Workplace dining is getting a holiday upgrade as James Beard Award-winning chef Michael Symon introduces his Festive Dark Chocolate Bark, available exclusively at Kitchen Works by Sodexo locations nationwide. The limited-edition treat, featuring melted dark chocolate studded with toasted pistachios, dried cherries, and salt flakes, aims to bring a touch of gourmet indulgence to busy workers during the holiday season.
Chef Symon, known for his Greek and Sicilian heritage and Cleveland upbringing, draws inspiration from family traditions. "The holidays have always been about bringing people together around the table to laugh, cook, and share a great meal," Symon said in the announcement. "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."
Since partnering with Kitchen Works in 2024, Symon has infused workplace menus with dishes like Smokey Cherry Pork Grits, Juicy Lucy Double Cheese and Bacon Burger, and the Symon Says Meatball. The new dark chocolate bark is part of a broader effort to redefine on-site dining with chef-inspired, seasonal options that balance flavor, wellness, and convenience. Joe Ganci, President of Sodexo Corporate Services, North America, noted, "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 available at all Kitchen Works locations, which are known for chef-driven workplace dining experiences focusing on bold flavors and nourishing ingredients. For more information about Kitchen Works, visit https://us.sodexo.com/brands/kitchen-works.
Symon's culinary 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." His television appearances include "24 in 24: Last Chef Standing" and "Symon's Dinners" on Food Network, as well as the podcast "Chewed Up" with co-hosts Clinton Kelly and Carla Hall.
The new chocolate bark offers workers a sweet way to savor the season without leaving the workplace, whether as a midday treat, a gift to take home, or a simple addition to holiday gatherings. As Symon put it, "I hope it brings that same sense of family and community to tables nationwide."
