The color and spectacle of Mexico's streets sparked my interest in community driven space and experience, a passion that I began to develop while studying architecture at Syracuse University and then at the Architectural Association School in London. Having been immersed in such a diverse array of lively environments, it would be impossible for me not to use these memories and experiences as inspiration for my work.

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

In our highly mediated, technologically driven world, we're all looking for meaningful ways to connect. This has constantly inspired me to create environments full of lively, immersive, experiential elements specifically crafted to foster human connection.

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

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.

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