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

  • Photo credit - Chuck Coates

    Florida District Modernizes Central Energy Plants at Two High Schools

    Flagler Schools, a public school district in Flagler County, Fla., recently partnered with Matern Professional Engineering to modernize the central energy plants at two of its high schools, according to a news release. The project is part of a larger, district-wide effort to reduce energy costs and operational expenses.

  • Academy of Classical Education Breaks Ground in Louisiana

    Charter Schools USA (CSUSA) recently announced the groundbreaking of a new public charter school in Covington, La., according to a news release. The Academy of Classical Education at Covington will enroll students in grades K–8 and is scheduled for completion in August 2026, just in time for the new school year.

  • USC Launches Major AI Initiative After $200M Gift

    The University of Southern California in Los Angeles, Calif., recently announced that it has launched a “transformational” new AI initiative thanks to a $200M gift, according to a news release. The project will leverage AI toward breakthroughs and innovations in subjects like the health sciences, business, security, and the arts.

  • Rhode Island Boarding School Completes Student Dorm Renovations

    St. George’s School in Middletown, R.I., recently announced the completion of a $26-million renovation project on Arden-Diman-Eccles Dormitory, according to a news release. The school partnered with Voith & Mactavish Architects (VMA) on the new space, which places a new focus on collaborative community spaces open to both boarding students and day students.