Bon Appétit Management Company

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.

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.

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

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

Highly anticipated State Street Market, the massive new food hall in Los Altos, officially opens its doors today, September 7. It’s the first food hall of its scope and stature to land on the Peninsula, and — boasting a tech visionary, award-winning design firm, and all-star lineup of chefs — it promises to turn the tech-tony town into a dining destination fit for Silicon Valley.

Neuman, whose appointment was announced Monday by the arena, the Golden State Warriors and Bon Appétit Management Company, is heading up Chase Center’s food and beverage program, a job that includes overseeing menus, managing chefs and leading some 200 culinary staffers working in the arena’s 36 concession stands and premium dining spaces.