In late November, Chase Center and the Golden State Warriors invited a few writers to sample new dishes from the Taste Makers, a group of small, local eateries operating inside the 18,000-seat arena.
Jeffrey Edalatpour of Metro Silicon Valley waxes poetic about the tranquil experience of dining at Sandhill Kitchen.
Some chefs order their produce from a large company. Some shop at the local farmers market. But the chefs at Stem Kitchen and Garden in San Francisco can simply step onto their rooftop for the freshest fruits, vegetables, herbs and edible flowers.
Maisie Ganzler shares Bon Appetit's journey to source 100% of the company's eggs from cage-free farms.
Executive Chef Amira Cooke has helped her foodservice team at Aurora Innovation build a safe and thriving work environment.
Tara Fitzpatrick of Food Management interviews Bon Appétit at St. John's College Executive Chef Michael Cleary about his team's new fermentation station.
Pepperdine University recently unveiled its new partnership with Bon Appétit, with plans to usher in a new era of dining with a renewed focus on Pepperdine’s values of fellowship and joy over shared meals.
A series of high-end, open-to-the-community dining locations in multi-tenant business clusters represents an innovative new way to provide an attractive onsite corporate dining amenity
Santa Cruz native Maisie Ganzler’s calling as an environmental and social activist wasn’t part of her original career plan, but it actually dates back farther than she remembers—back to when she was an infant.
Restaurant 917 opened five years ago featuring Porsche 911-shaped pats of butter and seasonal fare. With years of operation under its belt and an enthusiastic kitchen team that has stayed the course, 917 has rounded into a consistent, reliable South Bay gem. There’s even an impressive pastry program pushing fine dining-level desserts in this part of town.
Charter in Partnership with Time
Bon Appétit’s CEO talks about the how food brings people together, how the idea of corporate food service is evolving, and how values-driven food programs are now more important than ever.
Forbes checks in with Bill Telepan, Bon Appétit's Culinary Director at the Metropolitan Museum of Art.
The collaboration between Traci Des Jardins and Bon Appétit Management Company was featured in the San Francisco Chronicle. Photo credit: Aubrie Pick
Eater San Francisco covers the opening of el Alto, a collaboration between Chef Traci Des Jardins and Bon Appétit. Photo credit: Aubrie Pick
Bon Appétit’s Chief Strategy and Brand Officer nominated as part of investor Carl Icahn’s activist campaign to force sow welfare reforms.
Bon Appétit highlighted for animal welfare leadership in this year's Quit Stalling Report by World Animal Protection.
Neuman, whose appointment was announced Monday by the arena, the Golden State Warriors and Bon Appétit Management Company, is heading up Chase Center’s food and beverage program, a job that includes overseeing menus, managing chefs and leading some 200 culinary staffers working in the arena’s 36 concession stands and premium dining spaces.
Bon Appétit's new Culinary Director at Chase Center started from humble beginnings at kitchens in Puerto Rico and Malaysia.
New Culinary Director Chad Neuman unveils exciting updates to the dining experience at Chase Center.
Without missing a beat, Lynette Shorter reaches for diced tomatoes, shredded cheddar, lettuce, and seasoned ground beef to prepare another taco hot dog, this day’s lunch special at the Lafayette food truck.
With the platform, dubbed Waste Not, Bon Appétit employees can track waste using tablets in the back of house, and a color-coded system helps staff differentiate between food waste that is and isn’t preventable.
Des Jardins will bring rancho-inspired Cal-Mexican cuisine to Los Altos.
Los Altos' highly-anticipated State Street Market unveils involvement of Bon Appétit and a star-studded list of chefs
While the food service industry has changed profoundly over the past 35 years, one needle hasn’t moved enough—the power structure, where more than 75% of people in management positions are white—and that needs to change.
Bon Appétit team successfully implements COVID-19 safety precautions and serves the DePauw community.
The Bon Appétit team at the College of Idaho provides critical support to hunger-fighting mission on campus.
Campus Executive Chef Chad Melinger traded a fine dining career for the chance to experiment with college cuisine for Bon Appétit.
Five Bon Appétit clients make the list, for reasons including their dining programs by "the gourmet food company Bon Appetit"!
To-go meals made from scratch, without the major allergens, that are so good that even non-allergic students are requesting them!
“There’s nothing magical about putting food into a portioned cup. What we can’t lose sight of is the fundamental thing that food delivers on college campuses. It’s part of ‘adulting,’ where kids learn to make their own food choices or express their identity through food. How we achieve all that within the restrictions is a more interesting question than whether you will have prewrapped silverware.” —Maisie Ganzler, Chief Strategy Officer
New York Times
Contract management company teams up with chef José Andrés to feed 3,500 cruise ship passengers stranded by the coronavirus
At least 3,000 breakfasts, lunches and dinner will be provided seven days a week through June 12
After expanding their network to more than 100 chefs in 15 countries, Row 7 Seeds is moving into grocery stores. Additionally, a partnership with Bon Appétit Management Co. led to trials of Row 7 vegetables being grown and served at institutions from Oberlin College to Oracle Park.
Through the Healthy Kids in the Bon Appétit Kitchen Program, corporate accounts can partner with organizations like the Boys & Girls Club, YMCA, and local schools to host classes on healthy cooking.
Chef José Andrés will open an eatery on Johns Hopkins University's Homewood campus, serving dishes like tacos hongos and tortas.
The hyperlocal, desert-hearted program Chris Lenza, executive chef at the Musical Instrument Museum's Cafe Allegro, has cultivated is truly impressive.
The Atlanta Journal-Constitution
Over at Emory University, you can peruse the Stem to Root plant-based dining station, at the newly built student center, to find a plethora of clean eats.
Wesleyan’s dining service provider Bon Appétit Management Co. challenged its team to create a meal using only ingredients sourced within a 150-mile radius of campus.
From throwback burgerdogs to luxury wine vaults at the new home of the Warriors, here are five things to know about eating inside the new arena.
"Bon Appétit is our supplier over there, and they do a wonderful job — they recognize the diversity on campus so there’s always an international dish every meal that’s an option, again, to accommodate our student body and their needs. As students get to know that and get comfortable with that, you’ll find more and more even trying the international dishes just because they like to explore and are curious about it.” — Doug Brigham, College of Idaho Co-President
Boise State Public Radio
"We want to do the right thing for the environment," said CEO Fedele Bauccio. "Hopefully, this will spark other people in the industry to follow. ... We are a large company and can set an example."
Bon Appétit Management Company's move is the latest salvo in a growing war against straws.
Guests from Big Brothers Big Sisters of the Upstate arrived at Milliken’s corporate headquarters in Spartanburg to take part in Bon Appétit’s Healthy Kids Program.
Bon Appétit's joint venture with Traci Des Jardins makes the list for the fourth year since it opened.
Carolina Diaz, Chef di Cucina at Terzo Piano at the Art Institute of Chicago, shows how to cook braised hake with black bean sauce from her special Chinese menu in honor of a new exhibit.
Now the exclusive food provider at AT&T Park, Bon Appétit Management Company is bringing new items to Giants fans this season, including the Impossible Burger.
Arguello and STEM Kitchen + Garden are among the restaurants boasting "the best patios for when Karl the Fog goes on vacation"
"Where do I even begin? The wealth of options for those with dietary restrictions, the commitment to sustainability, the surfeit of healthy options, and the overall improved quality of the food’s taste all come to mind." - Marian Baker, Previous Furman Student and Staff Writer for the Paladin
The Paladin
![A Taste of the Best Campus Food [VIDEO]](https://www.bamco.com/wp-content/uploads/2017/09/stolaf_bestcampusfoodTV_FB.jpg)
Executive Chef Matthew Fogarty shares a taste of how St. Olaf College made it to #4 on this year's Princeton Review's "Best Campus Food" list. Spoiler: It's all about the farms, passion, and having fun!
At 16, Rogelio García was a young dishwasher in a Napa Valley restaurant. At 31, he's the chef of one of San Francisco's hottest restaurants and rapidly making his mark in California's renowned food scene.
"We've all made our commitments. What's next is to live up to the commitments we've made, and I don't say that flippantly; that is a real challenge." —Maisie Ganzler, Bon Appétit Chief Strategy and Brand Officer
NPR
In an attempt to reduce the company’s carbon footprint, Google is making changes to the food it serves its employees: everything from blending burgers with mushrooms to a data-driven quest to create the most delicious vegan taco.
"What makes Bon Appétit so special?…The whole company is based on three standards of food; it is alive with flavor and nutrition, prepared from scratch and sourced in a socially responsible manner."
Bon Appétit CEO Fedele Bauccio is the reason that tech companies’ cafeterias may rival Michelin-starred restaurants one day.
Vassar-funded hoop houses will greatly enhance the amount of fresh vegetables available to the college when Bon Appétit commences operations in June
Of all the ways to try to get kids to eat their vegetables, Bon Appétit may have come up with one of the most effective: teaching kids how to eat, enjoy, and prepare meals and snacks with them
LinkedIn Café Chef Ryan Wilson tells why Bon Appétit supports food recovery
“I feel very strongly that our success comes from not being for everyone. We’ve succeeded by working with customers who value what we do, and by being careful to reject opportunities that aren’t right." — Fedele Bauccio, CEO
Forbes
Silicon Valley Business Journal (PDF)
Silicon Valley employees chow down on tens of thousands of meals, snacks, and fancy coffees each day. But just who is preparing all this food? Most likely it’s a company you've probably never heard of, but a phrase you may say often: Bon Appétit.
A profile of Bon Appétit Vice President of Strategy Maisie Ganzler's behind-the-scenes work for the food service pioneer
Recipes and realities are changing in home kitchens as well as at Bon Appétit's corporate cafés.
“People think (my new job) is way different than it actually is. I'm still the same chef, but working for a company with more opportunities." — Brian West, Bon Appétit Executive Chef, SF Business Times
SF Business Times
Around the country, food service companies, grocers and entrepreneurs passionate about fighting food waste are rallying to buy up fruits and vegetables excluded from the produce aisle because of their defects.
Silicon Valley was a completely different world when Fedele Bauccio started his restaurant company in 1987.
A front-page feature package, including video and slide show, about our Garden at AT&T Park
Golden Acre farmer Jason Plotkin wants to extend his growing season year-round, with help from Bon Appétit.
As students and professors return to Case Western Reserve University, they’re being greeted with new offerings such as gourmet grilled cheese and affordable upscale dining on campus.
Bon Appétit will open Stem this fall in Mission Bay, with bocce ball, a garden, a patio, and view of the water.
Working with Hampton Creek to perfect its dough for delicious, sustainable cookies, soon to be served in our cafés across the country
"[The Garden at At&T Park] is a cool thing. It is a crazy, extremely, mind blowingly San Francisco thing, but it is a cool thing."
About.com
Food waste has become a hot-button issue, and companies like Bon Appétit along with city and federal governments are adopting strategies for reducing it.
Always open to new things, Roger Williams University students try tasty low carbon makeover dishes and learn about beef and dairy's impact on the environment and climate change.
Just as the Exploratorium’s exhibits are designed to encourage young visitors and their parents to explore and step out of their comfort zones, the restaurant's menu does the same.
The menu of this on-campus restaurant – with its emphasis on local procurement – could easily compete with any number of local bistros.
A student explains why she thinks "Bon Appétit is the most complex, scientific and truly magical facet of life at St. Olaf"
A small, marginalized group of tomato pickers has changed the way corporate behemoths do business, and their strategy could well take off.
Hampshire College on our commitment to supporting local food and other sustainability goals.
Q&A with Fedele Bauccio on how sustainability and design find a voice in corporate, university, and museum dining.
Our Terzo Piano, Taste Restaurant, and Cafe Modern are named as among the country’s best places to pair cultural excursions with fantastic food.
In my work supplying food for some of the most innovative companies, I’ve found that making food – and great food experiences – part of everyday office life can make employees happier and more productive.
The Harvard Business Review
Q&A with CEO Fedele Bauccio about serving farm-to-fork meals at Oracle and throughout Silicon Valley.
An edible garden at AT&T Park will be the first such facility at any U.S. professional sports venue.
International magazine highlights Bon Appétit Management Company's waste reduction efforts such as onsite composting and trayless dining.
There is no food service company that is close to Bon Appétit’s leadership on animal welfare issues.
Ensia
An alliance of retailers, fruit growers, and farmworkers has begun a program to promote healthy produce and improve working conditions.
Our restaurants Terzo Piano at the Art Institute of Chicago and Provenance at the Cleveland Museum of Art are don't-miss culinary experiences for art patrons.
Silicon Valley employees routinely get the best and healthiest food at work. Doing something similar in our schools isn’t as crazy as it seems.
When BAMCO CEO Fedele Bauccio recently read a Pork Network op-ed by food industry and consumer advocate Rick Berman blasting the movement to ban gestation crates, he was moved to draft a response.
BAMCO’s latest project recognizes the need for student farms to connect not only with hyper-local markets, but with each other, so they can share resources and support.
The company’s ethos revolves around fresh, local and sustainable food and fish is their latest effort to introduce diners to new flavors and as take pressure off overfished species.
Boston Globe
Jon Fortt takes an inside look at the catering world of Silicon Valley's hottest player.
"CEO Fedele Bauccio often doesn't get credit outside the industry for being a trailblazer. But let me tell you: His impact on the local-sustainable movement is big.…"
“I’m not some Berkeley hippie. …I’m sure they’re going to think I’m nuts [for the animal welfare announcement], but I don’t care. This is the right thing to do. I know it is.” — CEO Fedele Bauccio
Washington Post
There's no shortage of inspiration on the walls of the Cleveland Museum of Art. Now, the same can be said of the plate.
This is cafeteria food that you actually want to eat, food that deserves to be served with wine.
The New York Times