Dave Smith Photographer
A high spot in a long, fulfilling career is the 2010 Hermann G. Rusch Chef’s Achievement Award.
By Ralph Comstock, CEC, AAC
ALTHOUGH there is debate about
whether or not Paul Revere actually rode
through the streets of Boston shouting,
“The British are coming,” it’s a moot point
for some Beantown residents these days.
That’s because the culinary scene in
Boston has a new famous son, the 2010
Hermann G. Rusch Chef’s Achievement
Award winner, Americo “Rico” DiFronzo,
CEC, AAC, executive chef at American
Food Systems, Inc., Burlington, Mass., and a
member of ACF Epicurean Club of Boston.
up from his workspace in the kitchen,
except to go to the next task. He is the first
chef I have had the privilege of meeting
who has spent the majority of his career in
one state and, practically, one city.
my way up to the position of corporate
It is obvious that DiFronzo has never
allowed anything to stand in the way
of being the best he could be and
supplying the public with the best and
most enjoyable food available during a
career that left its mark on Boston. I can
only imagine the great benefits to young
culinarians who have been associated
with him over the years, and the many
DiFronzo discovered his calling while a
senior in high school and has never looked
back. Actually, I’m not sure he ever looked
DiFronzo began his career in classical
cuisine in 1977 at the Henry O. Peabody
School of Culinary Arts in Norwood, Mass.
“In 1976, while a senior in high school, I
received a scholarship to attend culinary
school,” he says. “While in school, I was
offered a salad chef position (which
I accepted) at a new, popular Boston
restaurant. I worked there at night until I
graduated, and then continued working
Americo “Rico” DiFronzo is congratulated on
his Hermann G. Rusch Chef’s Achievement
Award by Michael Ty, ACF national president.