Development chief Philli Armitage-Mattin pop-up at Number One Park Lane

What was your first job in the industry?
Working for Gordon Ramsay Group as an apprentice.

If you weren’t in the kitchen, what would you be doing?
I’m not really into kitchens. I wouldn’t describe myself as a chef. I’m a development manager at heart but more recently I’ve been loving the social media side and writing my new book.

Which figure in the industry do you most admire, and why?
Aktar Islam. A lovely authentic chef, cares about his people, is creative and takes flavor to the next level.

Hatred of animals in the kitchen?
Things that are missing. Especially spoons, pens and tweezers.

Summarize your cooking style in one sentence…
Creative slurps with Asian ingredients and science background.

What advice would you give to someone new to the industry?
There are many food jobs within the kitchen, but also a wide variety in other sectors. Do what works for you.

What kitchen equipment could you not do without?
Microplane I love it for zesting, grating and shaving.

What would you choose to eat for your last meal?
I would eat at Alchemist in Copenhagen. It’s the best meal I’ve ever had and it lasted seven hours too.

A la carte menu or tasting?
It depends. McDonald’s à la carte, tasting at Frantzén (a three-star hotel in Copenhagen).

What’s the best meal you’ve ever had in a restaurant?
Alchemist in Copenhagen.

Your favorite fast food?
Bleecker Burger or Santa Maria (a group of pizzerias).

MasterChef or grand British menu?
Would love to do Great British Menu but obviously MasterChef all day!

The most overrated food?
Chia pudding.

What do you consider your signature dish?
Must be my fried chicken, which is currently available from my pop-up at Number One Park Lane.

What came closest to death?
Dropping my regulator while scuba diving in Indonesia in a strong current dive while watching manta rays. Or the many scooter accidents I’ve had on my travels.

Where do you go when you want to let go?
Hongdae Pocha, a Korean from Soho with good vibes and lots of soju.

Drink of your choice?
Riesling for wine and mezcal for late night cocktails.

Your favorite food and drink pairing?
Fanta raisin and Korean fried chicken.

What is your first culinary memory?
Probably eating Lucky Charms cereal in the USA where I grew up.

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