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

David Rockwell

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David Rockwell
Age: 68
Born: 1956
Born: January 1
Architect
Designer
Chicago
Illinois
Food
Restaurants
Story
Complete
Stories
Effect
Good
Service
Telling
Effects
Equilibrium
Design
Achieving
Achieve
Restaurant

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Technology should be used to create unforgettable experiences that enhance our natural and built environments, transforming them in newly meaningful ways.
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Every project is an opportunity to learn, to figure out problems and challenges, to invent and reinvent.
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My work is strongly rooted in place and memory, in personal, formative experiences that took shape within very different environments.
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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.
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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.
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Briefs need limitations and invitations
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