Bon Appétit Management Company

Mt. Angel Abbey’s Executive Chef/General Manager Paul Lieggi collected his second consecutive win in the preserved seafood category for his hot-smoked salmon at the Good Food Awards in San Francisco.

Lists ranging from Princeton Review’s Best Campus Food and the Daily Meal’s 75 Best Colleges for Food to Forward’s Best Colleges for Jewish students show that Bon Appétit teams are dishing up what it takes to make students happy.

Patrick McElroy, Bon Appétit’s executive chef at Washington University in St. Louis, shares what goes into making America’s Best Campus Food.

Matthew Fogarty, Bon Appétit’s executive chef at St. Olaf, talks about helping to cook up some of America’s Best Campus Food.

At The Taste of Putnam County, the menu by the Bon Appétit team from DePauw University in Greencastle took home top honors!

Executive Chef Ted Mathesius of Adobe in Lehi, UT, was among eight honorees at the 2017 United Fresh Produce Excellence in Foodservice Awards in Chicago

Beat Bobby Flay? No problem — at least if you’re Vuong Loc, executive chef of SODO Kitchen at Starbucks headquarters in Seattle, who also manages to find time to run the restaurants Pomerol and ChinaPie.

For the third consecutive year, the Bon Appétit team at St. Olaf College in Northfield, MN, was invited to celebrate its high ranking (number 5 this time!) at the Amherst campus of the University of Massachusetts

Besting the competition at any chili cook-off feels great, but when the event benefits a pediatric cancer foundation, participation is its own reward.

The fish that Bon Appétit Executive Chef/Manager Paul Lieggi smoked and submitted comes with a special pedigree.