You have to think of a restaurant as a series of impressions. But what makes my job so great is there's no one answer that's right for every restaurant.

The key is to have a kind of core DNA - a series of pieces that are part of the look of the restaurant, that change and morph based on conditions in each case.

I think the Chinese government is doing a great job right now.

I wanted to disprove the notion that you couldn't open a great restaurant in a casino.

It's fun to improvise, but I still think it's better to have a great script, you know, like a Charlie Kaufman script.

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