Bon Appétit Management Company

Dozens of Bon Appétit corporate and higher-education clients joined two industry leaders to learn about new tools to fight food waste.

We’re reaching out to local Black-owned farms, bakeries, jam makers, confectioners, etc., to purchase ingredients, materials, meals, and more — and encouraging our guests to do the same.

On September 29, Bon Appétit teams across the country celebrated our 16th annual Eat Local Challenge Day, proving that yes we CAN still eat local!

Adobe employees experienced Studio ATAO’s immersive multi-course meal, involving virtual reality headsets and spoken-word narratives, organized by Bon Appétit and Adobe’s Asian Employee Network and VR Club.

Guests at SAP in Palo Alto, CA, had the special opportunity to meet Amy Kimoto-Kahn as part of Bon Appétit’s Star Chefs education series.

The Bon Appétit team at Massachusetts Institute of Technology hosted two dozen culinarians from across the East Coast for the region’s first plant-forward culinary training.

Inspired by the “Medieval Monsters: Terrors, Aliens, Wonders” exhibit, the culinary team at Provenance at the Cleveland Museum of Art created an elegant and innovative themed menu.

The Bon Appétit team at The Huntington Library, Art Collections, and Botanical Gardens collaborated with Chef-Partner Kajsa Alger on a duo of special events for guests and staff.

The Commissary team in San Francisco rang in their 5 year anniversary with a grand party for guests, where they toasted to their future while celebrating the restaurant’s past.

Bon Appétit’s Plant-Forward Culinary Collaborative (PFCC) working group came together for their first meeting at the Culinary Institute of America’s inaugural Plant-Forward Kitchen culinary summit.