"Now it’s kind of popular to have that industrial look, but I really am interested in going for warmer and more innovative designs. I’ve been playing with LED lights and lighting and we’re doing a lot of collaborations in lighting this year. I love designing lights for offices because I think that that market is wide open, and being able to design interesting-looking fluorescents is a really fun task for me. I get inspired by places that I connect with well: museums and restaurants. And those are usually the elements that I put into projects that have a good impact."
"For example, if I know that in America the cheese is dead, which means is pasteurized, which means legally dead and scientifically dead, and we don’t want any cheese that is alive, then I have to put that up front. I have to say this cheese is safe, is pasteurized, is wrapped up in plastic. I know that plastic is a body bag. You can put it in the fridge. I know the fridge is the morgue; that’s where you put the dead bodies. And so once you know that, this is the way you market cheese in America. […] I started working with a French company in America, and they were trying to sell French cheese to the Americans. And they didn’t understand, because in France the cheese is alive, which means that you can buy it young, mature or old, and that’s why you have to read the age of the cheese when you go to buy the cheese. So you smell, you touch, you poke. If you need cheese for today, you want to buy a mature cheese. If you want cheese for next week, you buy a young cheese. And when you buy young cheese for next week, you never put the cheese in the refrigerator, because you don’t put your cat in the refrigerator. It’s the same; it’s alive. [Americans] are very afraid of getting sick with cheese […] the priority is different; the logic of emotion is different. The French like the taste before safety. Americans want safety before the taste."