No to both answers
and no that's not chef Boyradee.
But he was a great chef in his own right.
Boiardi followed his brother Lorenzo to the kitchen of the Plaza Hotel in New York City, working his way up to head chef. In 1915, he supervised the catering for the reception of President Woodrow Wilson's second wedding, at the Greenbrier, in West Virginia. His entrepreneurial skill became polished and well known when he opened his first restaurant, Il Giardino d'Italia, whose name translated as “The Garden of Italy,” at East 9th Street and Woodland Avenue in Cleveland, in 1926. The patrons of Il Giardino d'Italia frequently asked for samples and recipes of his spaghetti sauce, which he often gave to customers in old milk bottles.
Boiardi began to use a factory in 1928 to keep up with orders, setting his sights on selling his product nationally. Touting the low cost of spaghetti products as a good choice to serve to the entire family, Boiardi introduced his product to the public in 1929. In 1938, production was moved to Milton, Pennsylvania, where Boiardi was able to maintain greater quality control over his products. He even grew his own tomatoes and mushrooms in the factory basement for use in his creations. Proud of his Italian heritage, Boiardi sold his products under the brand name “Chef Boy-Ar-Dee” so that his American customers could pronounce his name properly
him and the family.