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!

Our chefs on college campuses around the country have the unique responsibility to expand the minds and palates of an emerging generation, and an opportunity to educate students about the importance (and deliciousness) of sustainably sourced seafood options, both wild-caught or farmed, that are served in their campus cafés. 

We’re thrilled to share the newest issue of Bravo – affectionately known as the “almost-quarterly newsletter of Bon Appetit Management Company,” which went on hiatus during the pandemic. Today, it’s back with a new format but the same commitment to celebrating our people and their accomplishments. Check it out!

Jeff Thurston has been at this for a while. Compass and Bon Appétit Management Company’s 2024 Chef of the Year has been working in restaurants since he was a teenager growing up in Toronto. It didn’t take long for the energy of restaurants to grab hold of Jeff. Over 30 years later, he still thrives off the action in the back of the house and the buzz of guests in the front of the house.  

Kudos to the leadership and team for a successful run at Birmingham Southern College – way to show up for your guests and each other all the way to the end!  

Tofu is an ingredient worth celebrating. It is endlessly versatile, rich in history and tradition, and is an important ingredient across many Asian cuisines. This Asian American and Pacific Islander (AAPI) Heritage Month, Bon Appétit Management Company is excited to shine a light on the ancient origins of tofu and its modern evolution as a rising staple across the US and in our cafés.   First, a history lesson: tofu first originated in China over 2000 years ago during the Western Han Dynasty. While its origin story is debated, some say that a Chinese royal named Liu An first created tofu while he was experimenting with soy milk and accidentally caused the mixture to curdle. Today, the art of tofu-making has built upon this initial discovery: dried whole soybeans are soaked, then ground up and cooked. The solid pulp (okara) is […]