Seasonal treat now available nationwide to eat at work or to take home
BETHESDA, MD, November 20, 2025 /24-7PressRelease/ -- This holiday season, workplaces across the country are getting a taste of chef-driven indulgence thanks to a new limited-edition creation from nationally acclaimed chef, nine time cookbook author, and television personality Michael Symon. Michael's Festive Dark Chocolate Bark, crafted exclusively for Kitchen Works by Sodexo, is now available at all Kitchen Works locations nationwide, offering workers a sweet way to savor the season without leaving their workplace.
Chef Symon is deeply influenced by his Greek and Sicilian heritage, as well as his Cleveland upbringing, infusing his dishes with bold flavors and soul. The Festive Dark Chocolate Bark features melted dark chocolate studded with toasted pistachios, dried cherries and salt flakes. It's ideal for busy workers looking to savor a moment of indulgence during the workday, to bring home as a treat, or a simple way to bring gourmet flair to holiday gatherings.
"Chef Symon continues to elevate what it means to eat well at work," said Joe Ganci, President, Sodexo Corporate Services, North America. "At Kitchen Works, we believe the workplace cafe can be so much more than a place to grab lunch. It's a space for connection, community, and food that fuels you. Collaborations like this one with Chef Symon reflect our commitment to transforming everyday moments into meaningful experiences for the people we serve."
Kitchen Works is known for its chef-driven workplace dining experiences, focusing on bold flavors, nourishing ingredients and convenient meals that keep employees energized. The Festive Dark Chocolate Bark joins a lineup of seasonal and signature items designed to make eating well easy, even during the busiest time of year.
"The holidays have always been about bringing people together around the table to laugh, cook, and share a great meal. A lot of the dishes I make this time of year are inspired by those big family gatherings growing up in Cleveland," said Chef Michael Symon, Culinary Ambassador for Kitchen Works. "My Greek and Sicilian roots meant there was always food, loud conversation, and a lot of love. My mom makes the most incredible baklava loaded with pistachios, so I've always had a soft spot for them when it comes to dessert, and anyone who knows me knows I'm a total chocolate guy. That's where the idea for Festive Dark Chocolate Bark came from. I hope it brings that same sense of family and community to tables nationwide."
Since partnering with Kitchen Works in 2024, Symon has infused workplace dining with his signature comfort-meets-creativity style through dishes such as Smokey Cherry Pork Grits, Juicy Lucy Double Cheese and Bacon Burger, and the Symon Says Meatball. His latest offering underscores Kitchen Works mission to redefine on-site dining with chef-inspired, seasonal menus that balance flavor, wellness and convenience.
For more information about Kitchen Works, visit https://us.sodexo.com/brands/kitchen-works.
About Sodexo North America
Sodexo North America is a division of Sodexo Group, a global Fortune 500 company operating in 45 countries and a leading provider of sustainable food and integrated facilities management in all 50 U.S. states, Canada, Puerto Rico and Guam, at every moment in life: learn, work, heal and play. Across the U.S., the company employs over 100,000 people and indirectly supports tens of thousands of additional jobs by annually purchasing goods and services from a wide range of small to large businesses. Sodexo North America is committed to meeting the challenges of everyday life with a dual goal: to improve the quality of life of our employees and those we serve, and to contribute to the economic, social and environmental progress in the communities where we operate. Our purpose is to create a better everyday for everyone to build a better life for all.
Michael Bio
Chef Michael Symon, deeply influenced by his Greek and Sicilian heritage and Cleveland upbringing, infuses his dishes with bold flavors and soul. His culinary mastery can be experienced at his restaurants Angeline and Bar Symon. Beyond the kitchen, Michael's creative yet approachable cooking style shines through on his podcast Chewed Up with co-hosts Clinton Kelly and Carla Hall, and TV shows 24 in 24: Last Chef Standing and Symon's Dinners, both on Food Network. His illustrious career includes being named Food & Wine magazine's Best New Chef in 1998 and receiving The James Beard Foundation Award for Best Chef Great Lakes in 2009. With nine cookbooks to his name, including newly released NYT Best Seller Symon's Dinners: Cooking Out, Michael continues his passion of sharing his culinary wisdom with his ever growing audience. When he's not working, Michael enjoys golf, gardening, and cherished moments with his family, including wife Liz, granddaughter Emmy, grandsons Butch and Walter, and English staffy, Norman.
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