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Waverley Aufmuth

Bon Appétit Executive Chef Chris Lenza and the Café Allegro team are known for their commitment to showcasing Arizona ingredients and indigenous foodways. But for this year’s Eat Local Challenge, attended by some very special guests, they outdid themselves.

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Chicago’s Terzo Piano Chef di Cucina Carolina Diaz has been crowned U.S. Master of Pasta in a pasta-themed showdown hosted by Barilla.

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Once per year, General Manager Adrian Burciaga invites an international guest chef to share the kitchen with the Bon Appétit team, cooking a multicourse meal to pair with the evening’s themed wines. This year, Adrian partnered with renowned chef and Top Chef Mexico judge Aquiles Chávez.

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Rogelio Garcia, Bon Appétit’s executive chef at The Commissary in San Francisco’s Presidio, was invited to cook a collaborative Día de los Muertos dinner with chefs from all over the country at the James Beard House — it was his second time to cook at the famed house!

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When news of fires ravaging Northern California broke out, Bay Area Bon Appétit teams sprang into action to do what they do best: cook nourishing, fresh food for those who needed it most.

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Always going above and beyond for the Eat Local Challenge, it’s no surprise that Executive Chef Chris Lenza and his team at the Musical Instrument Museum’s Café Allegro have started developing recipes for hot sauces made with local chilis

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More than a dozen of General Manager Tessa Vitale’s one-of-a-kind ceramic pieces grace The Commissary’s tables.

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Executive Chef Rogelio Garcia of The Commissary restaurant in the Presidio of San Francisco is no stranger to cooking with caviar.

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Chefs Mary Sue Milliken and Susan Feniger clowning around in the Border Grill class

Bon Appétit at The Huntington launched a new culinary event series, giving guests access to a cooking class with celebrated chefs Susan Feniger and Mary Sue Milliken and a foodie film discussion for “James Beard: America’s First Foodie”

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Executive Chef Julie Picco may have just joined the team at the Restaurant at the Getty Center in Los Angeles this spring, but she is no stranger to farm-to-table cooking

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