Bon Appétit Management Company

Matthew Fogarty, Bon Appétit’s executive chef at St. Olaf, talks about helping to cook up some of America’s Best Campus Food.

At The Taste of Putnam County, the menu by the Bon Appétit team from DePauw University in Greencastle took home top honors!

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

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 third consecutive year, the Bon Appétit team at St. Olaf College in Northfield, MN, was invited to celebrate its high ranking (number 5 this time!) at the Amherst campus of the University of Massachusetts

Besting the competition at any chili cook-off feels great, but when the event benefits a pediatric cancer foundation, participation is its own reward.

The fish that Bon Appétit Executive Chef/Manager Paul Lieggi smoked and submitted comes with a special pedigree.

Congratulations to our teams at St. Olaf College (#5), Washington University in St. Louis (#9), Seattle University (#19), and Goucher College (#20)!

It’s an arms race amongst food service companies to provide the best campus food. That’s why even here at Bon Appétit Management Company, which started the restaurant-quality revolution in on-campus dining, we’re thrilled when our campuses are recognized for their high standards and innovative programs.

Black Mesa Ranch’s dream project of an expanded solar array and cheese refrigeration unit has begun, with the help of a $5,000 Fork to Farm grant from Bon Appétit.