Bon Appétit Management Company

Bon Appétit puts its resources toward paying farmers a premium for meat and eggs raised according to strong humane standards

The chefs behind Border Grill and Blue Window are joining forces to help make The Huntington Library a dining destination

The Border Grill and Blue Window team will partner with Bon Appétit to take over three distinct concepts

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

They’ve always eaten well at Seattle U, but they may eat even better as the school recently engaged celebrated culinarian Christine Keff (Flying Fish) as the dining department’s new executive chef

Meet our new chef at the Art Institute of Chicago and hear about the delicious new offerings she is bringing to Terzo Piano. Recipe for her Butternut Squash Risotto included online.

The newly opened restaurant complex Foundry & Lux is a playground for adults that has two bowling lanes, a pool table, bocce ball, and more

What to pack for a kid’s lunch that doesn’t get boring over time? Bon Appétit Executive Chef John Koyanagi, who oversees daycare meals at Genentech in South San Francisco, has some ideas.

The dining hall at Roger Williams University isn’t your typical college cafeteria. Jonathan Cambra, director of culinary operations, includes local produce, meat, and seafood in the campus dining program while also minimizing food waste

From cooking Pinterest-worthy food to using “stealth nutrition,” here’s how our fresh food approach has improved the health and dining experiences of Rose-Hulman students and staff.