Most People Don't Know That Chef Boyardee's Gravesite Is Found Right Here In Ohio
By Sarah McCosham|Published December 13, 2023
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Sarah McCosham
Author
I write like it's my job - because it is! I have a Master's in English and love words: crossword puzzles, Scrabble games, Wordle, and, of course, good, old-fashioned books.
I'm a writer and editor at OnlyInYourState, and a contributing writer at Cincinnati Magazine. I love the Great Outdoors and am endlessly awestruck by this beautiful country of ours. Coffee keeps me going, yoga keeps me sane, my kids keep me grounded, and my writing keeps me inspired.
Did you know Chef Boyardee was a real person? Or that he was buried in Ohio? These two bits of Ohio trivia were news to me — and I’m sure I’m not the only one fascinated by the man behind the chef hat and twirly mustache and his connections to the Buckeye State. Come along with me as we learn a little bit more about Hector Boyardee, an Italian-American chef who revolutionized the food industry with his tasty canned creations and who, in 1924, opened his very first restaurant in Cleveland, Ohio.
Ask pretty much any American kid what their favorite food is, and they'll likely say "pizza" or "spaghetti." And while this generally means ordering a couple pies or boiling some water, there is another, even easier option.
Chef Boyardee a nostalgic, unapologetically saucy staple that pretty much any American kid has had at least once. Even seasoned foodies enjoy this canned concoction, with its unbelievably tender noodles and creamy sauce.
Ettore "Hector" Boiardi founded the now iconic company with his brothers in 1928, a few years after the family immigrated to America from Italy. The family settled in Cleveland, where they thought they could open a successful Italian restaurant.
They were correct. After settling in The Land, Boiardi opened Il Giardino d'Italia at the corner of East 9th Street and Woodland Avenue in Cleveland, Ohio.
As the story goes, the patrons of Il Giardino d'Italia frequently asked for samples of his signature spaghetti sauce, so he filled cleaned milk bottles for them to take home. It was this process that gave the chef his "aha" moment, and he got to work on the canned recipes that line grocery store shelves across America to this day.
But the chef had bigger dreams that *just* jarred sauce. In 1929, Boiardi, whose name was Anglicanized to "Boyardee") began distributing his canned meals across the country. The family chose to place their factory in Milton, PA, so that they would be close to their tomato supply.
Boiardi enjoyed a successful run as a chef and entrepreneur throughout the 20th century; his accomplishments include catering the wedding reception of President Woodrow Wilson and being awarded a Gold Star order of excellence for his efforts supplying rations to troops during WWII.
Boiardi passed away from natural causes on June 21, 1985, in a nursing home in Parma, Ohio. He was buried at All Souls Cemetery in Chardon Township, Ohio, where his gravesite remains today.
It's difficult to imagine, but a century ago, Italian cuisine in the US was few and far between. Not only did Boiardi bring Italian food to the masses, but he did so in an economical and effective way that's a testament to his skills both in and out of the kitchen. Here's to you, Chef Boyardee!
The next time you open up a can of ravioli or spaghetti and meatballs (it’s the best camping food!) thank Ettore Boiardi for his efforts! And then head to All Souls Cemetery in Parma, Ohio, to pay your respects to Chef Boyardee.
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