Most of us rarely think about the people cooking behind the scenes — the chefs who fuel hospital wards, campus cafeterias, stadium crowds, and company dining halls. But for one week every September, Compass Group makes sure the spotlight is firmly on them. The global foodservice giant marked Chef Appreciation Week 2025 (September 7–13) with what has grown into the largest culinary celebration in the world.
The initiative began with Donald and Lisa Crutch, founders of Chef Appreciation Week and advocates for recognizing chefs’ dedication both inside and outside the kitchen. When Compass partnered with the Crutch family in 2018, the event expanded beyond the U.S., eventually becoming a worldwide movement. Today, Compass brands in healthcare, education, business, sports, and senior living all take part, creating a ripple of gratitude across continents.
The 2025 edition introduced a fresh look, curated with input from Compass’s Global Culinary Forum — a council of chef leaders across its business. The result was a celebration that felt both premium and purposeful, reflecting the sophistication and diversity of the company’s culinary teams.
So what does a global thank-you look like? All week long, Compass sites hosted Appreciation Stations and Shoutout Boards, giving colleagues and clients a chance to share messages of gratitude. Cafés and restaurants rolled out Chef Specials featuring signature dishes with personal backstories, while kitchens organized family meals that brought front- and back-of-house staff together at one table. Certificates of recognition and social media spotlights rounded out the festivities, with #ChefAppreciationWeek and #LoveMyChef buzzing across platforms.
Behind the campaign is a recognition that chefs do more than cook. “Our chefs and frontline teams are the unsung heroes who bring our culinary vision to life, day in and day out,” said Chef Chris Ivens-Brown, Chief Culinary Officer for Compass Group North America. “Their commitment to safety, excellence and flavor make Compass a leader in our industry.” Deborah Lee, Group Chief People Officer, echoed that sentiment, calling chefs and culinary staff “the heart and soul of our operations.”
Appreciation Week is an invitation to look beyond the plate. It’s a reminder that every salad tossed in a café, every soup ladled in a hospital, every burger flipped at a game is the result of countless hours of skill, care, and creativity. And sometimes, the most meaningful way to honour that is the simplest: just saying thank you.