Bon Appétit Management Company

One-size-fits-all diets are so 2015; personalized nutrition is in.

Is there a reason why I hate cilantro? And how come just the smell of blue cheese nauseates me, when my partner loves it?

A lucky group of Bon Appétit East Coast chefs were invited to prepare a multicourse meal at the esteemed James Beard House in New York City, showcasing the best of regional ingredients.

How the Bon Appétit team at Best Buy works with graduates of Minnesota Independence College Community, a life-skills training program for young adults with autism spectrum disorder or other learning differences

Every week, General Manager Allyson Shelden donates 15 to 20 pounds of leftovers to animals rescued by the Wildlife Center of Silicon Valley.

Despite the numerous challenges she faced early in her life and career, Executive Sous Chef Diana Yu found ways to adapt, learn, and grow, and now manages a team around 80 people at Emory University.

What’s the difference between culinary oils and essential oils? Are they safe to consume?

As director of events for three Bon Appétit Northern California public restaurants, Nathan Carraway not only produces stellar events down to the tiniest detail, he helps drive revenue-generating marketing initiatives.

The carnivore diet (aka “no carb” to the extreme) is the latest magnet for those that love meat and fear carbs.

As part of the annual holiday thank-you to our clients, Bon Appétit is giving the most precious gift there is — clean drinking water — on their behalf.