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

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

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

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

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.

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.

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