Our 2025 Chef of the Year, Nimal Amarasinghe, is 13 years into his career at Bon Appétit and stands out for the way he leads with purpose, innovation, and heart, according to Regional Vice President Michael Aquaro, who nominated him for the award.
From Our Blog
Bravo Solutions Stories: Office Optional, Hospitality Required
The phrase “return to office” has become something of a corporate bogeyman — dreaded by employees, debated by leadership, and tied to broader questions about culture and engagement. In the era of hybrid work, office life has a different rhythm, one that flexes by the week, the team, even the weather.
Bravo Solutions Stories: Never Say No and Other Best Practices for Running Commissary Kitchens
As Bon Appétit continues to grow alongside our corporate clients, commissary kitchens have become an important part of our operational toolkit. Full-scale on-site kitchens aren’t always feasible or desired by clients — but expectations for fresh, high-quality food and customizable programs haven’t changed.
More blog posts
Leading By Example
Bon Appétit Management Company is an on-site restaurant company offering full food-service management to corporations, universities, museums, and other specialty venues. Based in Palo Alto, CA, we operate more than 1,000 cafés in 33 states. Our chefs cook from scratch, including sauces, stocks, and soups. Widely recognized as a pioneer in environmentally sound sourcing policies, we are proud to be the first food service company to:
Directly support small, local farms- Strive to serve only sustainable seafood
- Address antibiotics overuse in our meat supply
- Switch to cage-free eggs, both shell and precracked/liquid
- Tackle food’s role in climate change
- Advocate for farmworkers’ rights
- Commit to pork raised without gestation crates
- Switch to third-party verified humanely raised ground beef
Timeline
Follow us on Instagram
We'll take a slice! (Or two.) (Or three! 😋)
Our @stjohnscollegedining team hosted an al fresco pizza pop-up, serving up traditional margarita pizzas with San Marzano tomatoes, buffala di mozarella, and fresh basil.
#LoveBonAppetit
Our annual Eat Local Challenge is Tuesday, September 23rd at cafés across the country! We’re ...
Our annual Eat Local Challenge is Tuesday, September 23rd at cafés across the country! We’re getting back to the roots of Eat Local Challenge, exploring what it means for our chefs to craft a meal made entirely of foods grown within 150 miles of their café.
ICYMI, Eat Local Challenge has straightforward rules for our chefs to follow: All elements of the meal must be grown, harvested, milled, raised, or produced locally — the only exception is salt. 150 Miles, 100% Local. It’s that simple. (And, of course, not as easy as it might sound!)
In preparation for next week, check out some of our favorite moments from last year's 20th celebration of Eat Local Challenge!
#EatLocalChallenge #EatLocalChallenge2025 #EatLocal #SupportLocal #LocallyGrown
Our @bonappetitwhitman team recently hosted their athletics department's Gold and Blue Bash, ...
Our @bonappetitwhitman team recently hosted their athletics department's Gold and Blue Bash, and it was the perfect opportunity to put their brand new food truck "Blues Bites" to use! 🙌 Swipe through for a taste of their first event using a custom food truck. 👀 #LoveBonAppetit
Most Recent News
In Search of Lost Frost-it-Yourself Donuts
Other notable events of the 1900s include me graduating from Carleton in a cohort of Nirvana-loving, zine-making, irony-drenched classic Gen-X kids, who then found one another in the Burton cafeteria and mocked everything…
On Campus, it’s a Whole New World
There are perennial issues in the college and university worlds of residential and retail dining. Keeping diners interested in the same dining location three meals a day, seven days a week, adapting to changing technology, and more. And then there are today’s new issues …
Obama Visits Chicago to Get a Taste of Future Presidential Center Cuisine
Former President Barack Obama was recently in Chicago to work on plans for the in-progress Obama Presidential Center, including a stop at Peach’s in Bronzeville. Peach’s owner Cliff Rome is partnering with Bon Appétit Management Company to run the Obama Presidential Center’s restaurant and café, as well as catering on the campus.
Join Us
We’re always looking for great people to join our teams! If you:
- Get excited when fresh, local produce arrives on your loading dock
- Enjoy creating all-new dishes from scratch
- Love interacting with people through delicious and nutritious food
- Thrive when part of a close-knit team that takes your and others’ safety seriously
- Enjoy helping people reach their full potential, nourishing them through at-work learning opportunities
Then you may be a fit for us!