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Inside Look: Thrilling Hotel and Restaurant Interiors

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When it comes to a full restaurant experience, chef Thomas Keller, in the forward of the new book Tihany: Iconic Hotel and Restaurant Interiors ($50; rizzoliusa.com), says it best: “Great restaurants, after all, aren’t just about great cooking.” That acknowledgment comes alive in the first book by Adam D. Tihany, renowned restaurant and hotel designer and the man credited with creating the hospitality design profession.

Showcasing many of his favorite endeavors, from Per Se in New York to the Mandarin Oriental in Las Vegas to At.mosphere in Dubai (Le Cirque 2000 is pictured above), Tihany’s book reflects on 33 years of groundbreaking projects and tells the story behind his 360-degree view of hospitality. (We learn about his early days as a design student and his time spent as a restaurateur.)

“What defines me is the ability to understand the unique quality of each of my clients and projects and cast them into a design that showcases their brand,” he explains. The range of his work reflects this and edifies three of his most important rules: “Listen to your clients, put yourself in their shoes and add a dash of the unexpected.”

Clearly, a recipe for success.

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