Our 2025 Chef of the Year, Nimal Amarasinghe, is 13 years into his career at Bon Appétit and stands out for the way he leads with purpose, innovation, and heart, according to Regional Vice President Michael Aquaro, who nominated him for the award.
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Bravo Solutions Stories: Office Optional, Hospitality Required
The phrase “return to office” has become something of a corporate bogeyman — dreaded by employees, debated by leadership, and tied to broader questions about culture and engagement. In the era of hybrid work, office life has a different rhythm, one that flexes by the week, the team, even the weather.
Bravo Solutions Stories: Never Say No and Other Best Practices for Running Commissary Kitchens
As Bon Appétit continues to grow alongside our corporate clients, commissary kitchens have become an important part of our operational toolkit. Full-scale on-site kitchens aren’t always feasible or desired by clients — but expectations for fresh, high-quality food and customizable programs haven’t changed.
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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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Breakfast for every meal, please! (And, no, we're not just talking bacon and eggs.) For Brekky,...
Breakfast for every meal, please! (And, no, we're not just talking bacon and eggs.) For Brekky, @bonappetitatpacific had a curated menu featuring:
🧇 Key Lime Croffle (Croissant + Waffle = YES!)
🥑 Avocado Toast with Black Beans, Corn, and Tomatoes
🍖 BBQ Pulled Pork
🍳 Tex-Mex Shakshuka
🍇 Açaí Bowls
Did we mention we want Brekky for every meal? At University of the Pacific, our guests get to enjoy a brunch menu like this every week. 😋 #LoveBonAppetit
Our 2025 Chef of the Year, 13-year Bon Appétit veteran Nimal Amarasinghe, stands out for the way he...
Our 2025 Chef of the Year, 13-year Bon Appétit veteran Nimal Amarasinghe, stands out for the way he leads with purpose, innovation, and heart. From the kitchen of Cleveland Commons at Whitman College, Chef Nimal has gained recognition for his dedication to creating a college dining program that is scratch made, culturally rooted, and sustainable.
Here's a taste of what Chef Nimal has brought to the dining programs at @whitmancollege:
1️⃣ He fosters the growth of his team, mentoring and promoting long-term employees into leadership roles. He also provides hands-on culinary guidance to the nearly 40 student workers employed by @bonappetitwhitman.
2️⃣ Alongside General Manager Shannon Null and the college’s Native American Outreach office, he helped launch a First Foods station, which features the cuisines of local Indigenous communities — the Cayuse, Umatilla, and Walla Walla tribes.
3️⃣ He is a disciplined operator who has driven a growth in revenue without sacrificing Bon Appétit's commitment to quality and sustainability. Recent sustainability wins include a LEED Gold certification, a thriving Eco-Takeouts program, and Blue Zones recognition.
Learn more about Chef Nimal's impact at the link in our bio. #LoveBonAppetit #HumansOfBAMCO #ChefAppreciationWeek
Fall might be right around the corner, but it's still snow cone season in most of the country! ...
Fall might be right around the corner, but it's still snow cone season in most of the country! 😎 At The Huntington, our @huntingtondining team helped guests beat the heat with a twist on a classic treat. With options like lavender lemonade, blue raspberry, pink lemonade, grape, and strawberry, this wasn't your basic snow cone. #LoveBonAppetit
Most Recent News
In Search of Lost Frost-it-Yourself Donuts
Other notable events of the 1900s include me graduating from Carleton in a cohort of Nirvana-loving, zine-making, irony-drenched classic Gen-X kids, who then found one another in the Burton cafeteria and mocked everything…
On Campus, it’s a Whole New World
There are perennial issues in the college and university worlds of residential and retail dining. Keeping diners interested in the same dining location three meals a day, seven days a week, adapting to changing technology, and more. And then there are today’s new issues …
Obama Visits Chicago to Get a Taste of Future Presidential Center Cuisine
Former President Barack Obama was recently in Chicago to work on plans for the in-progress Obama Presidential Center, including a stop at Peach’s in Bronzeville. Peach’s owner Cliff Rome is partnering with Bon Appétit Management Company to run the Obama Presidential Center’s restaurant and café, as well as catering on the campus.
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!