Press Releases

Monterey, Calif. - April 14, 2005 - Robert Mancuso, Certified Executive Chef (CEC) at the world-renowned Sardine Factory, was named Chef-of-the-Year by the Monterey Bay Chapter of the American Culinary Federation (ACF) at the recent President's Ball on April 3 at the Inn at Spanish Bay.

Bert Cutino, Chief Operating Officer and Co-Founder of the Sardine Factory, as well as a CEC, American Academy of Chefs (AAC) and past American Culinary Federation National Chef-of-the-Year, honored Chef Mancuso for his outstanding dedication to members of the ACF, the culinary profession and his commitment to community service. A $1,000 scholarship will be presented by the local ACF chapter to the 501c(3) non-profit foundation of the California Culinary Academy to a most deserving student in Mancuso's honor.  Also, Superior Coffee gave $1,000 to the American Academy of Chefs school fund in his honor.

The Chef-of-the-Year program and its pool of potential honorees became a countywide program in 2005 sponsored by the ACF Monterey Bay Chapter. The possible candidates are judged by the chapter's five immediate past Chef's of the Year and three judges from the press. The American Culinary Federation is the largest national chef's organization with 25,000 members and 300 chapters in the United States.

Mancuso graduated with high honors from the prestigious Culinary Institute of America in Hyde Park, NY. He is the recipient of numerous national and international culinary awards and was a member of the 1996 Culinary Olympic Team USA. Robert has pursued international studies and participated in culinary competitions in Brazil, England and Germany where he won 13 gold medals. He has also been honored by The Les Toques Blanches, an honor society of chefs in the United States, which is affiliated with France.

Chef Mancuso has been actively involved with many charities, such as Meals on Wheels, the Panetta School of Public Policy, mentoring and teaching culinary students, as well as participating in the sustainable seafood program of the Monterey Bay Aquarium, which promotes eating seafood while protecting the oceans using safe-catch practices.