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The Boston Globe

Food & dining

q & a

Designer Adam Tihany builds restaurants around the food

Adam Tihany, the creative mind behind many of the world’s most beautiful four-star restaurants and hotels, attributes his career to a bit of serendipity — “like all the good things in life.” The 66-year-old designer, known for his attention to detail, was one of the first in this country to focus specifically on hospitality. “It’s not just the room or the lighting or the furniture. It’s also the linen, the china, the uniforms, the graphics,” Tihany says. “You make sure they all tell the same story and that they’re all tied into the same idea.” Tihany has done dining rooms for Thomas Keller, Daniel Boulud, Wolfgang Puck, Sirio Maccioni, and Boston’s Lydia Shire. “I view restaurants as theaters. They’re not just places to eat. They’re places to experience events and emotions,” Tihany says.

Born in Romania, Tihany grew up in Jerusalem, studied in Milan, and has lived in New York since 1975. Stories of some high-profile designs are in a new coffee table book, “Tihany: Iconic Hotel and Restaurant Interiors,” which includes Le Cirque, Per Se, and Daniel in New York, Apsley’s and Dinner in London, the Westin Chousun Hotel in Seoul, and the Mandarin Oriental in Las Vegas (for which he acted as a design consultant for Adamson Architects).

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