Who is Chef Boyardee?

At 17 years old, Italian-born Ettore "Hector" Boiardi, who became known as Chef Boyardee, migrated to the United States and began cooking at the Plaza Hotel in New York City. Already armed with about six years of restaurant experience, Boiardi quickly advanced and became head chef at Barbetta on 46th Street.

Who makes Chef Boyardee pasta?

The Chef Boyardee pastas crafted today with no artificial flavors, no artificial colors and no preservatives would make Hector proud. Chef Boyardee pastas are prepared in Milton, Pennsylvania, a location chosen by Hector himself. Hector knew that Milton’s proximity to tomato harvests would be ideal for his pasta-making business.

When did chef Boiardi become Chef Boyardee?

In 1928, the Chef Boy-Ar-Dee brand was officially born, with Boiardi, Helen, and the chef's two brothers Mario and Paul as partners. 4. From Chef Boiardi, high-end chef, to Chef Boyardee, international brand By 1928, Boiardi had already adopted an Americanized first name, Hector.