Select high-resolution headshots are available for download here. Please contact Bonnie Powell with requests for interviews, speaking engagements, or more information.
Fedele Bauccio, CEO
Michael Bauccio, COO
Liz Baldwin, CFO
Maisie Greenawalt, VP Strategy
Helene York, Director of Strategic Sourcing and Research
Bonnie Powell, Director of Communications
Corporate Headquarters, Palo Alto, CA
Fedele Bauccio
Chief Executive Officer and Cofounder
Fedele
Bauccio revolutionized the food service industry by bringing fresh, made-from-scratch food to the contract market. Under his leadership, Bon
Appétit Management Company has also led the industry in environmentally
and socially responsible practices designed to create a more
sustainable food system. Fedele began his food career as a dishwasher in
1960 while a student at the University of Portland. In 1987, he
cofounded Bon Appétit Management Company, and for the first time, real
executive chefs were put in charge of the kitchens of colleges,
universities, corporations, and cultural centers. From the beginning,
Bon Appétit has been committed to the health of its customers, striving
for the freshest ingredients, banning MSG, moving to canola oil. The
launch of our Farm to Fork program in 1999 — long before “locavore”
entered the dictionary — marked the first of our many commitments to
widening that focus to the communities in which we operate, and to the
planet itself. Fedele's work has been honored by many nonprofit and
industry groups: among them, the James Beard Foundation recognized his contributions with one of its inaugural Leadership Awards, along with First Lady Michelle Obama and eight others; the Natural Resources Defense Council chose
him for its first Going Green Award, in 2009; and in 2007 he was named a
Seafood Champion by Seafood Choices Alliance. From 2006-2008, he served
on the Pew Commission on Industrial Farm Animal Production, a project
of the Pew Charitable Trusts and the Johns Hopkins Bloomberg School of
Public Health that brought together leaders in veterinary medicine,
agriculture, public health, business, government, rural advocacy, and
animal welfare. He is currently a board member of Compass Group North
America. Fedele graduated from the University of Portland with a
master's degree in business administration in 1966 and a bachelor's
degree in economics in 1964. [Go to extended bio]
Michael Bauccio
Chief Operating Officer
With more
than four decades of leadership in the food service industry, Michael Bauccio
is the blueprint of operational excellence. He began his food service career in 1971 with
Saga Corporation’s Education Division, and in 1988 launched Bon Appétit’s
Education Division. Bon Appétit revolutionized university dining with a new
model that brought in professional chefs to cook delicious food entirely from
scratch. Following the success of the
educational division, Michael took over operation of all Bon Appétit's business
divisions — education, corporate, and specialty restaurants and museums. He continues to drive
change and innovation at the unit level, while also directing support personnel
in marketing, culinary development, recruiting, and finance. Thanks in part to
the outstanding customer-focused operations team that Michael has methodically
built, Bon Appétit has been recognized as the industry leader for premier
onsite restaurant quality food, coupled with an industry-best 99% client
retention rate. Michael’s unwavering commitment to our people and his
insistence on maintaining attentive and personal relationships with clients
have been integral to our success.Michael has been involved
with the President's Institute, Council of Independent Colleges, for many
years. He has a
bachelor’s degree in economics from California State University, Northridge. [Go to extended bio]
Liz Baldwin
Chief Financial Officer
Chief Financial Officer, Bon Appétit Management Company Foundation
Liz Baldwin has been part of the Bon Appétit story from the beginning; in fact, before the beginning: she was an officer of the original Bon Appétit Catering Company, which CEO Fedele Bauccio purchased in 1987 and relaunched as an onsite food service provider, Bon Appétit Management Company. Liz is our most senior employee, the primary financial steward of the company and a keeper of much of the corporate lore and history. Many of her team have been with the company for more than a decade, some since they were student workers in college. Prior to joining Bon Appetit, Liz spent several years in banking, serving in management roles in operations as well as commercial lending. Today, Liz directs our business in the areas of finance, accounting, human resources, information systems, payroll, audit and administration. Balancing the needs of our clientele and operations teams while maintaining our compliance in an ever-increasing regulatory environment remain Liz’s primary responsibilities and her central focus. In keeping with the company’s ongoing commitment to the community, Liz has served on the advisory board of La Cocina, a small incubator for Latino food-service entrepreneurs; the Board of Directors of Servo Dynamics, Inc.; and the Community Advisory Board of the Everest Charter High School. She is involved with Slow Money, which helps people/companies invest in food and farms in their local communities. In 2009 she was honored by the San Francisco Aids Emergency Fund as its “Person of the Year.” Liz graduated from the University of California, Santa Barbara, with a B.A. in English and additional studies in economics and accounting at University of California, Berkeley.
Maisie Greenawalt
Vice President of Strategy
President, Bon Appétit Management Company Foundation
Maisie
Greenawalt joined Bon Appétit Management Company in 1994 and has since
been instrumental in shaping our overall strategic direction. Maisie
oversees Bon Appétit’s culinary development and purchasing policy
efforts as well as leads the marketing and communications initiatives.
Additionally, Maisie is cofounder and president of the Bon Appétit
Management Company Foundation, whose mission is to educate people about
how their food choices affect the global environment and local
economies. In 1999, Maisie helped develop the Farm to Fork program,
a groundbreaking company-wide initiative to buy locally, and has since
helped create and launch a number of Bon Appétit’s other progressive
sustainable initiatives and purchasing policies, among them the Circle of Responsibility program in 2003, farm-animal antibiotics reduction in 2002, and the Eat Local Challenge and cage-free shell eggs in 2005. Most recently, Maisie has been focused on farmworker rights. She is on the board of Food Alliance, North America's most comprehensive third-party certification for the
production, processing, and distribution of sustainable food; and on the board of a new integrated labor standards initiative led by United Farm Workers, Pesticide Action Network, and the Consumer Federation of America. Maisie
graduated from Cornell University’s School of Hotel Administration. [Go to extended bio]
Helene York
Director
of Strategic Sourcing and Research
Director, Bon Appétit Management Company Foundation
Helene
plays two important roles for Bon Appétit. As director of strategic sourcing
and research, she is
responsible for identifying new products and managing supply chains, reporting,
and supplier relations for the company’s Farm to Fork program and other
initiatives. As
director of the Bon Appétit Management Company Foundation since its inception
in 2005, she works to educate chefs and consumers about how their food choices
affect the global environment and to catalyze changes in the supply chain. In
April 2007, Helene launched the company’s Low Carbon Diet program, designed to raise
awareness of the connection between the food system and climate change and to
reduce emissions associated with Bon Appétit’s food service operations by 25%
over five years, in which it succeeded. Helene has also been instrumental in
shifting corporate purchasing away from threatened fish species and toward
sustainably sourced supplies. She was a founding board member of the nonprofit
FishChoice.com and is currently a director of Humane Farm Animal Care. In 2010
she was named a Seafood Champion by Seafood Choices Alliance. Since 2009 she has been a regular contributor to
the Atlantic Monthly online. Helene earned an undergraduate degree at
Harvard and a master’s degree at Yale. [Go to extended bio]
Bonnie Azab Powell
Director of Communications
Bonnie Azab Powell is the former food editor of the environmental newsmagazine Grist and deputy editor of Edible San Francisco. Bonnie cofounded one of the very first food-politics blogs, The Ethicurean,
in May 2006 — a term she and her friends coined to describe someone who
was interested in sustainable, organic, local, and ethical (SOLE) food
that also happens to be quite tasty. Obsessed with our broken food
system, she switched from writing freelance business and technology
articles to those about SOLE food. Her writing has appeared in the Washington Post, Mother Jones, San Francisco Chronicle, Gastronomica, Meatpaper, and elsewhere. Also in 2006, she launched and administered several
Community Supported Agriculture programs for Bay Area meat producers. She continues to run Clark Summit Farm’s CSA and to assist with Soul Food Farm's. Bonnie has a B.A. in English from the College of William and Mary and an M.A. from the University of East Anglia in fiction.