Waves Café

SPECIAL HOURS

Breakfast July 4-5, 9:00 am - 7:00 pm
Modified hours in observance of the Independence holiday. Waves will be open from 9:00am - 7:00 pm.

Serving Breakfast Til 7:00 pm

Breakfast Served from 9:00 am - 7:00 pm
Lunch 11:30 am - 2:00 pm
Dinner 5:00 pm - 7:00 pm
Continuous Dining 10:30 am - 11:30 am

Weekly Schedule

Breakfast Mon-Tue, 7:00 am - 10:30 am
Breakfast Wed, 9:00 am - 7:00 pm
Breakfast Thu-Fri, 9:00 am - 11:30 am
Breakfast Sat-Sun, 9:00 am - 10:30 am
Lunch Mon-Sun, 11:30 am - 2:00 pm
Dinner Mon-Wed/Sat-Sun, 5:00 pm - 7:00 pm
Dinner Thu-Fri, 5:00 pm - 7:00 pm
Continuous Dining Mon-Sun, 10:30 am - 11:30 am

Visit Waves Café, located at the Tyler Campus Center for a dining experience with concepts ranging from global cuisines to classic American comfort foods. Prepared from scratch daily using fresh, seasonal, and often locally sourced ingredients.

GRATE & GRIDDLE — Offering a variety of seasonally inspired daily grill specials with classic grill fare customized based on Pepperdine's students' preferences. From the perfect burger or simple grilled cheese sandwich to wild salmon with seasonal vegetables, the Grate & Griddle offers both comforting staples and mouthwatering new specials.

LEAVES & GREENS — We’ll stock Pepperdine’s salad bar with fresh, seasonal ingredients from small local farmers and artisans. At our salad bars you will find avairety of fresh ingredients like cooked-from-scratch whole grains and beans, house-made composed salads, house-roasted meats and plant-based proteins, and tempting garnishes. All salad dressings will be made in-house with heart-healthy olive or canola oils, and low-calorie options are always available.

WOOD & STONE — Pizza at Pepperdine will be made the way it should be — by hand. At Bon Appétit we’re passionate about pizza, so everything from the dough to the sauce is prepared from scratch without shortcuts. Our toppings are our own house-made pesto and meatballs, house-roasted vegetables, and a special blend of five cheeses.

SHOW & TELL — Exciting exhibition-style cooking, from wok-tossed noodles to aromatic curries to hand-carved shawarma. Pepperdine students can choose from a wide variety of seasonal, local produce, meats, seafood, and vegetarian proteins to customize their own dish, or enjoy the day’s chef-created special. With its emphasis on seasonal and chef-driven preparations, Show & Tell is a great way to catch our chefs in action – creating and executing imaginative and trendsetting fare.

BUTTER & SUGAR — We make enticing desserts from scratch in the kitchen at Pepperdine using real ingredients like whole grain flour, sugar, butter, certified cage-free eggs, and Farm to Fork fruit. We never use any additives, preservatives, artificial flavors or sweeteners, or trans fats.

Whether it’s a fresh cookie for an afternoon treat, a decadent seasonal cupcake, a mini zesty lemon bar, or a fresh, house-made fruit tart, our desserts are prepared and portioned to delight health-conscious employees and those with a declared sweet tooth.

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General Dining Information

General Contact Information

Dining Services Office | 310.506.4296

Catering Office | 310.506.4121

Are you interested in receiving additional information but unsure where to start? Download our helpful brochures below!

click here to download our waves café dining map

click here to download our welcome brochure and campus map

Breakfast

bone + broth

Bowl4.15

grate + griddle

reg.9.40

whipped cream, nutella

leaves + greens

reg..65 / oz.

seasonal fruit and berries, house-made granola, artisan toppings

cold cereal

90 cal.

160 cal.

190 cal.

100 cal.

170 cal.

110 cal.

180 cal.

110 cal.

grate + griddle

210 cal.

warm + soulful

300 cal.

260 cal.

hot cereal

100 cal.

45 cal.

0 cal.

40 cal.

10 cal.

grate + griddle

260 cal.

100 cal.

120 cal.

130 cal.

250 cal.

reg.0.95

230 cal.

120 cal.

180 cal.

100 cal.

130 cal.

150 cal.

250 cal.

70 cal.

110 cal.

100 cal.

110 cal.

20 cal.

15 cal.

110 cal.

0 cal.

110 cal.

200 cal.

warm + soulful

120 cal.

150 cal.

180 cal.

130 cal.

70 cal.

110 cal.

200 cal.

show + tell

120 cal.

40 cal.

0 cal.

20 cal.

15 cal.

20 cal.

110 cal.

50 cal.

90 cal.

130 cal.

80 cal.

35 cal.

leaves + greens

40 cal.

70 cal.

50 cal.

1/4 cup

10 cal.

1/4 cup

10 cal.

1/4 cup

15 cal.

1/4 cup

10 cal.

1 each

70 cal.

100 cal.

1 each

60 cal.

15 cal.

50 cal.

condiments

0 cal.

5 cal.

0 cal.

10 cal.

0 cal.

1 tbsp

15 cal.

90 cal.

110 cal.

Continuous Dining

minus 9

reg.10.45

garlic and herb rubbed pork-roasted tender, sliced, and served

SIDES: smashed roasted purple potato , garlic sauteed kale

Lunch

bone + broth

Bowl4.15

chicken , ginger, yellow squash, onion, spinach

grate + griddle

reg.11.95

slow-cooked pork should, be tossed with a house-made barbeque sauce and topped with shaved cabbage, and onion rings

SIDES: sweet potato fried , sweet potato fried

minus 9

reg.9.45

acorn squash cooked in cinnamon and agave

SIDES: garlic sauteed kale , roasted smashed purple potatoes

reg.10.45

garlic and herb rubbed pork-roasted tender, sliced, and served

SIDES: smashed roasted purple potato , garlic sauteed kale

leaves + greens

small7.95
large9.25

local greens, seasonal vegetables, house-made dressings, artisan toppings

cold cereal

90 cal.

160 cal.

grate + griddle

280 cal.

630 cal.

butter + sugar

130 cal.

150 cal.

90 cal.

130 cal.

260 cal.

460 cal.

grate + griddle

10 cal.

5 cal.

20 cal.

15 cal.

150 cal.

130 cal.

220 cal.

160 cal.

190 cal.

110 cal.

100 cal.

110 cal.

100 cal.

15 cal.

110 cal.

240 cal.

160 cal.

150 cal.

180 cal.

360 cal.

310 cal.

leaves + greens

5 cal.

10 cal.

5 cal.

30 cal.

10 cal.

0 cal.

5 cal.

20 cal.

5 cal.

0 cal.

1/4 cup

50 cal.

5 cal.

50 cal.

30 cal.

45 cal.

90 cal.

170 cal.

180 cal.

130 cal.

170 cal.

110 cal.

0 cal.

160 cal.

50 cal.

90 cal.

25 cal.

110 cal.

220 cal.

45 cal.

1/4 cup

45 cal.

1/4 cup

60 cal.

1/4 cup

70 cal.

1/4 cup

70 cal.

1/4 cup

70 cal.

1/4 cup

90 cal.

40 cal.

50 cal.

60 cal.

condiments

0 cal.

5 cal.

0 cal.

10 cal.

0 cal.

1 tbsp

15 cal.

90 cal.

110 cal.

beverages

0 cal.

90 cal.

160 cal.

0 cal.

100 cal.

50 cal.

70 cal.

0 cal.

15 cal.

100 cal.

110 cal.

0 cal.

Dinner

bone + broth

Bowl4.15

chicken , ginger, yellow squash, onion, spinach

grate + griddle

reg.11.95

slow-cooked pork should, be tossed with a house-made barbeque sauce and topped with shaved cabbage, and onion rings

SIDES: sweet potato fried , sweet potato fried

minus 9

reg.9.45

acorn squash cooked in cinnamon and agave

SIDES: garlic sauteed kale , roasted smashed purple potatoes

reg.10.45

garlic and herb rubbed pork-roasted tender, sliced, and served

SIDES: smashed roasted purple potato , garlic sauteed kale

leaves + greens

small7.95
large9.25

local greens, seasonal vegetables, house-made dressings, artisan toppings

cold cereal

90 cal.

160 cal.

grate + griddle

280 cal.

630 cal.

butter + sugar

130 cal.

150 cal.

90 cal.

130 cal.

260 cal.

460 cal.

grate + griddle

10 cal.

5 cal.

20 cal.

15 cal.

150 cal.

130 cal.

220 cal.

160 cal.

190 cal.

110 cal.

100 cal.

110 cal.

100 cal.

15 cal.

110 cal.

240 cal.

160 cal.

150 cal.

180 cal.

360 cal.

310 cal.

leaves + greens

5 cal.

10 cal.

5 cal.

30 cal.

10 cal.

0 cal.

5 cal.

20 cal.

5 cal.

0 cal.

1/4 cup

50 cal.

5 cal.

50 cal.

30 cal.

45 cal.

90 cal.

170 cal.

180 cal.

130 cal.

170 cal.

110 cal.

0 cal.

160 cal.

50 cal.

90 cal.

25 cal.

110 cal.

220 cal.

45 cal.

1/4 cup

45 cal.

1/4 cup

60 cal.

1/4 cup

70 cal.

1/4 cup

70 cal.

1/4 cup

70 cal.

1/4 cup

90 cal.

40 cal.

50 cal.

60 cal.

condiments

0 cal.

5 cal.

0 cal.

10 cal.

0 cal.

1 tbsp

15 cal.

90 cal.

110 cal.

beverages

0 cal.

90 cal.

160 cal.

0 cal.

100 cal.

50 cal.

70 cal.

0 cal.

15 cal.

100 cal.

110 cal.

0 cal.

Menu Icon Legend

Vegetarian

Vegan

Made without Gluten-Containing Ingredients

Farm to Fork

Humane

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FOOD ALLERGIES AND CELIAC DISEASE

Serving Students with Food Allergies and Celiac Disease

The dining services team is well-trained in food allergy awareness and offers several options for students with food allergies and celiac disease. This includes communication about and modification to existing menu items, special preparation of menu items, and access to special products as agreed upon with students.

We understand that our guests with special dietary needs, albeit food allergies, celiac disease, lactose intolerance, or any other medically necessary diets simply want a safe place to make food choices, quickly. Each student must determine their own level of comfort when making selections within our cafés.

Using descriptive menu naming, students and guests of our cafes can easily identify foods that contain their allergen or dietary restriction. This is a starting point and further questions can then be addressed to a chef or manager. Keeping open communication with our culinary team ensures up-to-date information on package labels, ingredient or recipe substations, and preparation methods that are at high risk for cross-contact.

MINUS NINE

Beyond descriptive menu naming, we offer an allergy-friendly station called “MinusNINE”. The MinusNINE station features entrées that celebrate fresh, simple, whole ingredients while avoiding all of the top-9 allergens + gluten. We have developed very specific and flavorful recipes built upon singular ingredients that are typically safe for food-allergic people. The MinusNINE station is a convenient choice — but not the only choice — for those with allergies to any of the top-9 allergens + gluten.

Daily menus for each café can be accessed here on our website.

Further questions about ingredients can be answered by our trained managers/chefs onsite.

Questions and Contact Information

For questions about these services or to request food allergy accommodations, students should contact:

Blanca Mendoza | Bon Appétit Catering Director
blanca.mendoza@cafebonappetit.com
(310) 506-4121

London Baker | Bon Appétit Regional Registered Dietitian Nutritionist
london.baker@cafebonappetit.com

Sandra Harrison | Office of Student Accessibility (OSA)
Student.Accessibility@pepperdine.edu

Visit our FAQs

Click here to view our campus food allergy guide

Stay Fresh

Shining Light on those Grill Marks

For many, the warmer weather calls for firing up the grill, but are there dangers to cooking over an open flame?

Grilled Watermelon with Lime-Mint Yogurt Sauce

This grilled take on watermelon gives a hint of spice but will leave you feeling refreshed and hydrated.

The Plant-Forward Grill

Check out these chef-approved tips to spice up your grill repertoire with plants.

The Buzz: Vitamin D and Sunscreen

Before spending the day soaking up the sunshine rays, find out other ways to get your vitamin D.

Chilled Cucumber and Avocado Soup

Rich in flavor and texture, yet refreshing, this chilled soup will satisfy on those hot summer days.

Stay Cool in the Kitchen When the Weather Heats Up

The beauty of seasonal summer foods is that the ingredients require very little prep to make them shine.

How to Choose Fruits and Vegetables: Sense the Ripeness

Whether shopping at the farmers’ market or the grocery store, here are some tips to pick out the best produce.

Fava Bean and Fresh Mint Spread

A simple snack or app made with your fresh seasonal produce finds!

5 Really Good Reasons to Eat Seasonally

With farmers’ markets popping up everywhere, eating seasonally is more achievable than it used to be and offers a variety of benefits.

The Buzz: Nightshades

Should you avoid growing and eating these so-called shady vegetables this season?

Zucchini and Chickpea Fritters

If you have an abundance of zucchini this gardening season, try incorporating it into these fritters!

Kitchen Hacks for Regrowing Vegetables

If you don’t have the space for a large garden, don’t worry – you can regrow vegetables with parts that are often tossed!

The Buzz: Food Intolerance Testing

Could food-sensitivity tests be needlessly limiting your food choices?

Chimichurri Chicken with Apple Cider Vinaigrette Spinach Salad

Made without the major 9 allergens, this recipe is surprisingly simple with complex flavors.

Helping People with Food Allergies and Intolerances Dine Well

Tips to make loved ones with food allergies and intolerances feel comfortable dining with you.

Common Questions

I’ve been trying to eat a healthier diet. Will I be able to find a healthy food choice in my café?

Can you tell me how many calories are in the foods in my café?

How will you handle my concerns about a food allergy?

See All FAQs

Chris Chitty

Executive Chef

Telephone 831. 316.2522
christopher.chitty@cafebonappetit.com

Meet the team

Eat Right — For You

Wellness

We serve thousands of guests with food allergies and sensitivities safely in our cafés every day. Our chefs, managers, and dietitians work closely with our food-allergic guests to create reasonable solutions to help them eat what they love. If you have questions about eating for your dietary needs in our cafés, reach out to us: we’ll gladly meet with you.

Our wellness commitments

Food Allergies

Food allergies & sensitivities

Sustainability

Wellness also includes the health of the animals, the workers, the community, and the Earth. They’re all connected. Bon Appétit has been committed to “food service for a sustainable future” for decades, and we’ve led the food service industry in tackling many important issues, such as cage-free eggs, antibiotics in animal production, and farmworker rights.

Our sustainability commitments

Summer Camp Dining Information

Welcome 2024 Campers

Welcome

Welcome to Pepperdine Dining Services by Bon Appetit! We are delighted to have you as our guests and hope that your dining experience with us is enjoyable.

Click here for the menu