A collaborative approach to foodservice design.
William Jessup University
William Jessup University relocated its campus to Rocklin, California. The site originally housed the western headquarters and warehouse location for furniture manufacturer Herman Miller, and was first designed by renowned architect Frank Gehry. With the growth of the University the campus needed an up to date foodservice facility that could accommodate their student population.

The facility was designed to meet the flow requirements for food processing from deliveries of bulk food to the production kitchen for bulk preparation, and eventual distribution to the exposition food platforms for final finishing and plating. This allowed the production kitchen to be more efficient and smaller in size. 

The space includes five exhibition cooking platforms that offer a variety of food items for the students to enjoy as well as an area called the Cook’s Nook where students dine and interact with the University chefs. The dining atmosphere offers micro-environments for 372 seats that includes quiet intimate spaces as well as booth, banquette, bar-height and lounge seating. Webb’s design team gave careful consideration to the color and materials chosen to keep the industrial character of the exterior architecture.
“Everything is prepared on site, we change the menu daily and we have a farm-to-fork program (sourcing produce and protein within 150 miles). We use sustainable ingredients that celebrate each season.”
Chef Davin Klippel – Executive Chef, William Jessup University
  • Pre-Design Phase
  • Programming
  • Concept Design
  • Design Phase
  • Program Verification
  • Schematic Design
  • Design Development
  • Construction Documents
  • Plan Check
  • Construction Phase
  • Bid Review
  • Construction Administration
  • Commissioning
Project Data
Rocklin, CA
Year Completed
Building SF
Foodservice SF
Project Cost
$17 M
Foodservice Cost
$2.5 M
Total Seats
Population Served
Taylor Teeter
Construction Type
Design Process