the year 2000 was awarded the prestigious Silver Plate Award as Operator of the Year for the contract segment of the Food Service Industry. He was also awarded the San Jose State University Hospitality Award in 2003 and is one of only eight recipients of this prestigious recognition from SJSU. This recognition stemmed from for his tireless efforts in helping students in their pursuit of food service careers, as well as his contributions of pro bono services for the Hospitality School.  He served as President of the School of Hospitality Board of Advisors and currently serves as a member of the Executive board.

Further recognition came from the Society of Food Service Management for his work in 1999 through 2002 when he served on the society’s Board of Directors. He is a member of the Stanford Graduate School of Business ACT. (Participants in the ACT program are business school alumni who provide pro bono consulting services for none profit businesses.) He serves on several for-profit boards in addition to his volunteering activities.

George received his BS from Seton Hall University, his MBA (with honors) from Pepperdine University, and the SEP from Stanford Graduate School of Business. In addition, he is a member of FMP Certification Educational Foundation, National Restaurant Association.

George has been married to Mary Ellen, a registered nurse, for 40 years and, together, they raised four children: Frank, Julie, Michael and Chris. They are currently grandparents of six.  George’s hobbies include old time country banjo music, boating, and of course, Chef Maciag.

 

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