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

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

I like entertainment and think mastery is good, though I don't feel like a master. If a theme means having a story that's legible, then that's certainly what we do. But we don't treat design as an add-on layer.

Every project is an opportunity to learn, to figure out problems and challenges, to invent and reinvent.

Briefs need limitations and invitations

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

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