Dining Services

Operated completely in-house by our talented team, the St. Anne's-Belfield School's Dining Services Program offers our students fresh, home-cooked meals away from home.

Our Mission

It is our mission to create healthy, nutritious, and great-tasting food. We actively support our farmers, sustainable practices, and the local economy. Most importantly, we seek to establish the foundation for a life of healthy food choices to the benefit of our students and the community in which we all live.



Please do not hesitate to fill out a comment card or Community Meal comment card online to share feedback, or recommend a favorite dish. We would love to hear from you.


Trey Holt, Executive Chef

Trey Holt was born and raised in Chicago, Illinois. He graduated from Ball State University with a degree in piano performance. After graduation, Mr. Holt returned to the great city to work in restaurants such as Gordan, Spaggia, and Mallory’s. A few years later, he moved to Denver, Colorado and worked at The Rattlesnake Club under Jimmie Schmidt. From there, Mr. Holt journeyed to Vail and worked at the Sweet Basil Restaurant as chef de cuisine of Spledido at The Chateau under Chef David Walford. After moving to Beaver Creek, he became the opening executive chef for Toscanina Restaurant and Vilar Catering.

Mr. Holt relocated to Charlottesville, along with Mrs. Holt and their family, in 1998. He opened his own chef consulting business and worked for Zazus for two years, opening Zazus restaurants in Charlotte and Raleigh, North Carolina.

Currently, he owns his own kitchen design/consulting chef business; Turning Point Design, Inc. Having two teenagers of his own has made Mr. Holt realize how important proper nutrition is for growing kids. He likes to test all of his School recipes on the “test panel at home."

Our Offerings

Vegetarian Offerings

We continue to offer vegetarian items as we found many students and faculty enjoy a “meat‐free” diet. Look for the “V” icon on our menu items to see the vegetarian option of the day. Our vegetarian option may include dairy such as milk, cream or cheese. For those requiring a vegan option, please speak to the chef and we will be happy to accommodate.

Local, Seasonal, and Sustainable

We continue to build strong relationships with our local farmers and co‐op partners. We buy local and fresh as a priority, listed are some of our local partners:

  • Tofu ‐Twin Oaks, Louisa, VA
  • Bread – Goodwin Creek Farm, Afton, VA
  • Beef - Buffalo Creak Farm near Lexington, VA
  • Fruits/Vegetables – Local Food Hub + 60 different local farms during season

Our milk program seeks to reduce waste and support dairy farmers in the Mid Atlantic region. We have contracted with MarVa Maid to supply us with our milk and additional dairy products. It is a farmer owned cooperative in our region with strict guidelines as to the care of the animals and quality of the product. Our Learning Village Grades K - 4 students have 8 ounce cartons of either skim or 2% milk. In the Learning Village Grades 5 - 8 and Upper School we have eliminated the individual cartons for a dispenser system.

Composting on Campus

In 2012, we partnered with Black Bear Composting to compost all of our kitchen organic waste, and we practice this on both campuses. We encourage you to talk to your children about the importance of returning organic waste to the natural environment.

Dining Services presents a spread of delicious food.