Bon Appétit Management Company

Bon Appétit’s newest Fellow, Peter Todaro, is passionate about redeveloping and strengthening local food systems.

When Bon Appétit launched Healthy Kids in the Bon Appétit Kitchen last fall, we knew the kids were going to have fun, but we could never have imagined how much joy, laughter, and smiles it would bring into our lives and to Bon Appétit teams across the country.

Bon Appétiters at SODO Kitchen at Starbucks in Seattle completed a day of volunteering for Food Lifeline, whose mission is to rescue surplus food from area farmers, producers, stores, and restaurants and distribute it to food banks, shelters, and meal programs throughout western Washington

Catering Attendant Treisha Hall and Executive Chef Toby Pace go above and beyond to fulfill a Citrix employee’s Italian beef dreams

At St. Timothy’s School, an all-girls private high school in Stevenson, MD, just west of Goucher College, the Bon Appétit team is lucky enough to be able to buy from the productive campus farm, called Redlands Farm

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

Executive Chef Ted Mathesius of Adobe in Lehi, UT, was among eight honorees at the 2017 United Fresh Produce Excellence in Foodservice Awards in Chicago

What’s the best thing about working for Bon Appétit? Willamette University Executive Chef André Uribe has been asked that question a million times

SAP participated in Bon Appétit’s Waste Awareness Campaign, an annual month-long educational and awareness-raising initiative with a three-part goal

Executive Chef John Krickl teaches essential cooking skills, simple recipes, and cost- and time-saving tips to Wheaton College students so that they may continue to eat healthily and sustainably after graduating or moving off campus