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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
Achieve
Restaurant
Food
Restaurants
Story
Complete
Stories
Effect
Good
Service
Telling
Effects
Equilibrium
Design
Achieving

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