Posts by

Bonnie Azab Powell

Despite the numerous challenges she faced early in her life and career, Executive Sous Chef Diana Yu found ways to adapt, learn, and grow, and now manages a team around 80 people at Emory University.

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As part of the annual holiday thank-you to our clients, Bon Appétit is giving the most precious gift there is — clean drinking water — on their behalf.

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Ask about April Powell, Washington University in St. Louis’s general manager, and you will repeatedly hear “rock star.”

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Oxford College Executive Chef Duke Walsh was honored with the Action Ministries’ Life-Changer Award, given to someone who goes above and beyond to give back to their community.

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Bon Appétit Management Company teamed up with Acterra, the Bay Area Air Quality Management District, and LinkedIn, to plan and host the annual Global Climate Action Summit.

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Bon Appétiters were invited, along with other local chefs, to cook dinner at The Farm on Putah Creek in the final installment of the Dinners on the Farm series for the Center for Land-Based Learning.

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In an effort to raise awareness about food waste, Fellows worked with various Bon Appétit accounts to show screenings of a documentary called “Wasted!” and serve up fun zero waste food items.

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During the week in which International Women’s Day fell, guests various Bon Appétit accounts enjoyed the chance to meet La Cocina entrepreneurs and enjoy their food.

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Executive Chef Rogelio Garcia talks about his experience on Season 15 of Top Chef and invites his new friends — some of the country’s hottest chefs — to show off their creativity in The Commissary’s monthly Open Kitchen series

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Two special menus came to the Restaurant at the Getty in Los Angeles this spring, including one to accompany the exhibition “A Queen’s Treasure from Versailles: Marie-Antoinette’s Japanese Lacquer” and another for Valentine’s Day.

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