Exploratorium's New Waterfront Site In 2013
Features Partnership with Bon Appétit and
Executive Chef Loretta Keller
Today the Exploratorium announced its agreement with Bon Appétit, in partnership with acclaimed San Francisco chef, Loretta Keller, to create seasonable and sustainable fare at the museum’s new Pier 15 site on the Embarcadero at Green Street, when it relocates in 2013. Under Ms. Keller’s direction, Bon Appétit, the award-winning, Palo-Alto based food service group, will procure and prepare all of the food for the new museum site, including the sidewalk café on the west side of the pier — off the Embarcadero — and the waterfront café on the east side — in the all-glass Bay Observatory Building.
“I couldn’t be more thrilled about what we expect to be a wonderfully creative collaboration with Loretta and Bon Appétit,” said Silva Raker, the Exploratorium’s Director of Business Development. “Along with providing delicious, sustainably-produced food for our cafés and some very fun food carts, Bon Appetit will be a fabulous option for catering private events.
In the spirit of revitalization that has taken hold along the Embarcadero, we expect our new facility to be a spectacular San Francisco venue for event rentals.”
Ms. Keller, a 2009 James Beard Foundation Award Finalist for Best Chef in the California/Pacific region, said, “I’m incredibly excited to partner with Bon Appétit at the Exploratorium
By using locally sourced, seasonal ingredients, we’re creating a new museum-café menu that will surprise and satisfy all the guests of the Exploratorium, from toddlers to seniors, as well as one-time visitors and annual members.”
All Bon Appétit food is cooked from scratch, including sauces, stocks and soups. A pioneer in environmentally sound sourcing policies, Bon Appétit has developed programs addressing local purchasing, the overuse of antibiotics, sustainable seafood, the connection between food and climate change, humanely raised meat and eggs, and most recently, farmworker welfare. Fedele Bauccio, CEO and co-founder of Bon Appétit, which operates more than 400 kitchens in 31 states, was recently described in The Atlantic, as “wielding a mighty big fork,” responsible for “the most sweeping anti-cruelty policy in the food service industry.”
More about Loretta Keller and Fedele Bauccio
Loretta Keller is known for her use of high-quality, small production ingredients in menus heavily influenced by the flavors of southern Europe and the Mediterranean. She worked with Jeremiah Tower — who along with Alice Waters is credited for the birth of California cuisine — for several years at Stars and Stars Café. Her restaurant COCO5OO in the dynamic South of Market district has become a regular fixture in the San Francisco Chronicle’s “Top 100” restaurants and is an anchor in the neighborhood. Ms. Keller established a new standard for museum dining in San Francisco with the launch of the Academy Café and the Moss Room Restaurant in 2008, at the California Academy of Sciences.
Ms. Keller has served on the boards or organizing committees of a number of charities, including The San Francisco Free Clinic Luncheon, the CUESA Sunday Supper fundraiser for the Ferry Plaza Farmer’s Market, the Street Smart for Kids program (which helps at-risk youth), and Share Our Strength (a charity working to ensure that all children have access to nutritious food).
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.
Mr. Bauccio 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 and striving for the freshest ingredients. Mr. Bauccio’s work has been honored by many nonprofit and industry groups: among them, the James Beard Foundation, First Lady Michelle Obama, the Natural Resources Defense Council, and the Seafood Choices Alliance.
For further information on the Exploratorium and the 2013 relocation project, contact Exploratorium Public Information Officer Leslie Patterson - firstname.lastname@example.org - (415) 561-0377
For information on Bon Appétit, contact Bonnie Azab Powell, Director of Communications for Bon Appétit - email@example.com - (650) 621-0871