Chef Diljoy Rebello

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Professional experience

Shapes the strategic direction for a multi-vertical group encompassing fragrance manufacturing, consultancy, food trading, and marketing. Oversees operations across all business lines, steering market entry and brand development within the UAE.

• •Founded four distinct business lines, establishing infrastructure and operational frameworks for fragrance production, consultancy, food trading, and marketing.
• •Architected the original perfume line for RUTZ Perfumes, managing the full lifecycle from chemical formulation to branding and packaging design.
• •Influenced startup growth through Rituals Management Consultancy by providing guidance on business setup, financing structures, and local operational requirements.
• •Steered sourcing and vendor negotiations for Rituals Foodstuff Trading, coordinating distribution channels for food products.
• •Defined marketing strategy and brand partnerships for Rituals Social Marketing Firm, executing promotional campaigns across the group portfolio.

Architects the commercial strategy for Bunge Pro Cuisine across UAE and KSA, steering market expansion within the HORECA sector. Manages technical support and consultative sales operations for hotel chains, restaurant groups, and cloud kitchens to ensure alignment with regional business objectives.

• •Exclusive Distributors and Commercial Partners of Bunge Pro Cuisine in UAE & KSA.
• •Consultative and Cost savings-based sales and technical support to several reputed Hotel Chains, Restaurant Groups, QSR Chains, Cloud Kitchens.
• •Strategized growth initiatives for HORECA sector, driving revenue expansion. Fostered lucrative partnerships, enhancing market penetration within the hospitality industry. Orchestrated targeted sales campaigns, amplifying brand visibility and client base. Spearheaded innovative product launches, capturing niche market segments effectively.
• •Cultivated enduring client relationships, ensuring repeat business and client satisfaction.
• •Analyzed market trends, devising tailored strategies for sustained competitive advantage. Negotiated favorable contracts, optimizing profitability and business sustainability. Implemented dynamic pricing strategies, maximizing revenue streams and margins. Leveraged data analytics to inform decision-making, fostering agile business development. Executed comprehensive market research, identifying untapped opportunities for expansion.

Steered the culinary and operational strategy for a premium catering and hospitality firm, managing cross-functional teams across event execution and product supply. Defined service standards and logistical workflows to maintain brand consistency across diverse client portfolios.

• •Orchestrated culinary excellence and operational efficiency as Director of Culinary and Operations for Royal Flair Catering company. Led cross-functional teams to deliver exceptional culinary experiences while optimizing logistical workflows.
• •Innovated menu development and culinary techniques to exceed client expectations and elevate brand reputation.
• •Ensured seamless execution of events by overseeing all aspects of operations, from planning to execution, with meticulous attention to detail.
• •Successfully exited with strategic foresight and achievement.
• •Opened and Operated Royal Flair Patisserie & Supply
• •Product Supply to (Shot Café, Jaz Café, Oud café, Aviator Café, Pentagon Café, ADNOC, Etihad Rail, FANR, Unknown café, Armela Farms, Echo café)
• •Royal Flair- Events, Catering and Hospitality
• •Wajabat Dabbawala- Indian street Food and Meals Concept

Founded DR Gourmet to provide culinary consultancy and nutrition advisory services across the UAE. Managed end-to-end business operations, including financial planning, cost control, and the delivery of specialized masterclasses for professional kitchen teams.

• •Designed and implemented cost control frameworks to manage procurement and inventory expenses.
• •Delivered masterclasses on healthy food preparation and nutritional standards for culinary staff.
• •Provided consultancy services to food service providers regarding menu development and operational efficiency.

Influenced corporate governance and strategic direction as a Board Director, overseeing the expansion of diverse business streams. Steered the executive team through operational transitions while maintaining alignment with long-term organizational objectives and service quality standards.

• •Led strategic planning and governance as Board Director for premier catering company. Guided executive team in decision-making, aligning with company objectives and vision. Championed innovation and quality standards, ensuring unparalleled service delivery. Collaborated with stakeholders to drive sustainable growth and uphold corporate integrity. Successfully exited with strategic foresight and achievement.
• •Opened & Operated several Business streams.
• •School meals supply and Canteen Management
• •Café Supply Chain
• •Masterclasses
• •Events and Catering
• •Retail Operations
• •Cloud Kitchen and Online F&B outlets.

Provided expert guidance as a Culinary and Cost Control Advisor for hotels and restaurants across the MENA region and London. Managed advisory engagements to refine operational workflows and financial performance while maintaining culinary standards.

• •Implemented innovative strategies to streamline processes and reduce expenses while maintaining culinary excellence.
• •Conducted comprehensive analyses of menu costs and operational expenses, identifying areas for improvement, and implementing effective solutions.
• •Collaborated closely with management teams to develop and execute tailored cost control plans, ensuring financial success and sustainable growth.

Steered culinary operations and cost control strategies across multiple international hospitality groups. Provided oversight for food and beverage financial performance, auditing internal processes to ensure alignment with corporate standards across 4 properties and 6 restaurant outlets.

• •Culinary & Cost control advisor and auditor for
• •IHG Hotels Group-4 Properties
• •Viceroy Yas Abu Dhabi
• •Dusit Thani Abu Dhabi
• •Crowne Plaza Hotels Yas
• •Jones the Grocer Restaurant Group-6 Outlets
• •Cassels Hotels Group

Directed culinary operations across diverse service channels including event catering, wood-fired pizza production, and café service. Managed food and beverage logistics for large-scale public events, ensuring consistent quality standards and operational flow across multiple service points.

• •Events and Catering
• •Café Deli Delight- Modern café
• •Jazz festival- Food and Beverage Operator

Directed culinary operations across multiple venues for a modern Emirati concept, overseeing the integration of events and catering services. Managed kitchen performance and financial oversight to ensure operational consistency across the group.

• •Directed culinary operations across multiple venues as Group Executive Chef, optimizing quality while adhering to budgetary constraints.
• •Implemented rigorous cost control measures, maximizing profitability without compromising culinary standards.
• •Modern Emirati Concept
• •Events and Catering

Directed culinary operations and educational programming for a diverse portfolio of hospitality clients. Managed the delivery of high-end catering services while providing strategic guidance to restaurant owners on kitchen workflow and menu development.

• •Designed and delivered professional culinary masterclasses for industry practitioners, focusing on advanced techniques and kitchen management.
• •Executed large-scale catering events for private clients, overseeing menu planning, food preparation, and service logistics.
• •Provided operational consultancy to restaurant partners, identifying bottlenecks in service and implementing revised kitchen protocols.

Founded an Emirati-Indian modern dining concept, steering all culinary operations and business administration. Directed the full lifecycle of the restaurant from initial concept development through daily management of staff and service standards.

• •Designed the fusion menu by blending traditional Emirati and Indian culinary techniques to establish a distinct market position.
• •Managed the end-to-end procurement process and vendor relationships to maintain consistent ingredient quality.
• •Oversaw the recruitment and training of the kitchen and service staff to ensure alignment with brand service protocols.

Directed culinary operations for a high-volume fine dining establishment, overseeing kitchen staff and menu development. Managed the execution of diverse banquet and offsite catering events while maintaining quality standards across multiple service styles.

• •Italian fine dinning
• •Al Badia Golf Course (Four Seasons)
• •Terra Firma- Modern Latin American fine dine Steak house.
• •IHG Events

Executed culinary operations across diverse dining concepts including all-day live cooking, fine dining, and high-volume room service. Managed food preparation standards for 749 rooms while maintaining consistency across multiple kitchen environments.

• •Slones Brasserie- All day Dining Live cooking Open kitchen Concept
• •Mezzanine- Fine Dinning Anglo French
• •Buddha Bar- Pan Asian

Executed culinary production across Garde Manger and hot kitchen stations within a high-volume flight catering environment. Coordinated with operations staff to maintain service standards and production timelines for airline clients.

• •Prepared cold food items and salads in the Garde Manger section to meet daily flight departure schedules.
• •Managed hot kitchen cooking processes to ensure food safety and quality compliance during the 2004 operational period.
• •Rotated through flight operations departments to observe logistics and supply chain workflows.

Directed the culinary development and operational framework for an Italian fine dining establishment. Established menu standards and service protocols to align with high-end market expectations while overseeing the initial kitchen workflow design.

• •Curated the inaugural menu selection and ingredient sourcing strategy to establish authentic Italian culinary standards.
• •Implemented kitchen operational procedures and staff training programs to ensure consistent service delivery during the 2013 launch.

Directed culinary operations across multiple dining concepts including French all-day dining, an Anglo-Aussie pub, and a fine-dining Pan-Asian venue. Managed the production requirements for in-room dining across 384 rooms while coordinating large-scale event and catering services.

• •Le Metro- French all Day Dinning
• •The Grandstand- Anglo-Aussie Pub and Bar
• •Kris with a View- Fine dining Pan Asian Concept
• •Events and Catering

Directed culinary operations across multiple high-volume outlets within the Intercontinental Hotel complex. Managed production workflows for the bakery and in-room dining divisions, ensuring consistent service standards for 1544 rooms and residential suites.

• •Intercontinental Hotel
• •Bistro Madeline- Paris Bistro, French Modern Dining
• •Bakery- Bread production and fulfillment for 4 properties
• •Intercontinental Residential Suites

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