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

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

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

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

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.

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.