Bon Appétit Management Company

Eater LA takes readers inside the renovated and restored Tea Room at the Huntington Library, Art Museum, and Botanical Garden.

Transylvania student makes 100 ceramic coins as a thank you to the Bon Appétit team on campus.

Bon Appétit Executive Chef Gustavo Sanchez-Salazar finds a home away from home at Furman University.

“Employees, especially younger ones, are demanding more culturally authentic meals and climate-friendly kitchen protocols, like reducing waste, according to Mr. Bauccio and others in the corporate food service business. They are eating less meat and questioning labor practices. Health and wellness have become a menu mantra.” – Kim Severson, The New York Times

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.

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

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.