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.

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

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.

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.

Briefs need limitations and invitations

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