Open Daily from 11:00 AM - 1:00 PM

Featuring a wide variety of fresh food designed to satisfy everyone's appetite with food choices to rival your favorite restaurants.

  • Seasonal salad bar and fresh fruit (local (L) and organic (O) options when available)
  • Housemade salad dressings and Maple Brown Sugar Granola (GF/VG) available on the salad bar daily 
  • Hearty, homemade soups
  • Delicious, homestyle entrees updated throughout the year to showcase seasonal comfort foods
  • Chef-inspired entrees featuring popular food trends and ethnic cuisines 
  • Made to order deli bar highlighting local BluePoint Bakery breads and rolls and Boar’s Head meats and cheeses
  • Fun specials created by your culinary team to celebrate holidays and SAES special events, as well as to educate about culinary diversity
  • Freshly prepared desserts and treats featured on Fridays
  • Vegetarian (V), vegan (VG), gluten-free (GF), and dairy-free (DF) options offered daily
  • Creative “small plate” items introduced each Thursday 
  • Pop-up product samplings and food demonstrations coordinated with our vendor partners 
  • And you can enjoy “all you care to eat”

St. Anne's Dining Hall is a Nut-Free Facility

Ann Pierpont, CEC, AAC

General Manager/Executive Chef, Sodexo
Joined St. Anne's in: 2018

Degrees & Certifications:
AOS in Culinary Arts and BS in Food Service Management from Johnson & Wales University; Certified Executive Chef through the American Culinary Federation; inducted fellow of the American Academy of Chefs

Years in education: 23

Favorite thing about St. Anne's:
The St Anne's community is like a second family. I have been welcomed into this amazing group by students, faculty, and parents as though I have know them forever. I believe that St Anne's is setting students up for great success in their lives. We truly are raising good humans and not just teaching students.

Why did you choose education?
In my position, I have the unique opportunity to not only feed a community on a daily basis but also to impart knowledge about food, sustainability, and our impact on the environment because of our food and behaviorial choices. I get to teach students good eating habits that will hopefully stay with them into adulthood. And watching kids get excited about cooking and food and the dining events that we create makes me smile.

Hobbies or interests outside of school:
Cooking, baking, reading, dining out, watching movies, hiking, and spending time with my family. I am also very interested in learning about food products and they were developed and marketed to mainstream America.

Stuck on an island, what book do you bring with you?/Favorite book:
Animalia by Graeme Base