The Colavita Center is the newest building at the Culinary Institute of America. Housing four dining areas, multiple kitchens, a wine storage area and cooking classrooms, the new 18,000 sq. ft. facility promotes Italian cooking, wine and culture to patrons and provides a modern learning environment for the Institute's students.
The three-story building is built into the side of a hill on the site. The structure is framed with structural steel beams and columns, concrete floor slabs, and light-gage metal framing for the roof. Floor framing was designed to stringent deflection limits to accommodate terrazzo tile and heavy foot traffic. The three story structure was completed at a construction cost of under $6 million.
Ryan Preston was the project engineer for the Colavita Center while with the DiSalvo Ericson Group.