Press Releases

MONTEREY, Calif.-Bert P. Cutino, co-founder of the world renowned Sardine Factory Restaurant on Cannery Row, was recognized for his exemplary work and professionalism in his field by the American Culinary Federation at its national convention in Las Vegas on July 25, 2001.
During the ACF Chef Professionalism Dinner, Chef Cutino, a Certified Executive Chef (CEC) and member of the American Academy of Chefs (AAC), received the National ACF Professionalism Award, including a gold medal and plaque from the ACF Chef Professionalism committee and the ACF National President. In addition, a scholarship of $2500 will be given in his name to the California Culinary Academy.
In January of this year, Chef Cutino was the recipient of the Western Region American Culinary Federation Professionalism Award, which qualified him for nomination for the national honor, along with three other regional winners. The prestigious regional award was presented at the American Culinary Federation Western Regional 2001 Conference held at the Hilton Waikoloa Village, Kailua-Kona, Hawaii in January.A native Californian, born in Carmel, Chef Cutino grew up around Cannery Row when it was "The Sardine Capital of the World." He attended local schools and graduated from Monterey High School in 1957. After deciding not to follow his father into commercial fishing, Chef Cutino attended Monterey Peninsula College while working full-time in the hospitality industry. He graduated with a degree in business in 1964, and was later presented with the Distinguished Alumni Award by the California Association of Colleges. In 1988, he received the degree of doctor of culinary arts, Honoris Causa, from Johnson & Wales College in Providence, Rhode Island. He also served in the U.S. Naval Reserves as a medical corpsman.
In 1968, Chef Cutino opened The Sardine Factory Restaurant with his partner, Ted Balestreri, in an old cannery worker's canteen in Monterey. The location and historical significance of Monterey and Cannery Row (made famous by American literary giant John Steinbeck), provided the duo with the springboard for their menu and décor. The Sardine Factory has gained national recognition, having received numerous awards, including the Restaurants and Institutions Ivy Award, Nation's Restaurant News Hall of Fame Award, Restaurant Hospitality's Top of the Table Award, Wine Spectator's Grand Award and Distinguished Restaurants of North America's (DiRoNA) Award. In addition, Chef Cutino is past chairman of the American Academy of Chefs Honor Society, which has 800 members and 25,000 chefs in the United States.Chef Cutino, his wife, Bella, and their two sons live in Carmel.