Bon Appétit Management Company

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

Jon Fortt takes an inside look at the catering world of Silicon Valley’s hottest player.

“CEO Fedele Bauccio often doesn’t get credit outside the industry for being a trailblazer. But let me tell you: His impact on the local-sustainable movement is big.…”

Mark Bittman visits several Bon Appétit cafés and tells why he thinks we’re the future of institutional food service.