Higher Education


Noelker and Hull worked with renowned designer Adam Tihany to create The Bocuse Restaurant, the newest student-run dining venue at the Culinary Institute of America. Inspired by traditional French cuisine, The Bocuse Restaurant is a campus brasserie with modern flair from its decor to its menu. Bocuse arises as a complete renovation of the former 40-year veteran Escoffier Restaurant in an existing dining space. The new 2,500-square foot kitchen integrates food service preparation at various locations rather than predefined stations to allow greater collaboration among student chefs. The main dining room d├ęcor is contemporary and bright with polished steel lighting fixtures, oak floors and bentwood armchairs, with space to accommodate up to 100 guests.

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