When Fedele Bauccio co-founded Bon Appétit Management Company, he set out to revolutionize the food service industry by bringing fresh, made-from-scratch food to the contract market.
Fedele began his career as a dishwasher in 1960 with Saga Corporation's Education Division while a student at the
In 1987, Bon Appétit Management Company was born. For the first time, real executive chefs were put in the kitchens of colleges, universities, corporations and cultural centers. Fedele’s dream of a company committed to culinary expertise was a reality and customers noticed, fueling quick growth for the small, San Francisco-based company.
In 1999, Fedele led his team to once again raise the bar for onsite food service by making a commitment to socially responsible food sourcing. Today, Bon Appétit spends over $55 million annually on food from within a 150-mile radius of each café, uses only sustainable seafood, sources turkey breast and chicken raised without antibiotics as a routine feed additive, features natural beef burgers, and leads the industry in using cage-free shell eggs. In 2007, the company debuted its Low Carbon Diet, the first program to make the connection between food and climate change. Bon Appétit is now a $500 million company with over 400 cafés in 28 states serving over 80 million meals a year.
Fedele was a recipient of the 1992 Restaurants & Institutions "Ivy Award," and in 1998 was presented with the Nation's Restaurant News Golden Chain Award for Excellence. He is a board member of Compass Group, North America and serves on the board of Dynamic Payment Ventures in
Fedele graduated from the
