Commercial/Office

Chobani Office Building and Global R&D Center

CSHQA designed this 71,000-SF office building and 14,000-SF research and development lab for yogurt-maker Chobani. The facility is part innovation center and part community center, meant to benefit both Chobani employees and the community of Twin Falls.

The new building, in addition to providing more office space for the company, offers many amenities for all Chobani employees:  A chef-managed cafeteria serving 24 hours per day, fitness center with full-time training professionals, lactation space for new mothers, lounge areas, non-denominational faith center, and a 7,000-SF dedicated gathering space for town halls, shared dining, celebrations and relaxation.

The new lab space, featuring a full test kitchen, is home to 45 food scientists working on developing new flavors and new products.

The building was designed with a goal of LEED Silver. Sustainable features include low-flow water fixtures, resilient native plant landscaping, LED lighting and a 30,000-SF reflective roof.  Smart-glass windows tint automatically to reduce glare, passively boost cooling, and allow for more natural lighting. The goal of these sustainable measures is for the building to use 30% less water and 25% less energy than a similar space.

Awards
ENR Mountain States—Best Projects—Merit Award—Office/Retail/Mixed-Use Development
Idaho Business Review (IBR)—Top Projects—1st Place—Private

 

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At A Glance

LOCATION

  • Twin Falls, ID

PRACTICE

COMPLETED

  • 2019

EXPERTISE

Team

Larry Myers
Larry Myers
SENIOR PROJECT MANAGER
David Blenker, NCARB
PROJECT ARCHITECT
Megumi Haus, NCIDQ
INTERIOR DESIGNER II
Jason Brunson, PE
SENIOR ELECTRICAL ENGINEER
Russ C. Pratt, PE, LEED AP
SENIOR MECHANICAL ENGINEER
Jesse Walker, AIA, NCARB
PROJECT ARCHITECT / ASSOCIATE
Andres Vasquez
AIT III
Jason Cline, LEED AP
PROJECT ARCHITECT / ASSOCIATE
Evelyn Peterson
REVIT FACILITATOR
Heather Giacomo
ELECTRICAL EIT III
Kathy Hopkins
SENIOR MECHANICAL ENGINEERING DESIGNER
Bruno Loza
ELECTRICAL EIT III

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