Best Government/Public Building: The Edson Range and Chappo Dining Facilities, Marine Corps Base, Camp Pendleton
The $63.3-million dining halls at the Marine Corps' Camp Pendleton north of San Diego blend design themes of discipline and flair. "From the beginning, the goal was to set a new standard for mess halls, providing a getaway place for the Marines," says Carol Davis, project manager for Naval Facilities Engineering Command Southwest. The project team exceeded expectations, she adds.
The 55,811-sq-ft, 530-seat Edson Range facility serves 3,374 daily meals to recruits and officers. It has a bright, open plan with a column grid that mirrors a military formation. Displayed along recruits' serving lines are historic Marine photographs and panels expressing Corps tenets.
The 31,194-sq-ft Chappo facility serves 2,294 meals daily in 500 seats. Zoned with curvilinear masses featuring a variety of colors and upbeat finishes, the cafeteria encourages movement into a large patio that has six barbecue grills and 100 seats. It is also the first West Coast Marines mess hall built with a drive-through-service area.
To comply with base and federal building mandates, the LEED-Silver design called for intricate lighting installations and sustainable mechanical, electrical and photovoltaic systems. Mock-ups and 3D modeling aided with constructibility reviews, clash detection and conformance to plans and budget.
Contractor The Whiting-Turner Contracting Co., San Diego
Owner NAVFAC SW, San Diego
Lead Design Clark Nexsen, Charlotte, N.C.
Structural/MEP Engineer Clark Nexsen, Charlotte, N.C.
Civil Engineer Rick Engineering, San Diego
Kitchen Design Porter Khouw Consulting, Crofton, Md.
Interior Design Interior Concepts & Design, San Diego
Subcontractors Amfabsteel; Bernalillo, N.M.; Brian Cox Mechanical, Poway; Bergelectric, Escondido; CTI Concrete & Masonry, Carlsbad; Countywide Mechanical Systems, Santee; R.W. Smith & Co., Costa Mesa; Division 8 Inc., El Cajon; Sullivan Solar Power and Sherwood Mechanical, both San Diego