Bon Appétit Management Company

When Bon Appétit Management Company relaunched its longstanding Win ‘Em Over with Service (WOWS) hospitality training program in 2021, the team redesigning the program recognized an opportunity to take a more inclusive approach to hospitality by focusing on the well-being of both guests and employees.

During National Nutrition Month, we’re profiling chefs and Registered Dietitians who are plant-forward influencers at Bon Appétit. These dynamic individuals are demonstrating how to make plant-forward eating as delicious as it is good for you. Each has a story that shaped their personal and professional journeys toward plant-forward eating.  I am quite fortunate to work for a company that truly believes we have the opportunity and responsibility to make this place a better world through sustainable food practices. I have been a part of the Bon Appétit team for 20+ years but have lived the “Farm to Fork” principle almost all my life.  As I recall my childhood in the Philippines, I am reminded of how my grandmother cooked for us every day. She went to the market daily and bought fish and other seafood that was so fresh they […]

During National Nutrition Month, we’re profiling chefs and Registered Dietitians who are plant-forward influencers at Bon Appétit. These dynamic individuals are demonstrating how to make plant-forward eating as delicious as it is good for you. Each has a story that shaped their personal and professional journeys toward plant-forward eating.  When people ask me about my commitment to plant-forward, I point out that there’s a contradiction between what nutrition science has been telling us for a long time and our culture. If you look at USDA’s MyPlate, approximately 50% of the plate is fruits and vegetables, which has been the recommendation for years. So, in a way, plant-forward eating has always been the recognized approach for a healthy diet. But our society focuses on the protein on the plate. When people ask what someone had for dinner, the response is usually […]

During National Nutrition Month, we’re profiling chefs and Registered Dietitians who are plant-forward influencers at Bon Appétit. These dynamic individuals are demonstrating how to make plant-forward eating as delicious as it is good for you. Each has a story that shaped their personal and professional journeys toward plant-forward eating.  In 2013, I was introduced to vegan cuisine by my now wife who has been vegan for 30 years. I had been going through a rough patch personally and needed to make a change in my life. I fell in love with vegan cooking and eating and embraced it “cold turkey.” (Yes, I recognize the irony in that statement). I dropped a ton of weight and started training for a marathon and cycling. It was transformative. I developed a love and passion for plant-based cooking and where it could take me. […]

Increasingly, Bon Appétit’s clients have been asking us about the connection between food and climate change, and what we can do together to reduce the impacts of their cafés on the global greenhouse gas footprint. It’s a question we welcome. We’ve gathered a suite of solutions that help our clients extend their climate commitments, offering customizable approaches to goal setting, tracking, and more.

What’s the best thing about working for Bon Appétit? Willamette University Executive Chef André Uribe has been asked that question a million times

What’s the best way to deal with an overabundance of seasonal produce? That’s the special focus of Bon Appétit’s 12th Annual Eat Local Challenge on September 27 this year!

Lemony and elegant, this unique take on hummus is colorful enough to draw a crowd and delicious enough to keep them coming back.

A gourmet version of ketchup that is tasty with no added sugar, unlike most commercial brands.

Nectarines and Coconut Cream – Bright, tart summer fruit and creamy coconut – it’s hard not to love this dessert. Serves 6.