people in Massachusetts, and particularly
Boston, who have benefited from his
culinary expertise while dining at one of
the establishments where he was chef.
Bostonians and visitors alike have enjoyed
his culinary talents at venues that include
Cambridge Sail Loft Restaurant, Coyote
Grill, Dini’s Sea Grille and The Lily Co.,
which owned Lily’s, Crickets, Tia’s, The
Commons, La Strata and The Sunset Grill,
among others.
Dave Smith Photographer
Today, DiFronzo is a traveling executive
chef for an independent restaurant group,
American Food Systems, which owns and
runs eight busy restaurants in the Boston
area. “My present assignment is at our
brand-new restaurant, Primebar Grill in
Wayland, Mass.,” he says.
the modifications in the chef uniform from
the standard white jacket and black or
checkered pants to various colors; the
number of hours a chef works; today’s
chefs not indulging as much in scratch
cooking; and the proliferation of great
culinary schools, colleges and universities.”
DiFronzo has received two ACF President’s
Medallions, was twice named Chef of the
Year by ACF Epicurean Club of Boston,
and was the 2006 Northeast Region Chef
Professionalism Award recipient.
“In addition to my working life, I serve as
financial secretary for ACF Epicurean
Club of Boston, and also as Northeast
Region director for the American Academy
of Chefs. In my spare time, I am an avid
collector of culinary memorabilia.”
The foodservice industry has changed
over the course of DiFronzo’s career.
“There have been so many changes over
the years,” he says, “but these are some
that stand out: the process involving the
removal of trans fats from foods; the
public’s altered perception of chefs as rock
stars following the emergence of celebrity
chefs on TV; the considerable expansion
of the industry into assisted-living facilities;
the development of specialized culinary
organizations; the ease with which chefs
can get ingredients from around the world;
And what does he see as the challenges
for foodservice today? “I would say the
No. 1 challenge is finding, and then
retaining, qualified staff.”
His dedication to the culinary industry and
the American Culinary Federation is a big
part of his life. In addition to his position as
AAC Northeast Region director, he is the
Massachusetts state representative for
the American Culinary Federation, a past
president and chairman of the board of
directors for ACF Epicurean Club of Boston,
and served as chairman of the 2009 ACF
Northeast Regional Conference. He is a
fellow of the American Academy of Chefs,
and a member of the World Association of
Chefs Society and Les Amis d’Escoffier
Society of Boston. He serves on two high
school culinary-arts advisory boards.
But the icing on the cake has to be the 2010
Hermann G. Rusch Chef’s Achievement
Award. “I am incredibly grateful to have
been chosen as a recipient of this award,”
DiFronzo says. “In light of the fact that there
are so many chefs who are deserving of
this honor, it is extremely humbling for me
to be recognized by my peers for the work I
enjoy so much. I’d like to express my sincere
appreciation to all the members of the
American Culinary Federation involved in
giving me such a special recognition.”
Congratulations, Chef. You deserve it.
Ralph Comstock, CEC, AAC, is a retired chef-instructor from Ivy Tech Community College,
Indianapolis. He is a member of ACF Greater
Indianapolis Chapter. He was the 2008
Central Region recipient of the Hermann G.
Rusch Chef’s Achievement Award.
