Workers across the country can now enjoy a chef-crafted holiday treat without leaving their office, as James Beard Award-winning chef Michael Symon debuts his Festive Dark Chocolate Bark exclusively for Kitchen Works by Sodexo. The limited-edition confection, available at all Kitchen Works locations nationwide, features melted dark chocolate studded with toasted pistachios, dried cherries, and salt flakes, offering a sweet escape during the busy holiday season.
Symon, a nine-time cookbook author and television personality, drew inspiration from his Greek and Sicilian heritage and his Cleveland upbringing. "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," Symon said in the announcement. "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 creation underscores Kitchen Works' mission to redefine on-site dining with chef-inspired, seasonal menus that balance flavor, wellness, and convenience.
"Chef Symon continues to elevate what it means to eat well at work," said Joe Ganci, President of 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."
The Festive Dark Chocolate Bark is ideal for busy workers looking to savor a moment of indulgence during the workday, to bring home as a treat, or to add gourmet flair to holiday gatherings. It joins a lineup of seasonal and signature items at Kitchen Works, which is known for its chef-driven workplace dining experiences focusing on bold flavors and nourishing ingredients.
Symon's 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. He has authored nine cookbooks, including the New York Times bestseller Symon's Dinners: Cooking Out, and hosts the podcast Chewed Up with co-hosts Clinton Kelly and Carla Hall, as well as TV shows on Food Network.
For more information about Kitchen Works, visit https://us.sodexo.com/brands/kitchen-works.
