Bon Appétit Management Company

The Bon Appétit team at the University of Pennsylvania won a NACUFS Gold Award for the newly renovated Houston Market — and were further elated to capture the Grand Prize in the large school category at the 2019 National Conference!

The University of Pennsylvania became the first Ivy League university to complete the Healthier Campus Initiative of the Partnership for a Healthier America.

For many, baseball is synonymous with hot dogs and cracker jacks, but the Bon Appétiters at San Francisco’s Oracle Park (home of the San Francisco Giants), are redefining ballpark cuisine for a new audience: plant-forward fans.

Café Modern’s Executive Chef Denise Shavandy at The Modern Art Museum of Fort Worth was named Critics Choice Best Chef 2018 by Fort Worth Weekly.

Supporting local farmers is more important than ever, and doing so just got a little easier for the Bon Appétit Management Company team at Hampshire College in Amherst, MA.

Savannah College of Art and Design’s executive chef joins local fine-dining chefs in giving the South its flavor.

Oxford College Executive Chef Duke Walsh was honored with the Action Ministries’ Life-Changer Award, given to someone who goes above and beyond to give back to their community.

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.

Together, Penn and Bon Appétit won a NACUFS Silver Award in the Residential Dining Concepts category, for the newly renovated Hill College House Dining Café.

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.