Bon Appétit Management Company

The culinary team at Electronic Arts in Redwood City, CA, created their very own cookbook of Bon Appétit chef-approved and guest favorite recipes.

Café Modern’s Executive Chef Denise Shavandy at The Modern Art Museum of Fort Worth was named Critics Choice Best Chef 2018 by Fort Worth Weekly.

The Bon Appétit team at Biola University hosted more than 60 chefs and 40 catering staff and managers who came from as far north as San Francisco, as far south as San Diego, and as far east as Utah for the conference.

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.

Savannah College of Art and Design’s executive chef joins local fine-dining chefs in giving the South its flavor.

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.

Executive Chef Greg Lowry and Sous Chef Matt Lovelace from Phillips 66 in Houston were honored to be among a handful of acclaimed chefs invited to participate in the Heritage Fire Snowmass in Aspen, CO.

Inspired by the legacy of beloved chef and travel writer Anthony Bourdain, Bon Appétiters at LinkedIn held a benefit dinner to raise funds and help bring awareness to suicide prevention efforts.

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.

Now in his 12th year on the Bon Appétit team at Google, Executive Chef Luis Rodriguez has helped open more than 30 cafés. Luis shares his journey, which he began as a line cook.