Blog: Staff

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  • Blog

Executive Chef Darryl Bell has enjoyed extending his teaching workshops to the Bon Appétit team at Foundry & Lux in South San Francisco, CA, where he shares tips on technique, knife skills, butchery, and more.

  • Blog

Despite the numerous challenges she faced early in her life and career, Executive Sous Chef Diana Yu found ways to adapt, learn, and grow, and now manages a team around 80 people at Emory University.

  • Blog

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.