Skip to main content
Add as a preferred source on Google

Stanford University: Florence Moore Dining Hall

  • 05/01/15
Stanford University: Florence Moore Dining Hall

PHOTOS © KEITH UYEDA

Completed in the summer of 2014, the renovation of Stanford University’s Florence Moore Dining Hall servery brought to life the vision of Shirley J. Everett, senior associate vice provost of Residential & Dining Enterprises, “to create a unique design which enhances the student living-and-learning experience with an equally innovative, educational and sustainable dining experience.”

The 58-year-old Florence Moore facility consists of seven co-ed residence houses that encourage communal living and dining. The renovation of the 13,576-squarefoot central dining kitchen included a dramatic transformation to an open kitchen design, containing state-of-the-art, energy-efficient equipment to maximize the kitchen’s functionality and the culinary team’s talents, while inviting students into the entire cooking experience.

“I am extremely proud of the newly renovated dining hall which has enhanced our student dining program and set a new standard for exceptional culinary experiences, community building opportunities and an unprecedented design for students to dine together and build a vibrant community,” says R&DE Stanford Dining’s executive director, Eric Montell.

In keeping with the original design intent of “California Living” and to create a modern, open feel, the clerestory in the servery and kitchen was opened up to let in more natural light. A 10-seat chef’s table, made from reclaimed 100-year-old teak railroad ties, sits near a newly exposed window and is used for chef’s dinners, providing restaurantstyle dining options and additional community building opportunities for students.

An outdoor chef’s courtyard kitchen with a hearth deck oven and dual wood- and gas-fired grill next to an herb and vegetable garden was included in the design.

These features were strategically and purposefully located throughout the kitchen, servery and outdoor courtyard to allow students to thrive in an atmosphere that fosters community, encourages intellectual and social engagement and provides high-quality culinary experiences throughout the dining hall.

This article originally appeared in the issue of .

Featured

  • Chartwells Launches Campus Dining Evaluation Framework

    Contract food-service management provider Chartwells Higher Education recently announced the launch of BLUEPRINT, according to a news release. The evaluation framework was designed to provide a data-driven and customizable roadmap towards optimizing campus dining services and, by extension, the student experience.

  • Miami University Approves New $242M Multipurpose Arena

    Miami University in Oxford, Ohio, recently announced that its Board of Trustees has approved construction of a new multipurpose arena at Cook Field, according to university news. The $242-million project will serve as a new centralized hub for student life and create space for economic development on campus.

  • UTampa Breaks Ground on STEM Academic Facility

    The University of Tampa in Tampa, Fla., recently broke ground on one of its largest academic facilities ever, according to a news release. The Dickey Science Innovation Center will measure 153,000 square feet and has a scheduled completion date of fall 2028.

  • Tennessee Middle School Completes Health, Life Safety Renovations

    The Giles County Board of Education in Pulaski, Tenn., recently announced that a series of renovation projects has been completed at Bridgeforth Middle School, according to a news release. The district partnered with Wold Architects & Engineers and Brindley Construction to modernize building systems at one of the district’s oldest schools.