My work is strongly rooted in place and memory, in personal, formative experiences that took shape within very different environments.

The design of a restaurant should embrace the identity of the chef, the nature of the cuisine, and the context of the restaurant itself.

Briefs need limitations and invitations

Portable designs have the power to transform unused public spaces into dynamic environments that build and invite communal experiences.

Technology should be used to create unforgettable experiences that enhance our natural and built environments, transforming them in newly meaningful ways.

But what makes my job so great is there's no one answer that's right for every restaurant.

Good restaurant design is about achieving equilibrium between the food, service, and design - in effect, telling a complete story.