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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 also serves as the Club’s Financial Secretary and is a past president. In addition, he is currently an instructor at Boston University School of Hospitably Management and is the Chair of the American Academy of Chefs.
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.
Chef DiFronzo holds the distinct honor of being the first Chef from Massachusetts to have been Certified as a “World Certified Master Chef” (WCMC) by the World Association of Chefs Societies, certified as a “Certified Executive Chef” (CEC) and certified as a “Certified Culinary Administrator “(CCA) by the American Culinary Federation. He is also a member of 10 American Culinary Associations as well as 7 International Culinary Associations.
A nationally and internationally recognized Chef who has received some of America’s most prestigious awards, Nationally Chef DiFronzo’s recent honors include: receiving the National Chaine des Rotisseurs Academie Brillat-Savarin Medaille De Merite” (2020), the Chaine des Rotisseurs “Award of Merit” by the Bailliage de Hillsborough, CA (2019), the “Gold Trojan Award” (2018) and the “Cutting Edge Award” (2017) by the Chef de Cuisine Association of California; The American Academy of Chefs “Chair’s Medal” (2018) and the “Outstanding Service Award” (2012); The American Culinary Federation “National President’s Medallion” (2020, 2014, 2007 and 2001), the (ACF) Northeast Regional “Dr. L.J. Minor Chef Professional Award” (2014 and 2006) The (ACF) “Heroes Award” (2013) and The (ACF) National and Northeast Regional “Hermann G. Rusch Chef’s Achievement Award” (2010), from the ACF Epicurean Club of Boston was named “Chef of the Year” (2016, 2004 & 1998) as well as receiving their “Award of Merit “ (2018) and “Leadership Award” in (2006), and the Chaine des Rotisseurs “Award of Merit” (2014) by the Bailliage de Colonial of New England.
Internationally Chef DiFronzo has received the World Gastronomy Institute, Madrid, Spain “Award of Merit” (2019), the Korean Gastronome Culture Interaction Federation Medallion Seoul, South Korea (2019 & 2018), a Lifetime membership in The Korean Gastronome Culture Interaction Federation (2018), Certificate as an Honorary Director of The Korea Chinese Food Culture Exchange Association (2018), “Master Chef Medallion” from The Cercle des Chef de Cuisine, d’Israel (2016) and “Master Chef Medallion” from the De Cuisine 1st Association Chefs Do Litoral Do, Parana Brazil (2016) and The Canadian Culinary Federation “National President’s Medallion” (2014).
In his spare time, Chef DiFronzo avidly collects culinary memorabilia, books and photos, and has made 3 donations consisting of many one-of-a-kind items to the Schlesinger Library’s Culinary Art Collection at Harvard University in Cambridge, MA.