Chef in Singapore

Rebecca Disini

Regional Chef - International Chain Accounts

Unlike most high school kids in Manila , Philippines , I spent most of my free time in a restaurant. I wanted to learn everything, from front-of-house to back-of-house. I convinced my father, at the age of nine (9), I wanted to become a chef.

I worked for the DC Group of Restaurants during College (1995-1998) under the Marketing Team . This was the biggest restaurant group in the Philippines at that time, I handled 17 restaurants and 3 bars all over Metro Manila. After a year, I decided to pursue my culinary ambitions and worked for Via Mare Seafood Specialty Restaurant (1999) under the cold kitchen and banquet operations, the proud caterer for the President of the Philippines . After a year, I applied to get in Le Cordon Bleu London Culinary Arts Institute in England . This was 2000.

I finished my cuisine diploma in Classical French Techniques with distinction honor in 2001. I went back home to work for the DC Group of Restaurants as General Manager and Executive Chef. Simultaneously, I taught major culinary courses at the De La Salle University –College of Saint Benilde School of Hotel Restaurant and Institution Management and taught expats how to cook through a business venture (Mise En Place Culinary Studio) that I put up, which also provided niche catering.

In 2003, my big break came when I received a phone call from the British High Commission Singapore . The Ambassador wanted me to join them as their Executive Chef taking care of Diplomatic Receptions and Functions. I joined Unilever Foodsolutions in 2004 as Senior Chef for the Philippines . Recently, I moved to Kuala Lumpur to work for the Southeast Asian Hub as Regional ICA Chef, dedicated to YUM! Restaurants International.