Fulham says the demand for premium hospitality continues to exceed expectations ahead of the 25/26 season, with the appointment of Abe, Joo and Murphy following the signing of chefs Alex Dilling and Oli Marlow to the club’s matchday experience team earlier this year.
“These three exceptional chefs represent the calibre of talent we’re committed to attracting to The Riverside,” says Elliot Machin, head of hospitality operations at Fulham FC.
“Their combined expertise elevates our hospitality offering to world-class standards.
“As we prepare for what promises to be our most exciting season yet, we’re ensuring that every aspect of the matchday experience – from the first whistle to the final course – exceeds expectations.”
All five chefs will rotate across The Gourmet restaurant, delivering seasonal menus and immersive dining experiences intricately tailored to each fixture.
Fulham describes each chef as brining ‘a unique perspective to the kitchen’, noting Joo’s focus on Korean cuisine through her Seoul Bird restaurants; Murphy’s modern European focus, which he honed during his tenure as head chef at Launceston Place; and Abe’s emphasis on British classics as showcased at The Bull in Charlbury where she is head of food.
“As someone who appreciates tradition with a modern twist, Fulham feels like the perfect match,” says Abe.
“The club’s heritage combined with The Riverside’s innovation mirrors my own approach to British cuisine. I can’t wait to showcase what we can achieve when great food meets great football.”
Joo already has a presence at another of London’s football stadiums having launched Seoul Birdie, an offshoot of her Seoul Bird concept, at Tottenham Hotspur Stadium last year.
“Korean food is all about bringing people together – it’s comfort food that feels like a hug,” says Joo.
“The Riverside is an incredible setting for people to come together and share their passion for football and food. I’m excited to bring those bold Korean American flavours I love to this amazing setting.
“Seoul Bird’s philosophy has always been about fun, vibrant food, and that energy feels perfect for matchday.”
Murphy, meanwhile, describes his approach as ‘fine dining with genuine atmosphere’.
“The Riverside represents everything I love about hospitality – precision, passion, and creating unforgettable experiences,” he says,
“I wanted to be a footballer as a kid and just as [Fulham manager] Marco Silva demands excellence from his players, I’ll be bringing that same dedication to every dish we serve.”