Bon Appétit Management Company

Executive Chef Ted Mathesius of Adobe in Lehi, UT, was among eight honorees at the 2017 United Fresh Produce Excellence in Foodservice Awards in Chicago

What’s the best thing about working for Bon Appétit? Willamette University Executive Chef André Uribe has been asked that question a million times

Executive Chef John Krickl teaches essential cooking skills, simple recipes, and cost- and time-saving tips to Wheaton College students so that they may continue to eat healthily and sustainably after graduating or moving off campus

Bon Appétit at The Huntington launched a new culinary event series, giving guests access to a cooking class with celebrated chefs Susan Feniger and Mary Sue Milliken and a foodie film discussion for “James Beard: America’s First Foodie”

How one non-profit is trying to make the Chesapeake Bay more sustainable and fighting hunger through encouraging overfishing. Yes, overfishing!

Executive Chef Julie Picco may have just joined the team at the Restaurant at the Getty Center in Los Angeles this spring, but she is no stranger to farm-to-table cooking

Almost 90 Bon Appétit locations in the Bay Area and Los Angeles donate excess edible food through Chefs to End Hunger. Fellow Maggie Kraft got to see how donations move from kitchens through the warehouse to the nonprofits to people in need.

Beat Bobby Flay? No problem — at least if you’re Vuong Loc, executive chef of SODO Kitchen at Starbucks headquarters in Seattle, who also manages to find time to run the restaurants Pomerol and ChinaPie.

For the fourth consecutive year, Genentech chefs went to war…with each other. The 2017 edition of Chef Wars presented a cutthroat culinary competition among 18 chefs from the South San Francisco cafés split into three teams.

For the fourth consecutive year, Bon Appétit chefs went to war…with each other. The 2017 edition of Chef Wars presented a cutthroat culinary competition among 18 chefs.