Founded and run by husband and wife Daniela and Emanuel Steiner, FELFEL remains independently owned. Daniela leads with a passion for food and product, inspired by both her professional background and family life with their three children. Emanuel focuses on building and scaling the business. Both are involved day to day, keeping FELFEL close to its roots — with a strong focus on quality, hospitality, and long-term thinking.

Raised in New York and educated at Columbia, Emanuel Steiner grew frustrated with the daily reality of office lunch: long lines, high prices, and not enough time — often ending in a meal eaten alone. That experience stayed with him and became one of the seeds for FELFEL.

Although the company was built abroad, New York has always felt like home. Today, Emanuel is back in the city, growing FELFEL in the very market that inspired it.

Sustainability at FELFEL goes beyond a single initiative — it is embedded in how the company operates.

Menus are designed to be health-forward, encouraging better daily habits. By collaborating with independent restaurants and local producers, FELFEL supports small businesses and shortens supply chains.

Technology plays a key role: intelligent forecasting keeps food waste extremely low, and remaining items are redirected to local food banks. Across packaging, FELFEL prioritizes biodegradable solutions wherever possible, with ongoing efforts to improve.