Bon Appétit Management Company

This Native American Heritage Month, we are proud to partner with Alana Yazzie, the creative force behind The Fancy Navajo.

Each year, National Seafood Month is a time to affirm our ongoing commitment to sourcing seafood sustainably and to our partners who make that a reality in our cafés across the country. Through our partnership with the Monterey Bay Aquarium, since 2002, we’ve committed to purchasing only green or yellow rated species as defined by the Seafood Watch program.  

Just over two decades ago, Bon Appétit Management Company began our annual tradition of challenging our chefs to cook an entire meal made exclusively with ingredients grown within 150 miles of their café. The rules are simple: All elements of the meal must be grown, harvested, milled, raised, or produced locally — the only exception is salt.  

We’re proud to introduce our new Internal Food Recovery Guide, a practical resource created to help our general managers and chefs nationwide launch and sustain impactful food recovery programs.

We’re thrilled to mark Hispanic Heritage Month with something truly special: the release of Buen Provecho, a digital cookbook made entirely by members of our culinary teams across the country who proudly identify as Hispanic or Latinx. 

Our 2025 Chef of the Year, Nimal Amarasinghe, is 13 years into his career at Bon Appétit and stands out for the way he leads with purpose, innovation, and heart, according to Regional Vice President Michael Aquaro, who nominated him for the award.

The phrase “return to office” has become something of a corporate bogeyman — dreaded by employees, debated by leadership, and tied to broader questions about culture and engagement. In the era of hybrid work, office life has a different rhythm, one that flexes by the week, the team, even the weather.  

As Bon Appétit continues to grow alongside our corporate clients, commissary kitchens have become an important part of our operational toolkit. Full-scale on-site kitchens aren’t always feasible or desired by clients — but expectations for fresh, high-quality food and customizable programs haven’t changed.  

Gaston’s Bakery and Mill is one of our Farm to Fork partners at the College of Idaho. Gaston’s is a traditional French bakery, owned by Mathieu Choux, offering everything from sourdough loaves to croissants and pastries.

Food literacy is about knowing where your food comes from, but it’s also about empowering people with the skills and confidence to cook, explore, and engage with food in a meaningful way outside of our cafés. One way we do that is with our teaching kitchens.