Meet Our People

David Smigo, Bon Appétit’s executive chef at Cornell College, is “the hardest working human I’ve ever met and a culinary Mozart,” says General Manager James Richards. “He will go to any length to help his team, and he always finds a way to say yes. His loyalty and commitment have no boundaries.” David and James […]

The Bon Appétit team at Andrews University — Executive Chef Berta Arroyo, General Manager Linda Brinegar, and Sous Chef Lance Clark — have been serving Andrews students and the wider Berrien Springs, MI, community ever since the pandemic started with delicious from-scratch vegetarian and vegan meals. They’ve also organized dozens of community donations and deliveries […]

Rene Adame, executive chef at Edwards Lifesciences, likes to say he was “born and raised Bon Appétit,” having been hired at another corporate account in 2009 as a prep cook straight from an externship he started with Bon Appétit during culinary school at Le Cordon Bleu College of Culinary Arts.  “The great thing about working […]