Providing Healthy and Delicious Choices Everyday
Saints are well-fed at Canterbury! Our Dining Hall team is committed to providing local, sustainable, healthy, delicious meals to all students for breakfast, lunch, and dinner. In addition to the hot meal selections, you can visit our well-stocked salad and yogurt bar, the daily deli bar with Boar’s Head products, and a panini machine to grill your own sandwiches to perfection. Much of it is self-serve, but our friendly staff is always available to assist you as you make your meal choices. Plus, you have two choices of venue—the Dining Hall and the Café.
Local and Sustainable
As often as possible, we source and purchase our food and fresh produce locally—typically no further than 150 miles away—and make every effort to offer premium organic products.
Pop-Ups and More!
Be on the lookout for fun pop-ups—our Executive Chef loves to surprise the community with themes such as ice cream sundae bars, gourmet donuts, and cereal nights. On Fridays, grab your favorite flavors from our bagel bar. And during football season, the Café serves wings and pizza while the game is on the big screen. Our team keeps cooking up creative ways to keep things interesting—and tasty!—for students.
If you have any food allergies, please connect with Director of Health Services Colleen Cook or Director of Dining Shannon Greene when you arrive on campus.
You may choose vegetarian and vegan dishes among our balanced daily menu items, and be sure to stop by the salad and yogurt bar for more nutritious options.
You also have the opportunity to “order in” from the many local restaurants that deliver to our campus, or you can make your own simple meals in the dorms’ common rooms.
Meet the Director of Dining
Shannon Greene P ’17, ’25 has been Director of Dining at Canterbury since 1995. She is responsible for all aspects of campus dining, including catering and oversight of the Café. Shannon also serves on the DEIJ (Diversity, Equity, Inclusion, and Justice) Council and received the Women of Canterbury award in 2007. Prior to Canterbury, she was a consultant to food service at Northfield Mount Hermon school in Massachusetts and owned a successful pastry store in Westchester County, New York. Shannon earned her bachelor's degree from Fordham University at Marymount and lives locally with her husband Fred; sons Quinn ’17 and Riley ’25; and three rescue dogs, Olaf, Arya, and Anthony.
Meet the Executive Chef
Christine Jordan joined Canterbury as Executive Chef in the fall of 2023. After earning a degree in Baking and Pastry Arts from The Culinary Institute of America in Hyde Park, New York, she worked in various resorts, including the Waldorf Astoria in Boca Raton, Florida, as a Pastry Cook and Mohonk Mountain House in New Paltz, New York, as Pastry Chef. Just prior to coming to Canterbury, Christine served as Senior Cook Manager for the Dutchess BOCES foodservice program in Poughkeepsie, New York. She is also ServSafe-certified by the National Restaurant Association. Christine lives in Putnam County, New York, with her cat, Miss Kitty.