Bon Appétit Management Company

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.

Lists ranging from Princeton Review’s Best Campus Food and the Daily Meal’s 75 Best Colleges for Food to Forward’s Best Colleges for Jewish students show that Bon Appétit teams are dishing up what it takes to make students happy.

Patrick McElroy, Bon Appétit’s executive chef at Washington University in St. Louis, shares what goes into making America’s Best Campus Food.