Bon Appétit Management Company

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.

Forbes checks in with Bill Telepan, Bon Appétit’s Culinary Director at the Metropolitan Museum of Art.

Bon Appétit’s Chief Strategy and Brand Officer offers perspective on gestation crates in the Wall Street Journal.

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

There’s no better way to address waste than to stop it from happening in the first place. As great as it is to compost and recycle, it takes a lot of additional resources to turn wasted products into something usable (not to mention those resources that went into producing it in the first place), so prevention is always the first and best way to address waste.