The Dining Room Experience

The Dining Room at Country Day is an integral part of our school community. Students, faculty, staff, and parents share this experience through family-style service in a rustic dining room with cypress panels and oak floors. Tables are set with china, utensils, and white tablecloths. Students in various grades are assigned seats, including a designated server who is also their classmate. The day’s lunch offering is retrieved from the kitchen set on a tray in serving bowls and baskets. Students pass the bowls, serve each other, and can return to the kitchen for unlimited refills. Dessert is offered, on a limited basis. Health, nutrition, flavor, creativity, quality, local-sourcing, and balance are our priorities. Nutrition complements tradition in a warm setting overlooking an organic garden.

In the entrance foyer, guests are greeted with baskets of fresh produce that are available all day and a world-class salad bar that offers over 70 items, including hot soup du jour, vegetarian entrée, and alternative menu offerings. There is special attention to students with specific food allergies, including gluten-free and lactose-free preparations. Country Day Dining Services nourishes students’ hearts, minds, and bodies.


List of 4 events.

  • Sep

    Tuesday Lunch Menu

    Beef Lasagne 
    Green Peas (Vgn, Gf)
    Buttered French Bread (V)
  • Sep

    Wednesday Lunch Menu

    Stewed Chicken
    Egg Noodles (Vgn, Gf)
    Buttered Biscuits (V) 
    Broccoli (Vgn, Gf)
  • Sep

    Thursday Lunch Menu

    Beef Nachos (Df, Gf)
    Corn Tortilla Chips (Vgn, Gf)
    Queso Cheese Sauce (V, Gf)
    House Salsa, Sour Cream, Lettuce, Tomatoes, Jalapenos (Vgn or V, Gf)
  • Sep

    Friday Lunch Menu

    Chicken & Sausage Gumbo
    Long Grain White Rice (Vgn, Gf)
    Cornbread (V)
View All Events

Meet the Chef

List of 1 members.

  • Photo of Mark Uddo

    Mr. Mark Uddo 

    Manager, Dining Services
    Culinary Institute of New Orleans
    University of New Orleans

About the Chef

Chef Mark Uddo is a veteran of the hospitality industry and advocate of healthy, imaginative, and locally sourced foods implemented through Country Day’s unique Dining Services program.  His accomplishments at Country Day and service within the Greater New Orleans community were recognized by the University of New Orleans as their Hotel, Restaurant, and Tourism School’s Distinguished Alumnus of 2008 and the American Culinary Federation’s Best Chefs of Louisiana in 2011. Then, in 2013, he was elevated to ACFNO Legend status.  In 2015, he was chosen as a Role Model by the Young Leadership Council.