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Chef Spotlight
Featuring: Chef Rico
Chef DiFronzo is the Executive Chef of The Union Oyster House in Boston, a landmark restaurant that opened its doors in 1826 and is America’s oldest continuously operating restaurant. He serves as the Club’s Financial Secretary and is a past president. In addition, he is currently an instructor at Boston University School of Hospitality Management and is the Chair of the American Academy of Chefs.
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Having been trained in classical cuisine, Chef DiFronzo’s culinary experience spans 44 years at various restaurants in the Boston area. His experience includes being the Traveling Executive Chef at American Food Systems. He was the Executive Chef of the Cambridge and Boston Sail Loft Restaurants, as well as he was also the Executive Chef of the Coyote Grill Restaurant, Cambridge, MA, previously, he held the position of Executive Chef at Dini's Sea Grille and prior to that, Chef DiFronzo was the Corporate Executive Chef of The Lily Company.
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Important Announcements
America's Oldest Professional Chefs Association
Established in 1894
Local Chapter of the American Culinary Federation & Members of the World Association of Chefs Society
About Us
Founded in 1894, The Epicurean Club of Boston is our nation’s oldest professional chefs association. A chapter of the American Culinary Federation, we are a non-profit, non-partisan, and non-sectarian culinary association. Our members include:
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Professional chefs and cooks engaged in the planning, preparation, service, and supervision of food and beverage in commercial kitchens, hotels, clubs, restaurants, institutions, schools and other establishments
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Professional cooks and chefs who serve as research and development consultants
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Experimental chefs
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Food directors
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Chef authors
