Romeo V. Lupinacci, the former executive chef and chef-instructor at the Seafarers-affiliated Paul Hall Center for Maritime Training and Education in Piney Point, Md., died suddenly June 5. He was 82.A Pennsylvania native, Lupinacci in 1946 launched his culinary career as an apprentice cook in his hometown of Sewickley. He later held positions as chef, baker, saucier, broiler cook, sous chef and executive chef.
In 1980, Lupinacci joined the SIU family and for the next 20-plus years dedicated himself to the teaching and professional development of steward department students and upgraders at the Paul Hall Center. During his tenure, as the school’s premier chef, Lupinacci freely shared his knowledge and vast experience in the culinary arts with those under his instruction.
“He was a special person who prided himself in his cooking, his upbringing and how he advanced to the top of his profession,” said SIU President Michael Sacco upon learning of Lupinacci’s abrupt demise. “He was a good family man and one who was dedicated to his work.
“Romeo’s greatest asset was that he was a highly gifted teacher. He communicated well with the students and made them feel special,” Sacco said. “I will miss not only the wonderful meals he used to prepare, but his loyal friendship as well.”
“Romeo was a real blessing for the school right from the time he signed aboard,” said Paul Hall Center Vice President Don Nolan. “His vast knowledge and experience in life and in the culinary arts benefited everyone tremendously, especially the thousands of students he taught over the years. Romeo truly will be missed. Our prayers and thoughts are with his family.”
Lupinacci sailed in the merchant marine (engine department) during World War II, although he almost didn’t survive his inaugural voyage. In May 1943, his first ship was torpedoed off the North Carolina coast. Lupinacci later received an award for rescuing several shipmates from the wreckage; they spent nearly four days in a life raft before a destroyer’s escort picked them up. He sailed primarily aboard troop ships and made the invasions at France and Sicily.
After developing a distinguished post-war culinary career, Lupinacci arrived at Piney Point specifically to help prepare for the initial crewing of the passenger ship SS Independence. He quickly discovered that the school was a good fit so he decided to remain there.
A certified executive chef, Lupinacci held membership in many associations, among them the Academy of Chefs, the Golden Toque and the Chaîne Des Rotisseurs. He was one of the first 13 chefs in the world to be certified as an executive chef with distinction by the American Culinary Federation. He also won numerous other awards throughout his career. In 1982, he founded the Professional Culinary Seafarers Association, the first and only chapter of the American Culinary Federation in the U.S. Merchant Marine, and in 1993 wrote a cookbook, “From Chef Romeo’s Recipe Collection.”
“The school has improved a lot over the years,” Lupinacci told those gathered in July 2000 during the ceremony in which the Paul Hall Center galley training building formally was named in his honor. “It’s a more dignified educational institute. When the recertified stewards come back here, everyone can see they’re great, great chefs. It does my heart good.
“I love it down here,” he continued. “The challenge was to teach young people who are very grateful for their education. It’s fun doing that.”
During that same ceremony, Sacco lauded Lupinacci for the fashion in which he put his heart into the school. “When someone loves their work, it’s easy to spot,” Sacco said. “It comes across in everything they do. That’s exactly the case with Romeo. From the very beginning, his love for the school and union has been evident. It shows in his passion for detail, his commitment to training and his pride in the students and the campus.”
A mass of Christian burial was held June 19 for Lupinacci at St. Ferdinand’s Roman Catholic Church, Cranberry Township, Pa.
Printer Friendly Page