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HYLAND Tihany's own restaurant, Remi, founded with his business partner and chef Francesco Antonucci, was designed to create a traditional Italian dining experience in a contemporary New York socialite-friendly setting. Remi's cuisine, perfected by Antonucci, elevated and sophisticated Tihany's palate as well as his understanding of a restaurant's operation. Tihany says, "Every day running Remi made me a better designer. It was like adrenaline. Paradoxically, the most difficult thing for me in this whole process was designing the restaurant. If the restaurant is a portrait, Remi was the portrait of Francesco and me, and I was terrified of making a mistake." With Remi, Tihany became the confident foodie that he is today. Perhaps it was the process of becoming a restaurateur himself that also granted him with much of the human element he incorporates into of all his projects. As he makes clear in the prologue of his most recent book, "My first responsibility is to make sure as best as I can that whatever dream I will deliver has a very good chance of being successful. And I know how important it is to respect other peoples' investments and dreams." The Joule Pethouse, Photo credit: Eric Laignel