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 décor is contemporary and bright with polished steel lighting fixtures, oak floors and bentwood armchairs, with space to accommodate up to 100 guests.