Bon Appétit Management Company

See how Bon Appétit’s people are truly our “secret sauce.”

I’m excited to continue the conversation around food and food justice on college campuses where I refined my own convictions.

Introducing the many people involved in the fresh, delicious food at the Garden at AT&T Park — from planting and picking to chopping and cooking it!

The wants, needs, and desires of college students are always evolving — trying to avoid the freshman fifteen, needing a late-night snack to power through finals week, or craving some biscuits and gravy on the weekend. If you’re lucky, you have a chef like Christopher Smith on your campus.

Most culinary school students do it for the love of the profession — and expect grueling, family-unfriendly hours, and low pay when they graduate. But Le Cordon Bleu students were thrilled to learn about an better path, with Bon Appétit.

Longtime Bon Appétiter Rob Scott is a rock star on the Wash U campus.

Showing dedication, teamwork, and grit, Bon Appétit teams kept the doors open and the food hot during the Northeast’s winter storms.

Reed College Executive Chef Jenny Nguyen opens up about her Bon Appétit family, passion for farmworkers’ rights, and love of rice.

By turning imperfect peppers into Dad’s World Famous Chili, General Manager Derek Whitney shares how we can all make a difference by “picking the ugly one.”

Creating a program to incentivize Reed students to opt for reusable cups instead of disposable.