Bon Appétit Management Company

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.

In this multipart video interview, CEO Fedele Bauccio recounts his decision to leave a private company after a takeover and pursue his dream of making a difference in the institutional food service industry by introducing the concept of a chef-driven restaurant company.

Two Bon Appétit accounts are featured in this 10-college roundup.

Silicon Valley employees routinely get the best and healthiest food at work. Doing something similar in our schools isn’t as crazy as it seems.

Seaglass restaurant at the new Exploratorium defies conventions of traditional museum cafés. Food mirrors the museum’s wonder, curiosity, and education.

When BAMCO CEO Fedele Bauccio recently read a Pork Network op-ed by food industry and consumer advocate Rick Berman blasting the movement to ban gestation crates, he was moved to draft a response.

Get to know Executive Chef Edward Farrow, who self-describes as passionate, focused, hospitable, and patient. His culinary paths have all led to Bon Appétit Management Company’s compatible values.

Thanks to the 151 million meals it served nationwide last year—45 million in Silicon Valley alone, where it has 156 registered Farm to Fork vendors (out of more than 1,050 total)—and its profound impact on food services globally, Bon Appétit is truly changing the world all along the food chain.

We’re #1 (Wesleyan), #2 (Oberlin), and #4 (Andrews)!

If you’re a food-loving student and you don’t go to one of these schools, you might want to transfer