There’s a new way to enjoy some seriously stunning dishes and take in some of the most elite sports cars in the world. Oh, and it’s open to everyone.
Latest News Clips
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.
Our chief strategy & brand officer, Maisie Ganzler, joined leaders from influential animal welfare organizations to tour Perdue Farms’ improved chicken houses, a change Perdue is making in response to pressure from big corporate buyers
Top Stories About Bon Appétit Management Company
At Bon Appétit Management Company, we’ve been lucky enough to get some great press. Writing in the New York Times, Mark Bittman has called us “the most principled food services company in the country” and the “future of cafeteria food.” The Washington Post said that we’re “working to reshape American agriculture.” Our 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. Like 136.5-million-meals-served-just-last-year big,” according to a profile in 7×7.
Latest Press Releases
Chase Center to Bring Locally Sourced Food and Beverage Experiences with Top-Notch Restaurant Partners
Chase Center brings together Bon Appétit and Levy for best-in-class culinary programs OAKLAND, CA (April 3, 2017): The Warriors announced today a first-of-its-kind hospitality partnership between Bon Appétit Management Company and Levy to manage food and beverage initiatives at Chase Center, set to open for the start of 2019-20 NBA Season. As part of […]
Wellness @ Bon Appétit offers cutting-edge health and nutrition information to the more than 1.5 million people who visit our custom client websites every month.
Angéle, French Laundry veteran joins Traci Des Jardins at The Presidio’s award-winning restaurant
Latest Blog Posts
The farming program at Carleton is almost completely student-run, with staff changing year to year, a fact that made the professionalism of the farm even more impressive.
Inspired by her mother’s expansive backyard garden, Chef Mayet plants her own small patio garden and shares some tales and recipes
Latest Issue of Bravo, Our Company Magazine
Bravo is our “almost quarterly” internal company magazine. With 80 to 100 pages’ worth of fun and informative news about our Farm to Fork vendors, kitchen gardens, and special events held at Bon Appétit accounts around the country, it showcases our commitments in action — day in and day out.