Bon Appétit Management Company

José Andrés visits University of San Francisco to thank the volunteers who prepared thousands of meals for COVID-19 quarantined cruise ship passengers

Bon Appétit chefs, top managers, and other staff are volunteering to make meals to be delivered to the stranded Grand Princess passengers

As part of the annual holiday thank-you to our clients, Bon Appétit is giving the most precious gift there is — clean drinking water — on their behalf.

During National Hispanic Heritage Month* we’re partnering with Traci Des Jardins, the two-time James Beard award winner, philanthropist, and operator of Bon Appétit Management Company restaurants. We explore Traci’s upbringing, the alchemy of identity and cuisine, and what her Hispanic heritage means to her.

Chief Strategy and Brand Officer Maisie Ganzler looks back on Bon Appétit’s holiday tradition of supporting special charities, and shares about the 2019 recipient, Rebel Ventures.

Bon Appétiters joined volunteers from World Central Kitchen to help aid relief efforts in Nebraska communities devastated by flash floods.

When Ty Paup learned about Bon Appétit’s unique chef-driven culture in 2006, it was love at first sight for him. As Brown University’s culinary director, he helps his team to elevate the campus food experience, and has cooked at the renowned James Beard House and with José Andrés’ World Central Kitchen in the past two years.

Chef José Andrés and his nonprofit World Central Kitchen marshaled an army of chefs, volunteers, and food donations from all over Puerto Rico and the world. Together they made almost 2 million meals for victims of Hurricane Maria.