At 16, Rogelio García was a young dishwasher in a Napa Valley restaurant. At 31, he's the chef of one of San Francisco's hottest restaurants and rapidly making his mark in California's renowned food scene.
"We've all made our commitments. What's next is to live up to the commitments we've made, and I don't say that flippantly; that is a real challenge." —Maisie Ganzler, Bon Appétit Chief Strategy and Brand Officer
NPR
In an attempt to reduce the company’s carbon footprint, Google is making changes to the food it serves its employees: everything from blending burgers with mushrooms to a data-driven quest to create the most delicious vegan taco.
"What makes Bon Appétit so special?…The whole company is based on three standards of food; it is alive with flavor and nutrition, prepared from scratch and sourced in a socially responsible manner."
Bon Appétit CEO Fedele Bauccio is the reason that tech companies’ cafeterias may rival Michelin-starred restaurants one day.
Vassar-funded hoop houses will greatly enhance the amount of fresh vegetables available to the college when Bon Appétit commences operations in June
Of all the ways to try to get kids to eat their vegetables, Bon Appétit may have come up with one of the most effective: teaching kids how to eat, enjoy, and prepare meals and snacks with them
LinkedIn Café Chef Ryan Wilson tells why Bon Appétit supports food recovery
“I feel very strongly that our success comes from not being for everyone. We’ve succeeded by working with customers who value what we do, and by being careful to reject opportunities that aren’t right." — Fedele Bauccio, CEO
Forbes
Silicon Valley Business Journal (PDF)
Silicon Valley employees chow down on tens of thousands of meals, snacks, and fancy coffees each day. But just who is preparing all this food? Most likely it’s a company you've probably never heard of, but a phrase you may say often: Bon Appétit.
A profile of Bon Appétit Vice President of Strategy Maisie Ganzler's behind-the-scenes work for the food service pioneer
Recipes and realities are changing in home kitchens as well as at Bon Appétit's corporate cafés.
“People think (my new job) is way different than it actually is. I'm still the same chef, but working for a company with more opportunities." — Brian West, Bon Appétit Executive Chef, SF Business Times
SF Business Times
Around the country, food service companies, grocers and entrepreneurs passionate about fighting food waste are rallying to buy up fruits and vegetables excluded from the produce aisle because of their defects.
Silicon Valley was a completely different world when Fedele Bauccio started his restaurant company in 1987.
A front-page feature package, including video and slide show, about our Garden at AT&T Park
Golden Acre farmer Jason Plotkin wants to extend his growing season year-round, with help from Bon Appétit.
As students and professors return to Case Western Reserve University, they’re being greeted with new offerings such as gourmet grilled cheese and affordable upscale dining on campus.
Bon Appétit will open Stem this fall in Mission Bay, with bocce ball, a garden, a patio, and view of the water.
Working with Hampton Creek to perfect its dough for delicious, sustainable cookies, soon to be served in our cafés across the country
"[The Garden at At&T Park] is a cool thing. It is a crazy, extremely, mind blowingly San Francisco thing, but it is a cool thing."
About.com
Food waste has become a hot-button issue, and companies like Bon Appétit along with city and federal governments are adopting strategies for reducing it.
Always open to new things, Roger Williams University students try tasty low carbon makeover dishes and learn about beef and dairy's impact on the environment and climate change.
Just as the Exploratorium’s exhibits are designed to encourage young visitors and their parents to explore and step out of their comfort zones, the restaurant's menu does the same.
The menu of this on-campus restaurant – with its emphasis on local procurement – could easily compete with any number of local bistros.
A student explains why she thinks "Bon Appétit is the most complex, scientific and truly magical facet of life at St. Olaf"
A small, marginalized group of tomato pickers has changed the way corporate behemoths do business, and their strategy could well take off.
Hampshire College on our commitment to supporting local food and other sustainability goals.
Q&A with Fedele Bauccio on how sustainability and design find a voice in corporate, university, and museum dining.
Our Terzo Piano, Taste Restaurant, and Cafe Modern are named as among the country’s best places to pair cultural excursions with fantastic food.
In my work supplying food for some of the most innovative companies, I’ve found that making food – and great food experiences – part of everyday office life can make employees happier and more productive.
The Harvard Business Review
Q&A with CEO Fedele Bauccio about serving farm-to-fork meals at Oracle and throughout Silicon Valley.
An edible garden at AT&T Park will be the first such facility at any U.S. professional sports venue.
International magazine highlights Bon Appétit Management Company's waste reduction efforts such as onsite composting and trayless dining.
There is no food service company that is close to Bon Appétit’s leadership on animal welfare issues.
Ensia
An alliance of retailers, fruit growers, and farmworkers has begun a program to promote healthy produce and improve working conditions.
Our restaurants Terzo Piano at the Art Institute of Chicago and Provenance at the Cleveland Museum of Art are don't-miss culinary experiences for art patrons.
Silicon Valley employees routinely get the best and healthiest food at work. Doing something similar in our schools isn’t as crazy as it seems.
When BAMCO CEO Fedele Bauccio recently read a Pork Network op-ed by food industry and consumer advocate Rick Berman blasting the movement to ban gestation crates, he was moved to draft a response.
BAMCO’s latest project recognizes the need for student farms to connect not only with hyper-local markets, but with each other, so they can share resources and support.
The company’s ethos revolves around fresh, local and sustainable food and fish is their latest effort to introduce diners to new flavors and as take pressure off overfished species.
Boston Globe
Jon Fortt takes an inside look at the catering world of Silicon Valley's hottest player.
"CEO Fedele Bauccio often doesn't get credit outside the industry for being a trailblazer. But let me tell you: His impact on the local-sustainable movement is big.…"
“I’m not some Berkeley hippie. …I’m sure they’re going to think I’m nuts [for the animal welfare announcement], but I don’t care. This is the right thing to do. I know it is.” — CEO Fedele Bauccio
Washington Post
There's no shortage of inspiration on the walls of the Cleveland Museum of Art. Now, the same can be said of the plate.
This is cafeteria food that you actually want to eat, food that deserves to be served with wine.
The New York Times