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“We have all witnessed the transformation of staff when we take over an account; clients comment on the change in attitudes – they have been awakened from their complacency.”
— Randy De Mers, Regional Vice President
“Do good food, do it right, don’t take shortcuts, take good care of your people, and everything else will work.”
— Mark Lachance, Regional Vice President
“It makes me so happy to look around me and see so many folks who’ve grown with me in their positions…”
— Michael Venckus, Regional Vice President
“I had always had a passion for great food, outstanding customer service, and treating associates with compassion and respect, but I had never found an organization that embodied all those basic tenets until I joined Bon Appétit.”
— Elaine Smart, Regional Vice President
“I knew I had found my dream job…and I still feel that way today.”
— Carrie Buckley, Vice President of Image and Style
“We’ve set a new standard in food service again and again. We’ve respected people, animals, and the environment. And we’ve done it while growing profitably.”
— Maisie Ganzler, Chief Strategy and Brand Officer
Fellow Amanda Wareham finishes her Bon Appétit Fellowship and reflects on the work she’s done and lessons she’s learned through her unique experience.
More than a dozen of General Manager Tessa Vitale’s one-of-a-kind ceramic pieces grace The Commissary’s tables.
At the Fred Hutchinson Cancer Research Center in Seattle, the Bon Appétit team held a welcome party for summer itself, hosting a Taste Summer farmstand and barbecue for the entire campus.
Target Sous Chef Deziree Klema’s journey of pushing herself to constantly learn has opened the doors for her — and others — to achieve more.