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

  • Texas State University Completes Stadium Renovations

    Texas State University in San Marcos, Texas, recently announced that it has completed a series of additions and renovations to its football stadium, according to a news release. Formerly known as the Bobcat Stadium End Zone Complex, the Johnny and Nathali Weisman Football Performance Center is an 85,000-square-foot expansion featuring hospitality spaces, banquet spaces, exterior concourses, and upgrades to the field house.

  • University of Arizona Approves New Residence Hall

    The Arizona Board of Regents recently approved plans for a new residence hall at the University of Arizona in Tucson, Ariz., according to a news release. The new facility is scheduled to open in fall 2028 and have the capacity for more than 1,200 students, enforcing a new university expectation that all first-year students live on campus.

  • University of Rhode Island, Gilbane Partner for Three New Residence Halls

    The University of Rhode Island in Kingston, R.I., recently announced a public-private partnership with construction development firm Gilbane, according to a news release. Gilbane will soon start construction on three new residence halls with a total of 1,100 beds: two with apartment-style suites in northwest campus, and a reconstruction of the Graduate Village Apartments for graduate students.

  • Countway Library at Harvard Medical School

    From Shadows to Sanctuary: The Transformation of Light at Countway Library

    The renovation of Countway Library at Harvard Medical School demonstrates how biophilic design and advanced lighting strategies transformed a formerly dark, insular space into a vibrant, welcoming hub that supports wellness, learning, and community engagement.