For many students, some of the most memorable moments of the school day don't happen in the classroom—they happen around the table.
Whether it's Senior School boarding students gathering for Sunday dinner, Middle School students sharing lunch between classes, faculty catching up over a bowl of soup, or day students enjoying a meal with friends, Graves Dining Hall is one of the busiest gathering places on campus. It's where conversations continue beyond the classroom, friendships are strengthened, and community is built one meal at a time.
That everyday experience has now earned national recognition.
St. Michaels University School has been named a Best of SAGE honouree, an award presented annually by SAGE Dining Services to just top dining programs across North America that exemplify operational excellence and hospitality.
With hundreds of dining programs serving independent schools, colleges and universities, senior living communities and workplaces across North America, the Best of SAGE recognition celebrates teams that create exceptional dining experiences for the communities they serve. This year, the SMUS dining team was selected as one of only four honourees.
While the recognition comes from SAGE Dining Services, it reflects something members of the SMUS community experience every day.
From made-from-scratch meals and globally inspired menus to fresh ingredients and an ever-changing selection of options, the dining team works to create meals that are both nutritious and enjoyable. Menus are thoughtfully planned to accommodate allergies, dietary restrictions, cultural preferences and individual needs, ensuring every student feels welcomed and cared for.
For boarding students, that care extends far beyond nutrition. The dining hall is an important part of feeling at home.
"The staff (in Graves Hall) are really interested in ensuring that students are having a good experience when it comes to food," says Keith Driscoll, Director of Boarding and Student Life. "They're very responsive and professional and recognize that one size doesn't fit all. They do a good job of making it not be too routine."
That philosophy extends throughout the school community. The dining team gets to know students by name, welcomes feedback and continually adapts menus based on the interests and needs of the people they serve. They also play an important role in campus traditions, cultural celebrations, special events and community gatherings throughout the year.
Their impact doesn't end when the school year does.
Throughout the summer, Graves Hall welcomes many of campers attending SMUS summer programs. Whether visiting for a week-long day camp or living on campus as an overnight camper, many young people experience SMUS for the very first time around the dining table. For international campers especially, the dining experience often becomes an important part of feeling welcomed and connected to campus.
The Best of SAGE video highlights the close collaboration between the school's boarding and dining teams, but the recognition reflects something even broader: a shared commitment to hospitality that touches every part of campus life.
Being named a Best of SAGE honouree is a wonderful acknowledgement of the people who make that happen every day. SMUS is grateful to the dedicated dining team, especially Chef John Waller and Manager Luke Taylor and their team, for the care, creativity and warmth they bring to the entire SMUS community.
The magnificent Graves Hall in the Sun Centre.
