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.

Briefs need limitations and invitations

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.

Portable designs have the power to transform unused public spaces into dynamic environments that build and invite communal experiences.

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