Bon Appétit Management Company

Back in 2009, Gallaudet students and Bon Appétiters transformed an abandoned volleyball court into 14 garden beds. Since then, Gallaudet’s garden has also gone through different management structures, all leading up to a major transformation this season.

Chef José Andrés and his nonprofit World Central Kitchen marshaled an army of chefs, volunteers, and food donations from all over Puerto Rico and the world. Together they made almost 2 million meals for victims of Hurricane Maria.

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.

Young visitors from West Bay Pilipino Center harvested their own Romanesco grown in The Garden at AT&T Park and were thrilled to use it as a topping on their pizzas

“We have a job to do. Whatever it takes, we take care of our communities,” explains Bon Appétit President Michael Bauccio.

“‘If you don’t have nothing else, you will have your job,’ so I grabbed my work pants, two shirts, my Bible, and my back scratcher, out of all things!”

Through it all, Bon Appétit teams did what they could to take care of each other while finding a way to serve meals to hundreds — sometimes thousands — of guests.

The Bon Appétit team at Fred Hutch hosted a lemonade stand to benefit students at the Hutch School of the Fred Hutchinson Cancer Research Center, who’ve had to move to the area for their own cancer treatment or the treatment of a loved one

Education First, an international language education company, takes what it calls World Wednesdays very seriously. In solidarity, the Bon Appétit team highlights one country each Wednesday at dinner.

Take a journey through Bon Appétit’s 30 years with reflections from CEO/Founder Fedele Bauccio, President Michael Bauccio, and other Bon Appétit senior leadership.