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

  • Vanderbilt to Partner with ABM for Campus Preservation and Modernization

    Vanderbilt University recently announced that it has selected ABM Performance Solutions for a preservation and modernization project at its New York City campus, according to a news release. ABM will deliver its end-to-end ABM Performance Solutions (APS) model to manage critical operations during renovation and maintenance.

  • Pitzer College

    Designing for Change in Higher Ed Learning Environments

    Higher education will continue to evolve, and learning environments must evolve with it. By prioritizing adaptable infrastructure, thoughtful reuse, strong energy performance, and wellness-centered design, campuses can create spaces that support learning today while remaining flexible for the future.

  • Harvard Announces Replacement Facility for Native American Program

    Harvard University in Cambridge, Mass., recently announced that construction will begin this spring on a new home for its Native American Program, according to university news. The 6,500-square-foot, all-electric building will stand three stories and serve as the central hub for the Harvard University Native American Program (HUNAP).

  • 144-Year-Old High-School Campus Debuts New Academic Facility

    San Diego High School (SDHS) in San Diego, Calif., recently held a ribbon-cutting ceremony for a new student services and classroom building; the project is part of a larger SDHS Whole Site Modernization project that began in 2022.