Student Life
Eat well.
Every student should eat well here — including those with allergies and dietary needs, which our food service director takes personally. On this Mountain, a meal is an event, not an errand.
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A meal is an event.
Picture lunch with the Hudson River and the Catskills out the window. The kitchen cooks authentic recipes from around the world right alongside the classics, with vegetarian, vegan, plant-based, low-fat, and gluten-free options at every single meal — plus snacks available all day.
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Dietary needs, handled.
Nut, gluten, dairy, and other sensitivities are planned for, not worked around. If your family has a concern, our food service director wants to hear it directly — and will build a plan so mealtime is one less thing to think about.
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Did you know?
A high share of the food is natural, seasonal, and organic.
Cage-free chicken eggs.
An international noodle station pops up 2–3 days a week.
Several 100%-juice varieties on tap.
A daily soup bar — vegetarian/vegan and meat.
Hot meals every day with meat, vegan, and vegetarian options.
A human touch
Meet Chef Andy.
The person behind all of it. Chef Andrew "Andy" Comey runs the Storm King kitchen — the reason "cafeteria food" isn't a phrase you'll use here.
Trained at the Culinary Institute of America, Chef Andy spent years cooking his way through the East Coast's hotels and resorts before the Caribbean called — in the U.S. Virgin Islands he captained the U.S.V.I. Culinary Team and appeared on television's Great Chefs of the Caribbean. He's held a Master Baker Certification since 2008, which means yes, the cookies are that good.
- ///Culinary Institute of America, Class of 1985
- ///Captain, U.S.V.I. Culinary Team
- ///"Great Chefs of the Caribbean," 1997
- ///Certified Master Baker, 2008
