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

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

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

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

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

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

Play and transformation were a bit part of my childhood - using whatever materials were at our disposal, my brothers and I would constantly build and create fantasy worlds.