Bon Appétit Management Company

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.

Pastry Chef Joanne Ponvanit submitted two outstanding desserts for the 10th Getty Underground community art program.

Manager of Food Education for Children Hannah Schmunk and the Healthy Kids team partnered with LiveMoves to plan both a field trip to the Garden at AT&T Park and two on-site nutrition and culinary workshops.

The Bon Appétit team at Biola University hosted more than 60 chefs and 40 catering staff and managers who came from as far north as San Francisco, as far south as San Diego, and as far east as Utah for the conference.

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.

The Bon Appétit team at AT&T Park, home of the San Francisco Giants, was featured on Travel Channel’s show Food Paradise to show off the many dishes beloved by Giants fans.

Why the Thai government must follow through on its promise to ratify the International Labour Organization (ILO) Convention on work in fishing (C.188), which is essential to protecting the working conditions of fishers on Thai vessels and to eliminating labor abuses in the supply chains of international brands

CEO Fedele Bauccio and the rest of the local team were extremely excited to host a private Warriors trophy viewing party at Foundry & Lux, Bon Appétit’s public restaurant in South San Francisco, CA.

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.