The Culinary Institute of America

Tihany and Palmer Give Students Insight into Creating Top Restaurants

Adam Tihany
Adam Tihany (left) and Chef Charlie Palmer with CIA President Dr. Tim Ryan.
Adam Tihany and Charlie Palmer in the college's new Marriott Pavilion with CIA President Dr. Tim Ryan (at lectern).
 

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)
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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)
View hi-res image >

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)
View hi-res image >


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, Johnny Iuzzini, 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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