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

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.

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

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.

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

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.