Dynamic trio and dining services team from SAGE Dining bring restaurant and food service experience, introducing healthier menus and a greater Spartan dining experience.

“Our goal is the quality of food, making sure we never run out, and also making sure things are consistent and elevated for every experience with the community,” says Whitney White, SAGE Dining Services general manager.

White, who is beginning her 15th year with SAGE, takes this approach everyday in the St. Stephen’s dining hall and kitchen. White says her work is supported by two passionate and dedicated managers and chefs who love being in the kitchen — Senior Food Service Director Chad Nielsen and Executive Chef Kory Turney. Last year was Nielsen’s first year on The Hill, and Turney is new to campus. The management trio brings extensive experience in restaurants, food service and fine dining and are laser focused on improving efficiencies, raising the bar on food standards and service, and enhancing the overall dining experience for all Spartans seven days a week, three meals a day.

“I’m always trying to bridge that gap of SAGE being considered ‘just a company,’” said White. “We want to be part of the community, and you have to have the right person in place to bridge that gap.”

Together, in coordination with their nutritionist and menu planners, the team is thoughtfully implementing a reimagined menu that offers popular protein choices and more. 

Lunchtime is the busiest meal of the day, feeding close to 1,000 students, faculty and staff. Daily offerings include:  

• Hot and continental breakfast options featuring eggs, bacon and sausage, vast fruit and bread displays, a variety of fresh-made sandwiches and breakfast options, granola, yogurt and juices.
• The lunch program offers fresh-made entrées, artisan-style sandwiches, homemade soups and dressings, steamed rice, all with the freshest ingredients and dessert.
• A salad bar with homemade salads, dressings, fresh produce, varied selections of meat and vegetarian proteins.
• The dinner program includes a hot buffet with the choice of three fresh-made entrées, a build-your-own deli sandwich station with an assortment of breads, a variety of fresh fruit, a full salad bar, baked potatoes, many beverage choices and dessert. 
• Lunch and dinner include our famous soft serve ice cream machine with fresh cones.
• SAGE prepares fresh juices daily such as strawberry lemonade, pomegranate green tea, and flavored water.

Another new aspect of the dining experience is a redesigned flow as students, faculty and staff grab their plates and navigate the serving lines. A larger U-shaped buffet area greets hungry students and employees as they walk in and consider a variety of options for breakfast, lunch or dinner. A daily baked potato bar is front and center. Diners then have the choice to split left or right for the main course serving lines. 

Silverware and napkins are in new locations, reducing the busy bottlenecks that can occur.

As diners make their way past the main buffet lines, they will find a new Halal food station, refillable condiment pump dispensers, new ice cream and sorbet machines (yay!), and new fresh juice and drink dispensers. In the commercial kitchen, new state-of-the-art ovens were also purchased and installed ahead of the school year.

While Nielsen and Turney focus on the “back of house,” White enjoys the office work and all of the “front of house” tasks, which includes sometimes serving, engaging in conversations with students, faculty and staff and building relationships with the community.

White says one of her priorities this year is receiving regular feedback from students to continuously improve the dining experience. She plans to connect with students as much as possible so they know who she is, and aren’t afraid to say hi and tell her the truth.

“I’ve already done announcements [during lunch] four times this year,” said White. “And I plan to show up during student club time and engage with different groups such as the student government to get honest feedback.” Beginning in October, White plans to meet with students in the dining hall at 7:45 a.m. on the first Tuesday of every month.

In the meantime, any member of the community can email sagedining@sstx.org to share feedback.

Meet the 15-member SAGE Dining Services team, and say hi next time you’re passing through!

About SAGE Dining Services and St. Stephen’s

St. Stephen’s partners with SAGE Dining Services to deliver an exceptional dining experience to our students, faculty and staff. We strive to offer a healthy, nutritionally balanced and enjoyable menu that meets the food palate of our diverse community. Our dietitians and nutritionists take into account food allergies and work to prepare appropriate daily menus. We also pride ourselves on our progressive food sustainability practices. 

To see daily menus, click here or parents can log in to MySSES.