Bon Appétit Management Company

Inspired by the legacy of beloved chef and travel writer Anthony Bourdain, Bon Appétiters at LinkedIn held a benefit dinner to raise funds and help bring awareness to suicide prevention efforts.

Chicago’s Terzo Piano Chef di Cucina Carolina Diaz has been crowned U.S. Master of Pasta in a pasta-themed showdown hosted by Barilla.

Now in his 12th year on the Bon Appétit team at Google, Executive Chef Luis Rodriguez has helped open more than 30 cafés. Luis shares his journey, which he began as a line cook.

The Bon Appétit team at the Art Institute of Chicago creates a new menu to complement the museum’s current exhibitions

Executive Chef Rogelio Garcia talks about his experience on Season 15 of Top Chef and invites his new friends — some of the country’s hottest chefs — to show off their creativity in The Commissary’s monthly Open Kitchen series

Executive Chef Brian Trykar and the Bon Appétit team at VSP team up with guests to offer new plant-based dishes that everyone is excited about

Mt. Angel Abbey’s Executive Chef/General Manager Paul Lieggi collected his second consecutive win in the preserved seafood category for his hot-smoked salmon at the Good Food Awards in San Francisco.

When asked how he ended up in cooking, Bon Appétit Chef/Manager Dick Thompson answers, “Life happened.” In just over three years, Dick has gone from supervisor at Melt to chef/manager of the entire TVUC, which has five concepts.

At Citrix, Executive Chef/General Manager Joseph Dowe and his team at Dillon’s Café featured a special menu offering authentic Nigerian cuisine

Once per year, General Manager Adrian Burciaga invites an international guest chef to share the kitchen with the Bon Appétit team, cooking a multicourse meal to pair with the evening’s themed wines. This year, Adrian partnered with renowned chef and Top Chef Mexico judge Aquiles Chávez.