Adam Farmerie

The Climb

Carnegie Mellon University gave Adam Farmerie the training ground for a design practice that would later take shape in hospitality. In 2000, he became founder and principal of AvroKO, establishing the first major point in a career tied to a deliberate reading of space, service, and setting. In 2016, he added principal of AvroKO Hospitality Group, extending that work into a second role without changing the underlying method.

Today

The principal role at AvroKO Hospitality Group reflects a practice built around coordination rather than isolation. Adam Farmerie has described that process as “a collaborative effort about food, space, graphics and feel,” naming the elements that have to be held together if the work is going to read as one system. He has also said, “We don’t want to be doing something that isn’t in our hearts,” a line that points to selection as much as taste: the project has to make sense on the inside, not just on paper. That logic places the food and the design in the same frame, with each one requiring the other to land. For Farmerie, the point is not novelty for its own sake, but a clear link between what is served and the environment built around it. In that register, hospitality becomes a construction problem as much as a visual one, with every part responsible for the whole.

In Their Words “We want to make sure that we can find a way to link the food that I want to do with the design.” “It’s a collaborative effort about food, space, graphics and feel.”

Recognition

The recognition here is the sustained weight of the roles themselves: principal at AvroKO and principal at AvroKO Hospitality Group in New York City. Taken together, those appointments describe a body of work centered on responsibility, coordination, and a fixed point of view across hospitality design.