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

  • Haws Corporation Marks 120th Anniversary

    Haws Corporation, which provides hydration and emergency safety solutions worldwide, recently announced that the company is celebrating its 120th anniversary this year, according to a news release.

  • DLR Group Hires Three for Higher Education Practice

    Integrated design firm DLR Group recently announced that it has brought three new hires on board to help shape its higher education practice in California and the northeast, according to a press release.

  • University of Mary Washington Selects Builder for New Theater, Dance Facility

    The University of Mary Washington in Fredericksburg, Va., recently announced that it has selected construction and development firm Skanska to lead a series of renovations and upgrades to fine arts facilities, according to a news release.

  • Bradley Company Highlights Hygiene Tips for Global Handwashing Day

    In honor of Global Handwashing Day on October 15, commercial washrooms and emergency safety solutions provider Bradley Company recently released the results of its 2026 Healthy Handwashing Survey. The findings indicate simple, practical steps that facilities managers can take to encourage good hygiene on campus.