It's with heavy hearts that we inform you of the passing of a culinary legend of the ACF Epicurean Club of Boston, Chef Anthony Graffeo CEC, AAC, HOF. A dear friend, past President, Chairman and a Member Board of Directors for over 40 years.
He is survived by his wife Chef Denise Graffeo, CEC, AAC, HOF and a large family.
Chef Graffeo started working in the restaurant industry at the age of 14 as a dishwasher in the North End of Boston, working hard to support his family. His efforts paid off, as he soon received a promotion and continued to grow into a chef. During his career, he worked at some of Massachusetts’ finest locations such as: Victoria Dining Restaurant, Eastern Yacht Club, The Wharf Restaurant, Polcari’s Restaurants and The Hotel Vendome.
He was a nationally acclaimed chef with many accomplishments and awards including:
Induction into the American Academy of Chefs Culinary Hall of Fame 2011.
Fellow of the American Academy of Chefs, 44 years.
Member of the American Culinary Federation and Epicurean Club of Boston for 52 years.
Member of the Les Amis d’ Escoffier Society Boston, 34 years.
Served for 10 years as a Board Member and an Officer of the ACF Massachusetts Chefs de Cuisine.
Served over 40 years as a Board Member and an Officer of the ACF Epicurean Club of Boston.
The Lawrence A. Conti, CEC®, AAC®, HOF, Chair’s Achievement Award 2010.
Northeast Regional Hermann G. Rusch Chef’s Achievement Award, 2006.
ACF Epicurean Club of Boston Award of Merit, 2005.
American Culinary Federation President’s Medallion, 2001.
ACF Epicurean Club of Boston President’s Medallion, 1991.
Chef of the Year twice, 1981 and 1989.
A Vietnam Veteran.
Tonys Wake
Wake is Friday 4 to 8 pm
(781) 233-0300
In lieu of flowers please send a donation to the Anthony Graffeo Culinary
Scholarship Fund a 501c(3) non-profit.
I was just researching Tony because he had made an impact on my career and let his my life. I went to Polaris on a field trip from western Jr High in Somerville in 1974. I remember how impressed I was with Chef and his control of the operation as well as his kind demeanor towards me. I knew that day what my career path would be. I soon after got a job at the Bay Tower Room in Boston. I recently retired from MIT Endicott House after being Exec Chef for 49 years. I noticed Tony also worked at the hotel Vendome which is ironic because my wife’s Grandfather(Coulon) was the owner and her mother told me many fun…