This Native American Heritage Month, we are proud to partner with Alana Yazzie, the creative force behind The Fancy Navajo.
From Our Blog
Soul-Warming Recipes from The Fancy Navajo
As our 2025 partner for Native American Heritage Month, Alana Yazzie of The Fancy Navajo shares three delicious, comforting recipes that highlight traditional Navajo ingredients with a modern twist for breakfast, dinner, and even dessert!
National Seafood Month: Super Green Seafood for People and Planet
Each year, National Seafood Month is a time to affirm our ongoing commitment to sourcing seafood sustainably and to our partners who make that a reality in our cafés across the country. Through our partnership with the Monterey Bay Aquarium, since 2002, we’ve committed to purchasing only green or yellow rated species as defined by the Seafood Watch program.
More blog posts
Leading By Example
Bon Appétit Management Company is an on-site restaurant company offering full food-service management to corporations, universities, museums, and other specialty venues. Based in Palo Alto, CA, we operate more than 1,000 cafés in 33 states. Our chefs cook from scratch, including sauces, stocks, and soups. Widely recognized as a pioneer in environmentally sound sourcing policies, we are proud to be the first food service company to:
Directly support small, local farms- Strive to serve only sustainable seafood
- Address antibiotics overuse in our meat supply
- Switch to cage-free eggs, both shell and precracked/liquid
- Tackle food’s role in climate change
- Advocate for farmworkers’ rights
- Commit to pork raised without gestation crates
- Switch to third-party verified humanely raised ground beef
Timeline
Follow us on Instagram
Being so close to the Atlantic Ocean, it's no wonder why our @bonappetit_rwu team is constantly...
Being so close to the Atlantic Ocean, it's no wonder why our @bonappetit_rwu team is constantly bringing fresh, local seafood to their guests! From sushi and New England Clam Chowder to fresh oysters and fried calamari, every plate tells a story of their coastal life.🎣 #LoveBonAppetit
Soup season is well underway so our @emory_dining team welcomed cookbook author Michelle Braxton to ...
Soup season is well underway so our @emory_dining team welcomed cookbook author Michelle Braxton to feature her amazing soups from her cookbook "Supper with Love." The Book Club event featured two heart-warming soups, a chance to meet @supperwithmichelle, and even a chance to purchase a signed copy of her cookbook!
#LoveBonAppetit
We are proud to partner with Alana Yazzie — a Diné/Navajo woman living in Phoenix, Arizona, and ...
We are proud to partner with Alana Yazzie — a Diné/Navajo woman living in Phoenix, Arizona, and the creative force behind The Fancy Navajo blog — for Native American Heritage Month!
Alana's blog is a celebration of Navajo culture, tradition, and creativity, brought to life through recipes, gardening, and lifestyle content. Food has always been at the core of her storytelling, and she highlights Indigenous and Southwestern ingredients in ways that feel both modern and comforting.
That's why it felt all too natural when she published the book "The Modern Navajo Kitchen" in 2024 to further reflect her dedication to sharing the flavors and stories of her community.
You can follow her journey on Instagram @TheFancyNavajo and online at TheFancyNavajo.com. #NativeAmericanHeritageMonth
Most Recent News
Whitman’s Chef Nimal Amarasinghe Named Bon Appétit’s Chef of the Year
Nimal Amarasinghe, affectionately known as Chef Nimal, is a familiar face at Cleveland Commons, known for serving up delicious meals with a smile. As Residential Executive Chef for Bon Appétit Management Company at Whitman College, he takes pride in creating menus that reflect the tastes of diverse campus cultures while reinventing comfort foods.
Emory’s Dining Program earns national recognition for sustainability for fifth consecutive year
In recognition of its efforts to pioneer a more sustainable local food system, the 2025 Sustainable Campus Index ranked Emory University fifth in Food and Dining. This marks the fifth consecutive year Emory has been named a top performer.
‘Eat Local Challenge’ lunch tasks Emerson’s chefs with crafting a nearly 100% locally sourced menu
On Tuesday, Sept. 23, chefs at the Dining Center were tasked with crafting the entire lunch menu using only ingredients sourced within a 150-mile radius as a part of the “Eat Local Challenge.”
Join Us
We’re always looking for great people to join our teams! If you:
- Get excited when fresh, local produce arrives on your loading dock
- Enjoy creating all-new dishes from scratch
- Love interacting with people through delicious and nutritious food
- Thrive when part of a close-knit team that takes your and others’ safety seriously
- Enjoy helping people reach their full potential, nourishing them through at-work learning opportunities
Then you may be a fit for us!