Award-winning chef Tony Mantuano works with Mediterranean inspirations and local sourcing amid sweeping views of Millennium Park.
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- News St. Louis Post-Dispatch
No formal announcement has been made yet, but the Phoenix New Times reported that Edward Farrow is heading to St. Louis. He last served as executive chef at Café at MIM, the Musical Instrument Museum in Phoenix. Both eateries are operated by Bon Appétit Management Company.
- News Motley Fool
In this multipart video interview, CEO Fedele Bauccio recounts his decision to leave a private company after a takeover and pursue his dream of making a difference in the institutional food service industry by introducing the concept of a chef-driven restaurant company.
- News New York Social Diary
Exploratorium’s new Seaglass restaurant is a destination unto itself.
- News Manitou Messenger
By showcasing foods that have a smaller carbon footprint, as alternatives to dairy, meat, and packaged products, the Bon Appétit staff at St. Olaf College helped students learn about how their food ingredient choices affect the environment.
- News USA Today
Two Bon Appétit accounts are featured in this 10-college roundup.
- News Fast Company Design
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.
- News Examiner.com
A look at Public House, AT&T Park’s beer-centric bar and restaurant that doesn’t skimp on delicious food.
- News Northfield News
St. Olaf College’s food provider, Bon Appétit Management Company, the college’s food provider, took the day to give out free earth-friendly smoothies and educate students about their ongoing push for sustainable food practices.
- News Food Management magazine
Bon Appétit Management Company’s Low Carbon Diet Day takes Earth Day as an opportunity to educate university students on low-carb dining–the kind that means reduced carbon footprint, not reduced carbohydrates.