Bon Appétit Management Company

“We have a job to do. Whatever it takes, we take care of our communities,” explains Bon Appétit President Michael Bauccio.

“‘If you don’t have nothing else, you will have your job,’ so I grabbed my work pants, two shirts, my Bible, and my back scratcher, out of all things!”

Through it all, Bon Appétit teams did what they could to take care of each other while finding a way to serve meals to hundreds — sometimes thousands — of guests.

The Bon Appétit team at Fred Hutch hosted a lemonade stand to benefit students at the Hutch School of the Fred Hutchinson Cancer Research Center, who’ve had to move to the area for their own cancer treatment or the treatment of a loved one

Education First, an international language education company, takes what it calls World Wednesdays very seriously. In solidarity, the Bon Appétit team highlights one country each Wednesday at dinner.

Take a journey through Bon Appétit’s 30 years with reflections from CEO/Founder Fedele Bauccio, President Michael Bauccio, and other Bon Appétit senior leadership.

When Bon Appétit launched Healthy Kids in the Bon Appétit Kitchen last fall, we knew the kids were going to have fun, but we could never have imagined how much joy, laughter, and smiles it would bring into our lives and to Bon Appétit teams across the country.

Bon Appétiters at SODO Kitchen at Starbucks in Seattle completed a day of volunteering for Food Lifeline, whose mission is to rescue surplus food from area farmers, producers, stores, and restaurants and distribute it to food banks, shelters, and meal programs throughout western Washington

Gladys Burrell, affectionately known as Mrs. Gladys to Johns Hopkins students and staff, will retire after 47 years at the university’s Homewood campus

Fellow Maggie Kraft hosts a Healthy Kid event at Colorado College and reflects on how Bon Appétit’s program is about more than food and cooking: It’s about trusting kids, guiding them, and respecting their choices.