LANDING A BIG JOB
IN THE BIG APPLE

1915

It doesn't take the accomplished Chef Hector long to find work, and by the age of 17, he leads the kitchen at New York’s tony Plaza Hotel. This is a young man on the move.

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OPENING
IL GIARDINO D'ITALIA

1924

Newlyweds Chef Hector and Helen open the restaurant Il Giardino d'Italia, where his Italian cooking becomes the talk of the town. People stand outside for hours, waiting for a taste.

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MOVING FROM
KITCHEN TO COMPANY

1928

With his brothers Mario and Paul, Chef Hector starts the Chef Boyardee Company. They spell the name phonetically to keep American tongues from twisting on the Italian pronunciation.

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SERVING HIS COUNTRY,
SERVING THE TROOPS

1942

Chef Hector plays a major role on the home front by making food for the troops. The plant runs 24/7, and after the war he’s awarded the Gold Star, one of the highest military honors a civilian can receive.

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RETIRING FROM
THE BUSINESS, BUT
NOT FROM THE BRAND

1978

Chef Hector retires from his consultant position. But he remains one the most recognized faces of TV, thanks to his legacy of advertisement. And that picture on the product labels, of course.

CONTINUING THE LEGACY

Today

Chef Boyardee pasta products contain no artificial ingredients, no artificial colors, and no preservatives—just the time-tested taste your family loves.

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