Your culinary journey has taken you across the world, from Michelin-starred kitchens to street food stalls in Asia. What initially drew you to the world of food?

The usual answer for most is “from my mum” but honestly, my mum wasn’t passionate about cooking. I didn’t really become a foodie until my early teens when my dad took me to my first Michelin-starred restaurant. I was blown away – chefs were like magicians, transforming simple ingredients into something extraordinary. That experience hooked me and from then on, I was obsessed with experimenting with flavours.

At university, while studying chemistry, I had a physics professor, Peter Barham, who was researching with Heston Blumenthal. Seeing how science could be applied to food, I realised the kitchen was way cooler than the lab – same theory but with a delicious outcome.

Congratulations on your appointment as chef partner at Lighthouse Social. What excites you most about this new venture and how does it align with your culinary vision?

Lighthouse Social is local to me. I know and love the area, so I can really breathe the Fulham community vibe. When the team told me they wanted an Asian-influenced menu, it felt like the stars aligned. I love what they’re doing with the ethos of the club, and I feel like we’re a perfect match.

You’re blending Asian and American influences for the menu. Can you give us a sneak peek at any standout dishes?

I couldn’t have a menu without my PFC (Philli’s Fried Chicken) – I think there would be outrage. Super crispy buttermilk-marinated chicken tenders in a sauce that’s a mix between [Korean-style] yangnyeom and buffalo chicken. I’ve also been geeking out on the science behind the perfect smashed burger with a sticky bulgogi sauce.

Then there’s the char siu secreto ibérico – a play on crispy duck pancakes but using secreto ibérico (the Rolls-Royce of pork), crispy Sichuan pepper crackling and cherry hoisin sauce. It’s next level.

For plant-based options, we’ve got dan dan mushroom and walnut lasagne with a tahini béchamel. At lunch, we’re doing a NY sourdough bagel bar and lighter options like kimchi poke bowls.

I’m a little obsessed with kimchi and pickles, they’re great flavours and good for your gut so they’ll be all over the menu.

And for dessert? PBJ mochi doughnuts rolled in cinnamon sugar with blueberry sauce, plus a burnt NY cheesecake with yuzu curd.

You competed on MasterChef: The Professionals and captivated audiences with your skill and creativity. What was that experience like and how has it influenced your career?

MasterChef pushes you in a way nothing else does. It really shaped my cooking style, forcing me to refine my technique while putting my own spin on classics. Since then, I’ve never stopped developing my food and I fell in love with street food – it can be so simple yet deliver the most incredible bite.

Off the back of MasterChef, I wrote my cookbook and launched multiple pop-ups to share my style of creative cooking. More recently, I’ve been diving into gut health because ultra-processed food affects all of us. If I can help improve eating habits, even in a small way, then that’s a step in the right direction.

You’ve worked in some of the most prestigious restaurants and trained with renowned chefs. What’s the most valuable lesson you’ve learned along the way?

Do what you love. I’m super passionate about food and cooking and I get genuinely excited about creating new dishes. Inspiration comes from everywhere – street food, Michelin meals, random flavour combinations I dream up. There’s always something new to learn, and that constant evolution keeps me engaged. Every day is a school day.

You’ve built an impressive personal brand alongside your work as a chef. How do you balance the creative and business sides of your career?

Balancing creativity and business is definitely a juggling act, but I see them as two sides of the same coin. The creative side (cooking, developing recipes, storytelling) is what fuels my passion, but the business side is what allows me to sustain and grow that passion.

The restaurant industry is notoriously tough, and as a woman, you’ve had to carve your own space. Have you faced any challenges, and how have you overcome them?

The industry is tough for everyone, no matter your gender. I’ve always focused on being the best I can be, letting my food speak for itself. My cooking style is unique to me – it’s inspired by my travels, different cultures, restaurants and even scientific research. I take all of that and create something that feels like my own.

As a woman in the culinary world, what advice would you give to young female chefs looking to make their mark?

The kitchen should be an even playing field – being a woman isn’t a disadvantage, and I never let it define how I work. Know your worth, focus on honing your craft and don’t be afraid to take up space.

If you could open your dream restaurant anywhere in the world, where would it be, and what would the concept look like?

I’d love a completely sustainable kitchen garden restaurant, where I could grow and raise my own produce and experiment with new techniques. My dream restaurant would combine art, science and experiential dining, like Alchemist in Copenhagen, where the entire meal is an immersive experience.

What’s next for Philli Armitage-Mattin?

I’m launching my own fermented chilli sauce, Saucie No.3 – made with scotch bonnet chillies, simple natural ingredients and low sugar, and it’s amazing for your gut. Most importantly, if you love spice, it’s FIRE.

I’m also diving deeper into gut health research, partly for my own journey as I try to self-heal, but also to help others improve their relationship with food. Exciting things ahead.

Discover more about Philli Armitage-Mattin and her work at chefphilli.com. Become a member of Lighthouse Social here.