Meet Our Team


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  • Debby Bridges
    General Manager

    I grew up in rural Southern Oregon and always had a close connection to food. We raised chickens and pigs in addition to always having a huge garden. While I was in college I worked in restaurants and found out that; I enjoyed working in and around food, with chefs and other foodies.
    I joined Bon Appétit in 2000 as an Assistant Catering Manager at Jones Farm in Hillsboro, Oregon and transferred to Reed College in the fall of 2001. I quickly discovered I was working for a company that values its employees, honors its commitments and has a passion for social responsibility. Bon Appétit is truly a company that walks the talk – we do support local farmers, we have the power to change the way that food is grown and produced (and we have!), we have made a commitment to helping those who harvest our food. Food that nourishes us, sustains us, helps to create community, and should never be taken lightly – and we take our responsibility very seriously – producing great food in a socially responsible manner. I am very proud to work for Bon Appétit!

    503-777- 7286 bridgesd@reed.edu
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  • Matt Talavera
    Executive Chef

    I was born in San Jose, California and grew up watching my grandmother cook amazing Mexican food, which is where my inspiration to become a Chef began.
    Since then I have spent 18 years working in fine dining establishments from
    San Francisco to Sonoma County working in restaurants, bed & breakfasts and wineries.

    After that time I went to work for Whole Foods Market, where I invested 10 years as a Chef for research and development of exciting new offerings. Working for Whole Foods allowed me the opportunity to relocate here in Portland where I have been for the last 8 years. My family and I live in the Woodstock neighborhood and love being part of the vibrant community that surrounds the Reed College Campus.

    I have been with Bon Appétit for 1 year; I feel it is the perfect fit for my love of local and sustainable food. I am very fortunate to work for a company that holds these values in such high regard, and will do my best to present these amazing ingredients we have to work with in tastiest way possible everyday.



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  • Caroline Ferguson
    Fellow

    Need help with a sustainability related initiative or want to know more about Bon Appétit’s national commitments to sourcing and operating as sustainably as possible? Contact Caroline, your regional Fellow. Read more about Caroline and her interest in food issues here!

    caroline.ferguson@cafebonappetit.com