20 Most Influential: Fedele Bauccio, Bon Appétit Management Co.

Fedele Bauccio has been changing the shape of the non-commercial foodservice landscape for 25 years.

An idealist is a person with a dream of changing the world. An idealist with power is a person with the ability to turn that dream into reality. Fedele Bauccio is an idealist with power, and he has been changing the shape of the non-commercial foodservice landscape for 25 years.

Fedele Bauccio

CEO,

Bon Appétit Management Co.,

Palo Alto, Calif.

An idealist is a person with a dream of changing the world. An idealist with power is a person with the ability to turn that dream into reality. Fedele Bauccio is an idealist with power, and he has been changing the shape of the non-commercial foodservice landscape for 25 years.

Bauccio grew up in the industry, starting his career as a dishwasher while a student at the University of Portland.

In 1987, Bauccio teamed with Ernie Collins to found Bon Appétit. His main goal was revolutionary for non-commercial foodservice: elevate the role of the culinary in contracted foodservice by putting chefs in charge of foodservice programs. That effort alone, which helped set the stage for operators in schools, colleges, hospitals and senior living to recognize and capitalize on the value of chefs, would be enough to earn Bauccio a spot on our list.

Since 1999 he has taken on much more noble causes. Starting with a simple idea of promoting local agriculture, which he termed Farm to Fork, Bauccio has become one of the leading cheerleaders for sustainability, organics, animal rights and farm workers’ rights. Today, Bon Appétit accounts use only sustainable seafood, turkey and chicken, raised without antibiotics as a routine feed additive, natural beef burgers, rBGH-free milk and yogurt and cage-free shell eggs.

The company, which is part of Compass Group North America, is in the process of updating its mission statement to go beyond sustainability “to include the issues of public health, with the issue of antibiotics, animal welfare and farm workers’ rights,” Bauccio says, “because you can’t talk about sustainability unless you talk about those things.”

His influence has been felt, and recognized, through the industry. The Seafood Choices Alliance named him a Seafood Champion of 2007; the Natural Resources Defense Council chose him for its first Going Green Award, in 2009; the Chefs Collaborative named him its Sustainability Pathfinder of 2011; and this year the International Association of Culinary Professionals presented him with its Lifetime Achievement Award. 


Foodservice Director has undertaken a bold initiative by identifying people who we believe are having the biggest impact on non-commercial foodservice. Our list may surprise you and should certainly intrigue you. Our honorees have backgrounds as varied as their personalities. They range from the father of the modern-day food truck to the wife of a sitting president. They include operators and suppliers, chefs and consultants, CEOs and civil servants. There are traditionalists and there are mavericks. Well-known names share space with hot newcomers. In all, 17 people, two groups of individuals and one institution compose the list. It’s time to meet FSD’s 20 Most Influential.

More From FoodService Director

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

FSD Resources