Bon Appétit Management Company

In this multipart video interview, CEO Fedele Bauccio recounts his decision to leave a private company after a takeover and pursue his dream of making a difference in the institutional food service industry by introducing the concept of a chef-driven restaurant company.

Silicon Valley employees routinely get the best and healthiest food at work. Doing something similar in our schools isn’t as crazy as it seems.

Thanks to the 151 million meals it served nationwide last year—45 million in Silicon Valley alone, where it has 156 registered Farm to Fork vendors (out of more than 1,050 total)—and its profound impact on food services globally, Bon Appétit is truly changing the world all along the food chain.

Bon Appetit, a California-based food service company that caters to corporations, universities and specialty venues – including MIT, Emmanuel and Wesleyan – has declared today Eat (Local) Fish Challenge Day to introduce diners in the 500 cafes they run in 32 states to local – and sustainable – “wallflower” fish.

Jon Fortt takes an inside look at the catering world of Silicon Valley’s hottest player.

“CEO Fedele Bauccio often doesn’t get credit outside the industry for being a trailblazer. But let me tell you: His impact on the local-sustainable movement is big.…”

Mark Bittman visits several Bon Appétit cafés and tells why he thinks we’re the future of institutional food service.