As part of a 30,000 sq. ft. expansion plan to the French Culinary Institute, two additional floors in the building were renovated to accommodate the Institute’s operations during construction. Four new state-of-the-art teaching kitchens were added as well as a library, student lounge and locker rooms. Among project challenges were extensive MEPS including kitchen exhaust systems, computerized building management systems and a new internal elevator.

Previous work at the Institute included renovation to the theatre/teaching kitchen and office spaces. Both phases of work were performed under an aggressive schedule due to prior commitments by the client to host events in the new spaces.