As Branson students returned from winter break in January, it didn’t only mark a new year; it also meant a new food service.

The Branson community officially transitioned to Thomas Cuisine as their food service provider, marking the end of a decade-long relationship with Epicurean. 

Branson’s contract with Epicurean ended during the summer of 2024, propelling students, faculty, administrators and parents to find a new service. After attending various presentations and tastings from different food providers, a decision was finally reached: Branson would partner with Thomas Cuisine. 

“I am really happy that students were involved and part of the process of choosing the food vendor. I think that’s really important because we’re here for you all,” said David Hanson, Branson’s chief financial and operating officer.

Thomas Cuisine is a culinary service provider dedicated to serving wholesome food made from naturally sourced ingredients. Notably, they have a lot of experience in partnerships with elder homes, hospitals and other corporate businesses. 

Hanson said, “Their commitment to local and organic sourcing, while working with many other vendors stood out. Furthermore, their willingness to be creative and allow Marcus [Trigg] to continue his creativity was awesome.”

Though Epicurean and its staff have left Branson, Marcus Trigg continues to lead the culinary program as Branson’s executive chef and director of culinary services. 

“I think because Trigg is staying on, the quality and consistency of the food will stay the same. But Thomas [Cuisine] will introduce a whole new set of menus, and students will get pulse surveys that can change the menus very quickly,” added Hanson. 

Riley Ericksen ‘26, a representative of the Environmental Action Committee?Eco-Action Club, at the food tastings said, “I really liked Thomas Cuisine because, honestly, the food was so good … They had lots of samples for different lunch ideas and amazing dessert ideas.” 

As a gluten- and dairy-free student, Ericksen often finds it hard to eat Epicurean Branson meals that are nutritional, filling and balanced. 

“Often, Epicurean likes to place wonton strips in the salad, and I can no longer eat it,” she said. “I have to go to the salad bar and make my own.”

Now, with Thomas Cuisine, Ericksen enjoys the increased variety of nutritional vegetables. 

Unfortunately, not every student shares the same positive reflection as Ericksen. 

Katya Kong ‘27 wishes the lunch recipes would return to how they were before the change in provider, believing the quality of food to have declined.

“The meatball lunch was good, but I still don’t see the reason for the change,” Kong said. “I don’t like this new service at all.”