Posts by

Peter Todaro

The Bon Appétit at Roger Williams team has built a leading local sourcing program, bringing the best of the state’s cornucopia of seafood, produce, and animal proteins to campus. Over the past 18 years, the team, led by General Manager James Gubata and Culinary Director Jonathan Cambra, has worked closely with a tight-knit group of Farm to Fork vendors, learning some valuable lessons along the way. 

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Meet Bon Appétit’s nominee for 2023 Chef Appreciation Week Chef of the Year, Doran Payne!

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Under the leadership of Culinary Director Kristela Nazario-Mendoza, the Bon Appétit Management Company at Chase Center team is putting Bon Appétit’s Farm to Fork program into action at one of the world’s premier sporting arenas.

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Bon Appétit’s Plant Forward trainings bring a rigorous curriculum and meaningful connections to teams across the country.

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We’re thrilled that three Bon Appétit chefs – Chase Center Culinary Director Kristela Mendoza, Linkedin Chicago Culinary Director Kristine Subido, and Kitami Lentz, Executive Development Chef of Culinary Training and Activation at a large technology company – were selected to participate in the Women in Culinary showcase after being nominated by regional leaders.

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The Common Market, a non-profit food distributor with a mission to empower communities through local food, has partnered with Bon Appétit teams across the country.

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As fall turns to winter, we’re looking back on a season of Adventures!

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At Cornell College in Mount Vernon, Iowa, the Bon Appétit team has been putting our values into practice.

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Far above the bustling streets of Manhattan and many floors of priceless art and antiquities, Culinary Director Bill Telepan and the Bon Appétit at the Metropolitan Museum of Art team are tending to their garden.

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Bon Appétit chefs gathered at Saint Martin’s University in Lacey, Washington, to support the school’s black-tie gala that featured celebrity chef Anne Burrell.

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