Stefano is an internationally renowned chef and restaurant and food service expert with experience working in numerous food and restaurant channels. Most recently, he was the Senior Vice President of Food and Beverage Innovation and an executive chef for Au Bon Pain. Prior to joining Au Bon Pain, Stefano was Vice President/Executive Chef for 7 years at Bertucci’s Corporation and prior he was Corporate Chef, Restaurant Division, Business/ Industrial Division, Performing Art Centers, and Sports and Entertainment Divisions at Compass Group.
Stefano began his education at the Culinary Institute of Rome. His culinary expertise has been tasted throughout Europe. In 1984, in the United States, he opened Ronasi, billed by Zagat’s as the “Best Italian Restaurant in New York City.” His other accolades include “Top Italian Chef in the United States” and “Top Italian Chef Outside Italy,” both of which were bestowed upon Chef Cordova by the Italian Chef Federation. Chef Cordova is an active member of various organizations such as Slow Food, the American Culinary Federation, and International Corporate Chefs Association and has worked with the Food Project of Boston to increase the use of local produce and fruit in the Boston Public Schools lunch program for students.
Chef Cordova has a BA degree in Advanced Mathematics and Food & Beverage Administration from the University of Rome.