Tihany’s best known stateside projects include Le Cirque, but he’s still underappreciated, it seems.
“For all the credit heaped on restaurant chefs these days, fairly little praise goes to restaurant designers,” Keller notes in his introduction to the book. “Call it an injustice of the modern age. Great restaurants, after all, aren’t just about great cooking. The best of them have distinctive aesthetics, vivid personalities that make themselves apparent not only in the composition of the menu but in every detail of the dining room. Deciding on those details is the work of the designer, and it isn’t easy. It calls for a trained eye, a creative mind, and a special gift for collaboration….What makes Adam extraordinary is his ability to translate a chef’s concept into a reality without having his own ego get in the way.”
The book will be available on Amazon starting March 18.
Read article here: