Chef Boyardee
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In 1914, the man whose face would eventually iconically grace the bright red label on cans of meals like Spaghetti & Meatballs and Beefaroni landed on Ellis Island. At 17 years old, Italian-born Ettore "Hector" Boiardi, who became known as Chef Boyardee, migrated to the United States and began cooking at the Plaza Hotel in New York City. Already armed with about six years of restaurant experience, Boiardi quickly advanced and became head chef at Barbetta on 46th Street. Then, he secured a summer job cooking at Greenbrier Resort in West Virginia, where his skills landed him the opportunity to lead the catering for President Woodrow Wilson's wedding reception for his second marriage in 1915.
