Alberto Pipia, Certified Executive Chef, served patrons for 30 years at his two Chicago restaurants, including the famous "Chef Alberto's" on Lake Shore Drive. His Italian and classic cooking skills were honed and his seasonings perfected at such fine eateries as "The Palmer House" and "The Pump Room." A lifetime of culinary devotion resulted in his standing in the American Academy of Chefs, Chefs de Cuisine, Les Amis d' Escoffier Society, and The Honorable Order of the Golden Toque. In respect of this, a Golden Toque has always been the company's logo.

After his death in 2000, his daughter and son-in-law Debbie and Clayton Brazier took over the family business, moving the company to Houston, Texas, and continuing to expand the assortment of Gourmet Foods that have become associated with the name Chef Alberto.