Cover Photo: The facade and interiors of Some Thai by chef Jorge Mendez
Photo: The facade and interiors of Some Thai by chef Jorge Mendez
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The homegrown interior design company blends style, quality and functionality, tailored to the distinct personality of hospitality brands
Just as she designs spaces that feel natural and organic, Huephoria Interiors’ founder and lead designer Amanda Brodett found something she loved and turned it into a profession.
“It all began with imagination. As a child, I spent hours on The Sims, creating spaces long before I understood the language of design,” she says. “What also helped was watching my parents thoughtfully build our home step by step, turning their vision into reality. That experience awakened my creative side, giving me a sense of passion and purpose. Over time, it naturally grew into my profession, where I now focus on translating each client's vision into spaces that feel personal and intentional.”
Huephoria Interiors is a homegrown interior design company dedicated to crafting hospitality and commercial spaces that seamlessly blend style, quality and functionality, tailored to reflect the unique personality and tastes of its clients. The company delivers a wide range of design and renovation services, focusing on creating engaging and purposeful spaces. Among its projects are the fine dining restaurant Liyab, the casual dining concepts A Mano and Ramen Ron in BGC and Tipple Café in Molito, Alabang.
See also: ‘Never let other people define what you can or cannot do,’ says chef Charles Montañez
Above Amanda Brodett of Huephoria Interiors
Above Meet the Huephoria Interiors team
Amanda Brodett of Huephoria Interiors
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Founded in 2022 by Brodett, the company works closely with John Escama and Arjie Quines, who assist with detailing, project coordination and site supervision. “Our teamwork allows us to bring concepts to life, balancing creativity with execution to ensure every space is delivered exactly as intended,” Brodett says.
Huephoria’s move into restaurant design came naturally through its focus on storytelling through space.
“While homes reflect individuals, hospitality spaces express identity, cuisine, culture and brand,” Brodett explains. “Clients don’t just want a beautiful space; they want an atmosphere. It’s about interpreting what they envision and bringing that to life. From minimalist settings to vibrant, social dining spaces, different cuisines influence how we curate materials, lighting and circulation. This creative range keeps us deeply engaged in hospitality design.”
Brodett’s approach to design is straightforward and client-centred. It starts with identifying what matters most to the client: how the space is intended to be used, what they value and the experience they want to create. Those priorities guide every decision that follows, from layout planning to material selection. It is Huephoria’s role to take the client’s ideas and shape them into a cohesive design, creating a space that feels intentional, well executed and aligned with its intended purpose.
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Above Inside a mano in Araneta City
Above The main dining hall at Liyab by chef Charles Montanez
Inside a mano in Araneta City
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How do you typically begin the design process for a new restaurant project?
I start with a discovery session to understand the client's brand, vision and target market, often supported by a vision board or visual references. This allows me to interpret both their aesthetic direction and personality. From there, I collaborate closely with the operations team to ensure an efficient workflow and service flow. Together with the team, I then develop a clear concept and layout that balances visual impact with functionality.
How do you collaborate with chefs, restaurateurs, and branding teams during the project?
I collaborate closely from concept to completion, making sure culinary, operational and branding goals are aligned. We conduct regular check-ins, review layouts and design elements together, and refine decisions as a team. Clear, consistent communication ensures everything stays on track, with every detail supporting both the brand story and the overall dining experience.
What are the most common challenges you face when designing restaurant spaces?
One of the biggest challenges is aligning a strong design concept with real-world limitations such as space, budget and timelines. I focus on creating solutions where creativity can flourish while ensuring every decision remains functional and efficient. In restaurant projects especially, working under pressure is constant, so it’s about finding smart, practical ways to meet client needs within the constraints of the space and the overall project demands.
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Above The details at Mugen by chef Jorge Mendez
Above The interiors at Mugen by chef Jorge Mendez
The details at Mugen by chef Jorge Mendez
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What elements do you believe are crucial in creating a memorable and long-lasting restaurant?
In my experience, the most impactful restaurants strike a balance between strong design and the overall guest experience. A clear concept expressed through colour palettes, furniture and key design features gives the space its identity and makes it memorable. At the same time, it should feel easy and natural to be in, with comfortable seating, good lighting and a layout that works well for both guests and staff. Longevity comes from timeless design choices and quality craftsmanship, keeping the space relevant without constant updates.
How do you balance aesthetics with functionality, especially in high-traffic spaces?
I approach high-traffic spaces by designing from the inside out, starting with a clear understanding of how people move, interact and use the space on a daily basis. Circulation, safety and operational flow are resolved first to ensure the layout supports efficiency and ease of use. From there, I layer in aesthetic elements that enhance the experience without disrupting function. This often involves specifying multifunctional furniture, integrating built-in storage and selecting durable materials and finishes that can withstand constant use while maintaining a refined look. The result is a space that feels intentional and elevated, yet performs seamlessly under pressure.
How do acoustics, lighting and layout influence the dining experience? Why is this important for the F&B space specifically?
Acoustics, lighting and layout create a balance between comfort, ambience and functionality. They influence how guests interact with, perceive and move through a space. When carefully considered, they become the final layer that transforms a restaurant into a complete and immersive dining experience.
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Above The interiors at Some Thai by chef Jorge Mendez
Above The interiors at Liyab by chef Charles Montanez
The interiors at Some Thai by chef Jorge Mendez
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How do you incorporate a restaurant's concept, cuisine or cultural background into the design?
Beyond visuals, I incorporate cultural identity through lighting, colour palettes and ambience. Warm tones, textures and lighting can evoke heritage and tradition, while curated artwork, music and subtle decorative references reinforce authenticity. The goal is to create a cohesive sensory experience where the concept, cuisine and space feel seamlessly connected rather than merely decorative.
What advice would you give to restaurateurs investing in their first interior design project?
Be deliberate with your investment by focusing on the elements that shape the guest experience—lighting, materials and key focal points. You don’t need to follow every trend; a well-executed design rooted in your brand will always have a stronger and more lasting impact.
Are there any common misconceptions clients have about the role of design in a restaurant’s success?
A common misconception is expecting standout design on a minimal budget, when strategic investment in materials and layout is essential to creating a lasting and competitive restaurant environment.
Above Meet the Huephoria Interiors team
Meet the Huephoria Interiors team
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What’s one thing you wish more people understood about designing hospitality spaces?
Design isn’t just about what looks good on opening day. It’s about what works every day afterwards. If you don’t consider operations, maintenance and real user behaviour, even the most stunning space will quickly fall short.
What excites you most about the future of restaurant design?
It’s the constant evolution that drives me. Every project pushes creative boundaries in a different way. Restaurants today are no longer just places to dine but spaces that create meaningful and memorable connections.
Jaclyn Clemente Koppe is a food and lifestyle writer, as well as a consultant to some of the country’s beloved food and beverage brands. Her passion for food and drink is only surpassed by her devotion to her family, most especially to her soulmate, Pepa the poodle.
