we were thrilled to help bring a special celebration of food, culture, and connection to the teams and guests at two of our West Coast tech accounts.
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Honoring Native American Heritage Month with The Fancy Navajo
This Native American Heritage Month, we are proud to partner with Alana Yazzie, the creative force behind The Fancy Navajo.
Soul-Warming Recipes from The Fancy Navajo
As our 2025 partner for Native American Heritage Month, Alana Yazzie of The Fancy Navajo shares three delicious, comforting recipes that highlight traditional Navajo ingredients with a modern twist for breakfast, dinner, and even dessert!
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Leading By Example
Bon Appétit Management Company is an on-site restaurant company offering full food-service management to corporations, universities, museums, and other specialty venues. Based in Palo Alto, CA, we operate more than 1,000 cafés in 33 states. Our chefs cook from scratch, including sauces, stocks, and soups. Widely recognized as a pioneer in environmentally sound sourcing policies, we are proud to be the first food service company to:
Directly support small, local farms- Strive to serve only sustainable seafood
- Address antibiotics overuse in our meat supply
- Switch to cage-free eggs, both shell and precracked/liquid
- Tackle food’s role in climate change
- Advocate for farmworkers’ rights
- Commit to pork raised without gestation crates
- Switch to third-party verified humanely raised ground beef
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TGISS (thank goodness it's soup season!)
Here's a round-up of some cozy soups from Bon Appetiters to inspire your next soup fix:
1️⃣ Grilled cheese and tomato soup from @corner8seattle — a classic combo!
2️⃣ Braised pork chili courtesy @bonappetitwingate
3️⃣ Cozze alla marinara-style mussels from @depauw_dining
4️⃣ The coziest pho from @bonappetitwhitman
5️⃣ Squash anyone? @camberssf's butternut squash bisque is topped with pumpkin seeds and croutons.
#LoveBonAppetit #LoveSoup
What happens when you bring nonnas from Italy to your accounts? Well, you obviously learn how to ...
What happens when you bring nonnas from Italy to your accounts? Well, you obviously learn how to make a lot of from-scratch pasta, the authentic way! 🍝
Bon Appétit teams in Seattle and San Francisco welcomed NonnaLive, an online and in-person cooking experience, to host hands-on pasta-making workshops honoring the tradition and craft of experienced Italian home cooks.
NonnaLive was founded by Chiara Nicoolanti with her grandmother in 2017. By sharing some recipes online that soon went viral, NonnaLive has been able to connect people all over the world to the flavors and hospitality of the Italian kitchen.
At both participating accounts, Bon Appétit teams welcomed the nonnas for two days of hands-on pasta-making workshops that honored the tradition and craft of these experienced Italian home cooks. Our teams transformed those lessons into one-of-a-kind guest experiences that felt personal and full of generosity and heart.
Every element — from the kitchen prep and shared meals to the warm welcome our team extended to the nonnas — reflected collaboration and genuine hospitality. We talk often about creating moments that matter, and this was one of them. #LoveBonAppetit
It's giving season!🎄
@huntingtondining is embracing the holidays with DIY Gingerbread Decorating Kits! All of the fun without all of the baking. 🎁 #LoveBonAppetit
Most Recent News
Whitman’s Chef Nimal Amarasinghe Named Bon Appétit’s Chef of the Year
Nimal Amarasinghe, affectionately known as Chef Nimal, is a familiar face at Cleveland Commons, known for serving up delicious meals with a smile. As Residential Executive Chef for Bon Appétit Management Company at Whitman College, he takes pride in creating menus that reflect the tastes of diverse campus cultures while reinventing comfort foods.
Emory’s Dining Program earns national recognition for sustainability for fifth consecutive year
In recognition of its efforts to pioneer a more sustainable local food system, the 2025 Sustainable Campus Index ranked Emory University fifth in Food and Dining. This marks the fifth consecutive year Emory has been named a top performer.
‘Eat Local Challenge’ lunch tasks Emerson’s chefs with crafting a nearly 100% locally sourced menu
On Tuesday, Sept. 23, chefs at the Dining Center were tasked with crafting the entire lunch menu using only ingredients sourced within a 150-mile radius as a part of the “Eat Local Challenge.”
Join Us
We’re always looking for great people to join our teams! If you:
- Get excited when fresh, local produce arrives on your loading dock
- Enjoy creating all-new dishes from scratch
- Love interacting with people through delicious and nutritious food
- Thrive when part of a close-knit team that takes your and others’ safety seriously
- Enjoy helping people reach their full potential, nourishing them through at-work learning opportunities
Then you may be a fit for us!