Interview by Carolyn Stephenson

Photo provided by Felicia Wilson

Felicia D. Wilson’s remarkable 55-year career in the culinary arts and hospitality industry has left an indelible mark on both Alabama A&M University (AAMU) and Aramark. Born in South Pittsburgh, Tennessee, and raised in a military family, Felicia’s early exposure to diverse cultures ignited a lifelong passion for service. After settling in Huntsville, Alabama, she began her professional journey at AAMU in 1968 as a clerk with Slater Systems, which later became Aramark.

Q: Can you walk us through your career at Aramark? What roles did you hold, and how did they evolve over time?

“I started at Aramark as an office clerk, a position I secured through a high school placement program. Over the years, I advanced through various roles — Office Manager, Location Manager, Assistant Food Service Director, Food Service Director — and ultimately retired as General Manager. Every position brought new challenges, growth, and opportunities.”

Q: What initially drew you to work at Aramark, and what kept you there throughout your career?

“I was first drawn to Aramark because they gave me the chance to gain practical experience right after high school. What kept me there was the supportive environment, the opportunity to grow, and the meaningful relationships I formed over the years.”

Q: How has the food service industry changed since you started your career?

“When I began, food service was more straightforward, with less technology and fewer personalization options. Over the years, I’ve seen the industry embrace innovation — digital ordering systems, data-driven decision-making, and sustainability initiatives have reshaped the way we operate. Customer expectations have grown, with more focus on health, convenience, and environmental responsibility.”

Q: What was the company culture like at Aramark, and how did it influence your work?

“Aramark’s culture was built around teamwork, innovation, and customer focus. It pushed me to perform at my best and inspired me to instill the same values in my team. The collaborative environment made challenges easier to tackle and successes even more rewarding.”

Q: How did Aramark support employee growth and development during your time there?

“Aramark offered countless opportunities for training, professional development, and leadership workshops. From educational assistance to mentorship programs, these initiatives played a huge role in helping me evolve from an entry-level position to General Manager. The confidence I gained from these programs touched every aspect of my personal and professional life.”

Q: Can you recall any particular moments or achievements at Aramark that stood out to you?

“There were three milestones that stand out to me:

Celebrating the 50th anniversary of our partnership with AAMU — a milestone that reflected decades of mutual trust and success.
The honor of having the newly renovated cafeteria named after me, ‘Felicia Wilson Dining Hall,’ — a testament to my service and dedication.
Being inducted into the ‘Aramark Ring of Stars’ in 2018 — an award recognizing those who demonstrate excellence in living and promoting Aramark’s core values.”

Q: What advice would you give to someone considering a career in food services today?

“Be prepared to work hard, remain adaptable, and seize every learning opportunity. The food service industry is dynamic and fast-paced, but it’s incredibly rewarding. Build strong relationships and always prioritize the customer — that’s the formula for success.”

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Felicia D. Wilson’s extraordinary career is a testament to how dedication, innovation, and a customer-first mindset can shape a lasting legacy. Through her work with Aramark and Alabama A&M University, she has set a standard of excellence that will continue to inspire future generations in the culinary arts and hospitality management fields.