Bon Appétit Management Company

We are thrilled for the chance to highlight a collection of recipes published by Von Diaz from two of her recent cookbooks, Islas: A Celebration of Tropical Cooking, and as a contributor to Tasty Pride. 

This LGBTQ+ Pride Month, we are delighted for the opportunity to partner with Von Diaz, an Emmy Award-winning documentarian, food historian, and cookbook author.

We’re happy to announce the release of our first Food Education Impact Report, which summarizes our commitment to food literacy and our measurable progress in educating communities on the full journey of food. Take a peek! 

Congratulations to Chase Center Culinary Director Kristela Nazario-Mendoza and her team!

We’re thrilled to partner with Cliff Rome, chef and owner of Peach’s, a restaurant in the Bronzeville neighborhood of Chicago. We’re teaming up with Chef Rome to operate the dining services at the Obama Presidential Library, which will open on Chicago’s South Side next year. Watch the video to get to know Cliff a little more! 

We were thrilled for the chance to chat with cookbook author Andrea Nguyen, our 2025 partner for AAPI Heritage Month.

Grounded in Viet foundations of flexitarian eating and no-waste cooking, Ever-Green Vietnamese is Andrea Nguyen’s latest cookbook that explores innovative twists on classic dishes that are both delicious and exciting (or hấp dẫn in Vietnamese)!  

At Bon Appétit, our Dream promises that we provide “food that is alive with flavor and nutrition… for the well-being of our guests, communities, and the environment.” As I think about what this means in practice, ensuring that we do all we can to foster a well-informed relationship with food among our teams and guests is a core part of my vision.  

We are elated for the chance to partner with Andrea Nguyen for Asian American and Pacific Islander Heritage Month and to highlight some of her delicious, inventive recipes published in her brand-new cookbook, Ever-Green Vietnamese.

This year’s Earth Day celebration highlighted the importance of soil health for food production and the environment, giving our chefs the chance to “dig in” to our year-round commitment to support a more sustainable food system.