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Fedele Bauccio cofounded Bon Appetit Management Company, which provides food service to 650-plus cafes located at corporations, universities, and museums in 31 states, in 1987. With more than four decades of leadership in the food service industry, Michael Bauccio is the blueprint of operational excellence.
Maisie Ganzler joined Bon Appetit Management Company in 1994 and has since been instrumental in shaping our overall strategic direction.
As director of communications for Bon Appetit Management Company, Bonnie Powell oversees external and internal messaging, directs media relations, manages the Bon Appetit brand via social media, implements strategic partnerships, and assists the executive leadership with speeches, presentations, and opinion pieces. The following logos and images may be used for editorial coverage of Bon Appetit Management and by our partner organizations only. Bamco is your trusted design, manufacturing, and installation partner for exceptional custom kitchen cabinets, bathroom vanities, and other cabinetry. We know that our quality craftsmanship is only half the storya€”we also deliver on budget and on time with outstanding service.
Whether you are a home owner, home builder, designer or commercial contractor we can bring your vision to life. A groundbreaking, companywide initiative requiring our chefs to buy at least 20% of their ingredients from small farmers, ranchers, fishermen, and food producers within 150 miles of their kitchens. In search of the freshest, best-tasting ingredients, Bon Appetit chefs have always purchased produce, meat, and artisan-made goods locally. In 1999, we formally launched our companywide commitment to buying locally and called it Farm to Fork.
By buying directly from farmers, we have much more control over what types of agribusiness we are supporting. Over the years, our close relationships with farmers have opened our eyes to the many problems plaguing not just U.S. Bon Appetit now spends tens of millions of dollars per year with our more than 1,200 registered Farm to Fork vendors.
Can’t find the perfect kitchen cabinetry or bathroom vanity as you browse online or in the nearest big box store? When you are ready to start your project, one of our in-house designers will meet with you to discuss the function and aesthetics of your room.
Visit our Guelph, Ontario showroom, browse our online gallery, or book a design appointment today to get started on your dream kitchen!
Together Fedele and Bon Appetit have revolutionized the food service industry, both by introducing fresh, made-from-scratch food to the contract market and by pioneering environmentally and socially responsible practices designed to create a more sustainable food system.

He began his food service career in 1971 with Saga Corporation’s Education Division, and in 1988 launched Bon Appetit’s Education Division. Liz is our most senior employee, the primary financial steward of the company and a keeper of much of the corporate lore and history.
Maisie oversees Bon Appetit’s culinary development and purchasing policy efforts as well as leads the marketing and communications initiatives. For a long time, however, we didn’t think of this as a political act, just as the way to get the highest-quality products. We support true family farms where the owners live on or nearby the land, work it themselves, and therefore are conscientious stewards. In 2011, we defined a new midsize category for regional meat producers, and also launched a companion seafood program, called Fish to Fork. Thinking about a country kitchen, classic white cabinets, or maybe modern cabinetry in black or a custom colour? Our products are fashioned from FSC-certified wood or NU GreenA® particleboard, which is formaldehyde-free.
Our architectural team will produce drawings from which our expert Canadian manufacturing team will craft your kitchen or bathroom furniture. From the beginning, Bon Appetit has been committed to the health of its customers, striving for the freshest ingredients and banning unhealthy ingredients such as MSG and trans fats. Bon Appetit revolutionized university dining with a new model that brought in professional chefs to cook delicious food entirely from scratch. Many of her team have been with the company for more than a decade, some since they were student workers in college.
Additionally, Maisie is cofounder and president of the Bon Appetit Management Company Foundation, whose mission is to educate people about how their food choices affect the global environment and local economies. What began with a quest for flavor has become a quest to make a better food system for all. In 2014, we defined our Locally Crafted category, for local artisans who support socially and environmentally responsible practices through community entrepreneurship. Our cabinets are finished with 100% VOC-free paints and stains, and our hardware is made with 100% recyclable content.
Then our experienced Bamco installation team (not subcontractors) will transform your home with a new kitchen or bathroom. They counseled this fashion-deficient, single guy on design, colour, countertops and even what would suit for a backsplash and paint.

The launch of our Farm to Fork program in 1999 marked the first of our many commitments to widening that focus to the communities in which we operate, and to the planet itself. Following the success of the educational division, Michael took over operation of all Bon Appetit’s business divisions — education, corporate, and specialty restaurants and museums. Prior to joining Bon Appetit, Liz spent several years in banking, serving in management roles in operations as well as commercial lending.
Her writing has appeared in the Washington Post, Mother Jones, San Francisco Chronicle, and elsewhere.
We realized how much flavor was being lost in exchange for agribusiness efficiencies — such as tomatoes picked hard and green so as to survive being shipped across the country — and we began a concerted effort to support local farmers in order to preserve flavor on the plate.
And the guys that installed the kitchen took an extremely un-level floor and made it appear perfect! We knew that if we went back to Bamco they would listen and give us the same great service. Bon Appetit is the first food service company to commit to serving only seafood that meets Seafood Watch sustainability guidelines for commercial buyers (since 2002), to reducing antibiotic use in farm animals (2003), to switching to rBGH-free milk (2003) and cage-free shell eggs (2005), to tackling food’s role in climate change (2007), and to addressing farmworker rights (2009). 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 Appetit has been recognized as the industry leader for premier onsite restaurant quality food, coupled with an industry-best 99% client retention rate.
Today, Liz directs our business in the areas of finance, accounting, human resources, information systems, payroll, audit and administration. In 2012 Bon Appetit announced a comprehensive animal welfare plan, including switching to humanely raised ground beef (effective immediately) and to phasing out pork raised with gestation crates by the end of 2015. 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 late 2015 Maisie oversaw the company’s shift from a Low Carbon Diet to the ongoing Low Carbon Lifestyle, as well as the launch of the Food Standards Dashboard, an internal software tool to increase transparency and accountability for all our initiatives.
Most recently, he was named a Most Admired CEO: Community Champion by the San Francisco Business Times in November 2015 and won the EY Entrepreneur Of The Year 2014 National Retail and Consumer Products Award, for redefining the food service industry and pioneering environmental and local sourcing policies.

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