Eric Dee

Philippine Tatler - - FEATURES -

In­no­va­tive, as­tute, and equipped with a keen busi­ness sense, FooDee Global Con­cepts Manag­ing Di­rec­tor Eric Dee has contributed a great deal to the coun­try’s fast-grow­ing food in­dus­try. Din­ing afi­ciona­dos have him to thank for the pres­ence of es­tab­lish­ments such as Tim Ho Wan, FO’OD by Da­vide Ol­dani, and Todd English Food Hall, all of which have be­come favourites of lo­cal food­ies. “Most of the restau­rants our group brings in are rea­son­ably priced Miche­lin-rated es­tab­lish­ments,” Eric says. “It’s im­por­tant for me that cus­tomers feel like they’re get­ting much more out of an ex­pe­ri­ence than what they paid for.”

Well-trained by his father, en­tre­pre­neur Rikki Dee, Eric knows the ins and outs of be­ing in the busi­ness. He en­joys the daily grind, though, en­thus­ing, “My sort of work doesn’t feel like work at all. I get to try the best dishes—and I ab­so­lutely love to eat.” He be­lieves his big­gest re­spon­si­bil­ity to his fel­low food­ies is to keep bring­ing in great food at great prices, and to en­sure the Philippines gets the at­ten­tion it de­serves as a culi­nary des­ti­na­tion.

As a mod­ern restau­ra­teur, Eric has some tips and tricks of his own. For him, it is vi­tal to stay or­gan­ised and to put ef­fec­tive sys­tems in place, es­pe­cially when it comes to run­ning day-to-day op­er­a­tions. “Our gen­er­a­tion is smart be­cause we know how to han­dle time con­straints,” he says. “By this, I mean we try to find the quick­est ways to ini­ti­ate pro­ceed­ings or solve prob­lems. Oth­ers may per­ceive this as the lazi­est ap­proach, but it could be the most ef­fi­cient as well.”

Both a busi­ness­man and a fam­ily man (“I’d love to have one more kid—hope­fully, a daugh­ter!”), he recog­nises the need to be a good in­flu­ence to oth­ers, es­pe­cially with re­gards to shar­ing knowl­edge on how he got to where he is now. “Stay fo­cused and hum­ble,” he ad­vises. “And don’t be afraid to take risks.”

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