The Sapphire at School Program

The Sapphire at School program was designed in 2007 by Chef Azmin Ghahreman, of Sapphire Laguna Restaurant, in conjunction with a group of nutritional, culinary, and pediatric experts to provide students, staff, and faculty with healthy options. Chef Azmin bases the menus he creates at each and every school he serves, and in his home — on the Mediterranean Food Pyramid, which consists of eating plenty of fruits, vegetables, and whole grains, and hinges on the consumption of foods prepared with oils derived from plants and fish that promote the production of good cholesterol and, ultimately, heart health.

St. Anne School’s partnership with Sapphire at School allows our students to have fresh meals and snacks prepared in their school kitchen with locally-sourced whole foods. Our professional chefs and managers ensure the highest level of quality, service, and food safety. The Sapphire at School mission statement is:  To nourish and educate young people for a lifetime of well-being

My School Account
Preorder your student’s meals and access activity reports all from home. Partnering with allows Sapphire at School to manage your student’s preorders and emergency lunches much more efficiently and provide a communication tool linking us directly to your email via this portal. 


Sapphire at School is honored to serve the St. Anne School community. Together, we will create the best possible school dining experience. We welcome your input, creative ideas and questions; please contact us at 949.715.3320 or

More About Sapphire at School

List of 6 items.

  • Experience & Knowledge

    • Chef Azmin is an influential chef in eight countries around the world with a globally recognized culinary team
    • Recognized at the highest level of achievement throughout his 30 years in culinary life
    • A great food visionary and trend setter
    • Chef Azmin has tremendous passion for food ingredients, products and children's nutritional needs
    • As a youth he spent time on his grandparents and family farms, rooting his understanding of growing
    • Opening team of "V" University, teaching youth
  • Quality Assured

    • Works closely with and seek advice from pediatric medical specialists on growth needs and obesity programs
    • Advised by a registered dietitian to assure the best meals
    • Intimate understanding of kids health and what thier needs are. We are parents, and treat our meals as if our own children were to eat them
    • Our Product quality enhances all senses
    • Made today, for same day consumption, freshness makes the flavor
    • Balance and portion control
    • HACCP trained to the most stringent standards of hygienic preparation
    • Chef Azmin and his team are certified under the "Safe Serve" program, and has comprehensive background knowledge of health department requirements
    • We honor special diets, for example diabetic, lactose intolerance, celiac
    • Cooperative arrangement with suppliers that
      • Deliver versatile product available during season
      • Highest specifications and yields
      • Value driven pricing structure
  • Facility

    • Our production spaces are designed and used for preparation of portion controlled quality school meals, and event catering (like school fundraisers and school-community gatherings)
    • Temperature controlled from receiving through preparation, and delivery in our refrigerated vans
  • Building Our Next Generation

    • Life skills practice
    • Farm visits and impact-full learning
    • Ecology and the "Local-vore" mindset
    • Balancing diet
    • Building your menu
    • Shopping to aid your diet and your pocket
    • Nutritional pyramid
      • Vegetables, fruits, grains, dairy, protein, and oils
  • Ability to Execute

    • Our core culinary team is 30 persons strong, including six chefs, a pastry chef, and cheese monger
    • Large production background from Sydney Olympics to grand openings of shopping centers and hotels, to serving six Presidents and First Ladies, and catering for Royal Palaces
    • Catered events big and small, with 2,500 being the largest
    • Extended knowledge in retail, grocery and ethnic foods, and knows what consumers want
    • Known for customer service. Our team prides itself in working closly with clients and is accessible every step of the way. We veiw every partnership as a team effort
    • Facilities specially built to safely serve large numbers of meals, and provide continual research and development
    • Food and beverage purchasing power is over two-million dollars a year
    • Have managed over $40 million dollars in food and beverage revenue annually
    • Best relationships with purveyors to find new products
    • Presently in charge of over 80 employees, and have supervised as many as 250 at one time
    • Creating Farm to School program 
  • Community Inclusive

    • Impassioned about nutritional and culinary education beginning at youth, via hands on training
    • Exposure to eating flavorful foods that simultaneously nourish and promote healthy growth, and well being while engaging all your senses
    • Long term public advocate of children's nutrition and health and a committed fundraiser for children's needs
    • Currently on the Board of Miracles for Kids, and their youth. This provides education and entertainment as Chef Azmin shares his hard won secrets
    • Wholesome Home Meals program, provides convenience, nutrition and value
    • Provides parents with updated trends and culinary knowledge to enable them for a healthiest snd most tateful meals for their family
    • Intelligently introducing nex products for your children, thus preparing them for a healthy life style
    • Open kitchen-door policy. Parents can visit our production site
    • Round Table meetings with school officials and parents provide feedback and planning

St. Anne School

Phone: (949) 276-6700 | Fax: (949) 276-6706 | Email
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An independent Catholic school recognized by and within the Diocese of Orange