ADAM D. TIHANY is the new director of the Culinary Institute of America (CIA)

Luciana Bianchi - 23/07/2011

Adam D. Tihany, widely regarded as the world’s most well-known restaurant designer, has been named art director for The Culinary Institute of America (CIA). Mr. Tihany assumes his new title on August 1, 2011. In this role, he will advise the CIA regarding aesthetic issues in the design of capital projects and renovations, as well as the overall image of the college’s Hyde Park, NY campus.

Over the last three decades, Mr. Tihany has collaborated with the world’s best chefs, restaurateurs, and hoteliers to create unique projects of contemporary design.

Apsley's a Heinz Beck restaurant in London at The Lanesborough Hotel

He conceived interiors for more than 300 restaurants, including Dinner by Heston Blumenthal, Apsley's by Heinz Beck , Jean Georges, Le Cirque 2000, Per Se by Thomas Keller, Daniel Bar in London and Daniel in New York City.

Dinner By Heston Blumenthal at The Mandarin Oriental Hotel in London

Per Se, by Thomas Keller

His luxury hotel designs include the One&Only Cape Town Resort in South Africa; King David Hotel in Jerusalem, Israel; Mandarin Oriental Las Vegas; Westin Chosun in Seoul, South Korea; and The Joule in Dallas, TX. Among his multi-city design concepts are Bouchon restaurants for Thomas Keller. In addition to his hospitality work, he was also curator and designer of two major exhibits in conjunction with the Milan Furniture Fair, highlighting the relationship between design, hospitality, and the culinary world.

Mr. Tihany’s contribution to the world of design has been recognized with numerous honors and awards including induction into the James Beard Foundation’s Who’s Who in Food and Beverage in the United States and the Interior Design Hall of Fame. He received an honorary doctorate from the New York School of Interior Design, and was named Designer of the Year by Bon Appétit and Innovator of the Year by Nation’s Restaurant News in previous years.

Luciana Bianchi is chef de cuisine and food writer, works as International Editor correspondent for the Brazilian gourmet magazine,Prazeres da Mesa, and contributes to several publications in Brazil and Europe.
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