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

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

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.

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

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

Briefs need limitations and invitations