Dining Services

Meal Hours

Breakfast (weekdays): 7:00 - 8:10 a.m.
Lunch (weekdays): 11:00 a.m. - 1:10 p.m.
Continental breakfast (weekends): 8:00 - 9:00 a.m.
Brunch (weekends): 
9:00 a.m. - 12:00 p.m.
Dinner (weekdays): 5:00 - 6:45 p.m.
Dinner (weekends): 5:00 - 6:30 p.m.

*Hours may change around scheduled holidays and breaks.


Governor's Dining Services' goal is to offer all in our community-- students, employees, families, and guests-- healthy, delicious food in a friendly atmosphere.

Eating in a cafeteria environment presents many choices and sometimes challenges for the high school student. Our chefs have spent many hours developing our menus and recipes to make eating well easier. We feature vegan and vegetarian items daily, a salad and deli sandwich station, a pasta station, traditional favorites, freshly baked desserts and breads, display cooking stations, and special events throughout the year. 

The Alfond Family Dining Hall is a Certified 4 Star Green Restaurant® by the Green Restaurant Association (GRA), a national nonprofit organization helping restaurants to become more environmentally sustainable. Highlights of this certification include: no use of polystyrene foam (Styrofoam™), a comprehensive recycling and composting program, Energy Star kitchen equipment, and more than half of all dishes are vegetarian. 

David Alonzi P'18

Director of Auxiliary Services

Our team prides ourselves in providing a familiar, safe, and inviting place where students find nourishment for their bodies and minds. We are proud to be Green Restaurant certified and are committed to making sustainable practices and products the core of our operation.


A nearly twenty year veteran of the Academy, as the Director of Auxiliary Services, David manages our dining hall, summer programs, the snack bar, and all of our summer programs on campus. Prior to Governor's, David was the Director of Dining Services at Bennington College and the Catering Manager at Salisbury University. He lives off campus with his wife and son, a Govs graduate.

Meet the Team

David Alonzi

Director of Auxiliary Services

Rafael Rivera

Associate Director of Auxiliary Services
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Governor's Dining Services is committed to purchasing healthy, sustainable, and, where possible, local ingredients. Here are just a few examples:

  • Member - Gulf of Maine Tastemakers.  Committed to sourcing at least 35% local seafood
  • Cage free liquid & shell eggs
  • Maine Roasted Certified Organic and Fair Trade Coffee
  • Organic soy milk
  • Milk from cows raised without the use of growth hormones.
  • Locally Grown Apples -  MA, NH, ME
  • Granola – Grandy Oats, Brownfield, ME
  • Bread – Fantini, Haverhill, MA
  • Hummus – Cedar’s, Ward Hill, MA
  • Pizza dough and sauce – It’ll Be Pizza, Portland, ME 
  • Seafood – North Coast Seafood, Boston, MA
  • Yogurt - Upstate Farms, NY
  • Paper plates made from compostable material.
  • Napkins made from 100% recovered materials

Each summer, The Governor's Academy's campus is home to 6 Points Sci-Tech Academy. Visit the 6 Points website to learn more about the camp.


Many in our community have one or more food allergies or intolerances that require them to carefully manage their diets. Dining Services makes every effort to provide helpful information to our campus community labeling for the following ingredients at the point of service: egg, dairy, soy, gluten, wheat, sulfites, sunflower, tree nuts, peanut, sesame, coconut, pine nut, garlic, mustard, fish, pork, lamb, chicken, shellfish, turkey, and vegetarian/vegan. Governor’s chefs and dining managers are available to work with individuals to successfully manage their food allergies and enjoy their dining experience, and food production staff are instructed on the severity of food allergies and proper technique to avoid cross contact. 

Everyone Can Make a Difference

Dining Services asks that all customers:

  • Take only what you can eat. Go back for seconds if you are still hungry.
  •  Only use the napkins, glasses, dishware and silverware that you need.
  • Reduce your use of disposable packaging as much as possible.
  • Use appropriate receptacles when discarding waste. Recycle and compost whenever you can.