Bio: Emilio Mignucci, the third generation of the Di Bruno Bros. family business, received an Associate’s Degree in Culinary Arts from the Restaurant School in 1986. He helped grow the cheese selection at Di Bruno Bros. from about 50 different cheeses to well over 600. Emilio has grown the family business to 4 retail stores, a major catering operation, a very successful e-commerce business, and an importing and distribution business that services over 800 customers. Di Bruno Bros. was honored as N.A.S.F.T.’s 2006 Retailer of the Year.
Emilio spends a good portion of his time educating the restaurants who want to teach their staff the merits of a great cheese plate, as well as how to talk about cheese with confidence to their guests. Emilio has been part of the N.A.S.F.T. tasting board for the SOFI awards and is also on the Retailer Network Council for N.A.S.F.T. Emilio is also very active in the American Cheese Society, particularly as a member of the committee that helped develop the ACS Certified Cheese Professional™ Exam.
Emilio received an award in 2003 from the Chaine des Rotisseurs and was also honored in 2007 by the James Beard Foundation for his cheese knowledge.
Statement of Intent: It would be an honor to serve on the board of the American Cheese Society alongside pioneers in retailing, manufacturing, and distribution of artisan specialty cheeses. I think that my 22 years of retailing cheese and other specialty foods can help in creating and maintaining best practices for retailing specialty cheese. I am on a committee doing just that for specialty foods for NASFT as well as serving on the Cheese Certification Committee for the ACS. I think that initiatives like this are what will keep ACS in the forefront of our industry.