Bon Appétit Management Company

A lucky group of Bon Appétit East Coast chefs were invited to prepare a multicourse meal at the esteemed James Beard House in New York City, showcasing the best of regional ingredients.

Despite the numerous challenges she faced early in her life and career, Executive Sous Chef Diana Yu found ways to adapt, learn, and grow, and now manages a team around 80 people at Emory University.

The culinary team at Electronic Arts in Redwood City, CA, created their very own cookbook of Bon Appétit chef-approved and guest favorite recipes.

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.

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.

Bon Appétit Executive Chef Chris Lenza and the Café Allegro team are known for their commitment to showcasing Arizona ingredients and indigenous foodways. But for this year’s Eat Local Challenge, attended by some very special guests, they outdid themselves.

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.

Executive Chef Greg Lowry and Sous Chef Matt Lovelace from Phillips 66 in Houston were honored to be among a handful of acclaimed chefs invited to participate in the Heritage Fire Snowmass in Aspen, CO.

Inspired by the legacy of beloved chef and travel writer Anthony Bourdain, Bon Appétiters at LinkedIn held a benefit dinner to raise funds and help bring awareness to suicide prevention efforts.