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Penn News

Read about recent developments in our campus dining facilities.


Houston Market Wins 2019 Loyal E. Horton Gold Recognition

Penn Dining is very proud to have been awarded a Loyal E. Horton Award for the second year in a row.  This time, Penn Dining has been awarded Gold for the Loyal E. Horton Award for Retail Sales - Single Concept/Multiple Concept/Marketplace - Large School from the National Association of College & University Food Services (NACUFS).

This award represents recognition for the dynamic renovations and introduction of 8 new concepts at Houston Market, which re-opened in Fall 2018.

We are excited and honored to be recognized on a nation-wide level, and appreciate our guests and students for their input and feedback throughout the year!


Penn Dining Wins 2018 Loyal E. Horton Award

Penn Dining is proud and excited to have been awarded Silver for the 2018 Loyal E. Horton Award for Residential Concept - Large School from the National Association of College & University Food Services (NACUFS).

This award was given in recognition of the achievements made by Penn Dining and our partners at Bon Appétit Management Company for the renovation of the Hill College House Café.

We are grateful for all the feedback that students and our community provided to help us make Hill what it is, and thrilled for the honor and the chance to share what we do on a national stage!

Campus Dining News

The Dish on Chefs Vinnie and Chris

"It was while I was traveling internationally with my dance group. While in Central America, I had the opportunity to try a wide variety of cuisines. It was during this time that a curiosity in food grew into a true passion for the culinary arts."  Chef Chris, Campus Executive Chef at Penn, discusses his early dance career and discovering a passion for the culinary arts.

Chef Chris' Bio and

"When you’re new in the kitchen, you’re going off recipes mostly. I would say read the whole recipe, all the steps, before starting. Don’t read the first few steps and just get started. Get all your ingredients together, be prepared. Mise en place is critical." Chef Vinnie, head chef of Hill House, shares his best kitchen tips as he prepares to demonstrate an Italian dinner for two at Quaker Kitchen on February 9th.

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Read an Interview with our Chefs

“I love cooking and I wanted to be around people. My mother taught me how to cook, that was the best training. Other than that, I didn’t work anywhere before Penn. I’ve been right here for 47 years.” Chef Deb Day, head chef of KCECH, and Chef Mitch Prensky , Executive Chef of Culinary Innovation, talk everything from training to oxtail and fugu as they prepare to demonstrate a recipe from Chef Day's kitchen at Quaker Kitchen on December 1st.

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In the News

In Food Management

New concepts, optional remote ordering and a more inviting environment are some of the changes to the dining center in the country's oldest student union.

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In College Rank

Penn ranks 6th in 50 best College Dining Experiences (Spring 2016)

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In the DP

Sept. 7, 2015. Pure Fare expands gluten-free, organic food options by Jeffrey Careyva

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Aug.30, 2015. What does #PennCrave? Students tell Penn Dining what food is on their minds by Jeffrey Careyva

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In the Daily Meal

Aug. 25, 2015 Penn maintain its place in the list of top University dining program

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