Chef Doran Payne
Executive Chef, Bon Appétit Management Co.
He honed his skills in celebrated establishments across Europe, like The Four Seasons Hotel in London and Berlin.
A Positive Environment
Executive Chef Doran intuitively recognizes natural talent and is committed to developing employees to realize their own potential, taking the time to help each employee succeed. His presence in the kitchen and approachable manner makes it easy for his team to look to him for guidance.
Change that Matters
Doran is dedicated to responsible and ethical purchasing practices, supporting local farmers and artisans through Bon Appétit’s Farm to Fork purchasing program. He is instrumental in driving food waste reduction efforts through the implementation of a food recovery program and tracking through Waste Not. Over the last year, all leftover food was either donated to Rescuing Leftover Cuisine or composted. This diversion was equivalent to saving 1.77 million gallons of water and reducing the carbon footprint by 40.2 tons of CO2 equivalent.
Setting the Standard
Chef won a prestigious international scholarship from The James Beard Foundation to continue his studies at the world-renowned Le Cordon Bleu Paris. His successful career has spanned the globe in some of the finest restaurants in the world, and now showcases diverse recipes from cultures around the world at our Chicago corporate café as an integral team member setting the highest standards.
