Media Contact:
Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu
Hyde Park, NY – Arguably the world's leading restaurant designer joined a highly
successful chef/restaurateur recently for a special discussion at The Culinary
Institute of America (CIA) titled "The Evolution of Restaurant Design." Adam
Tihany and Charlie Palmer, two prominent names in the food world, talked to
students about many of the elements necessary to establish award-winning
restaurants.
More than 350 CIA students were treated to valuable insights
from Tihany and Palmer covering the aspects of creating and running a
successful restaurant that go beyond just great food. CIA President Dr. Tim
Ryan moderated the discussion on March 27 in the new Marriott Pavilion on the
college's Hyde Park campus.
Tihany has designed more than 300 leading restaurants around
the world, from South Africa to Korea to Israel. In the United States, his
projects have included Jean Georges, Le Cirque, Per Se, and Daniel in New York
City. Currently the CIA's art director, he is a member of the Interior Design
Hall of Fame.
Chef Palmer, a 1979 CIA graduate, heads the Charlie Palmer
Group, with 12 restaurants and four hotels in New York, California, Nevada, and
Washington, DC, including the celebrated Aureole in New York City. He is the
chairman of the board of The Culinary Institute of America.
Photo Captions and Hi-Res Images
Photo 1: Adam
Tihany discusses restaurant design with students at The Culinary Institute of
America on March 27, 2014. (Photo
credits: CIA/Brice Holland)
Photo 2: Adam
Tihany (left) and Chef Charlie Palmer talk about "The Evolution of
Restaurant Design" during a discussion at The Culinary Institute of
America moderated by CIA President Dr. Tim Ryan. (Photo credits: CIA/Brice Holland)
Photo 3: More
than 350 students attended a talk about restaurant design with Adam Tihany and Charlie
Palmer in the college's new Marriott Pavilion on March 27, 2014. CIA President
Dr. Tim Ryan (at lectern) moderated the discussion that explored this important
element of creating successful restaurants. (Photo
credits: CIA/Brice Holland)
Founded in 1946, The Culinary Institute of America is an independent,
not-for-profit college offering associate and bachelor's degrees with majors in
culinary arts, baking and pastry arts, and culinary science, as well as
certificate programs in culinary arts and wine and beverage studies. As the
world's premier culinary college, the CIA provides thought leadership in the
areas of health & wellness, sustainability, and world cuisines &
cultures through research and conferences. The CIA has a network of 46,000
alumni that includes industry leaders such as Grant Achatz,
Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Charlie Palmer, and Roy Yamaguchi. The CIA also offers courses for
professionals and enthusiasts, as well as consulting services in support of
innovation for the foodservice and hospitality industry. The college has
campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.
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