The Knockturnal: So I was reading up on your test kitchen format, can you speak about that?
The Knockturnal: Why do you feel like more people aren’t doing this?
The Knockturnal: When you’re working with a restaurant like Wagamama that already has a set menu in a sense, do you feel like you have a lot of creativity to create what you want? Do you want to stay within what the menu entails or see how far you can go?
The Knockturnal: How do you want people to feel when they eat your food?
Wagamama grand opening