Bon Appétit Management Company

As part of a deal to have the Presidio Trust financially self-sustaining, it reached out for RFPs and found the most compelling in the upcoming partnership between famed Traci Des Jardins and Bon Appétit Management Company.

Seattle’s Starbucks world headquarters, run by Bon Appétit Management Company, wins Food Management magazine’s B&I Innovator of the Year award for its world-class design, sustainability, variety, pricing, and company culture alignment.

Q&A with CEO Fedele Bauccio about serving farm-to-fork meals at Oracle and throughout Silicon Valley.

Panorama Restaurant Executive Chef Edward Farrow, speaks in museum-appropriate hushed tones. His dishes do not.

Bon Appétit Management Company’s low-carbon strategies are explored in this series piece exploring the challenge of keeping ourselves fed at a time of rapid social and environmental change.

How one food-service company is trying to transform America’s food system, one purchase at a time.

Middle school students taste college life along with their creations with Carleton College cooking club, Firebellies.

Saint Louis Art Museum board reveals that Executive Chef Edward Farrow will manage the new Panorama restaurant opening inside the new $130.5 million East Building expansion.

Edward Farrow will be the executive chef behind Panorama, SLAM’s restaurant in the new wing that’s named for its views, and The Café, its lower-level upscale snack and coffee bar, and will oversee all operations. He comes from Phoenix’s Musical Instrument Museum.

No formal announcement has been made yet, but the Phoenix New Times reported that Edward Farrow is heading to St. Louis. He last served as executive chef at Café at MIM, the Musical Instrument Museum in Phoenix. Both eateries are operated by Bon Appétit Management Company.