Bon Appétit Management Company

Our 2025 Chef of the Year, Nimal Amarasinghe, is 13 years into his career at Bon Appétit and stands out for the way he leads with purpose, innovation, and heart, according to Regional Vice President Michael Aquaro, who nominated him for the award.

The phrase “return to office” has become something of a corporate bogeyman — dreaded by employees, debated by leadership, and tied to broader questions about culture and engagement. In the era of hybrid work, office life has a different rhythm, one that flexes by the week, the team, even the weather.  

As Bon Appétit continues to grow alongside our corporate clients, commissary kitchens have become an important part of our operational toolkit. Full-scale on-site kitchens aren’t always feasible or desired by clients — but expectations for fresh, high-quality food and customizable programs haven’t changed.  

Food literacy is about knowing where your food comes from, but it’s also about empowering people with the skills and confidence to cook, explore, and engage with food in a meaningful way outside of our cafés. One way we do that is with our teaching kitchens.  

Congratulations to Chase Center Culinary Director Kristela Nazario-Mendoza and her team!

We’re thrilled to partner with Cliff Rome, chef and owner of Peach’s, a restaurant in the Bronzeville neighborhood of Chicago. We’re teaming up with Chef Rome to operate the dining services at the Obama Presidential Library, which will open on Chicago’s South Side next year. Watch the video to get to know Cliff a little more! 

At Bon Appétit, our Dream promises that we provide “food that is alive with flavor and nutrition… for the well-being of our guests, communities, and the environment.” As I think about what this means in practice, ensuring that we do all we can to foster a well-informed relationship with food among our teams and guests is a core part of my vision.  

While we work to affirm our commitment to small-scale, climate-friendly food systems every day, Earth Day is a chance to dig in.

How do we meet the needs of our many global crises, from food insecurity to combatting the climate crisis? Never fear — beans are here!

Did you know that many plants used as cover crops are also edible (and delicious)?