The restaurant concepts and international franchises of restaurant mogul Rikki Dee are found in every major mall and food court in the country.

Rikki Dee, or Enrico Uy Dee, is the CEO and Founder of the multi-billion peso food empire Foodee Global Concepts. He has amassed a strong portfolio of homegrown restaurant concepts and international franchises like MESA, Tim Ho Wan, Hawker Chan, Llaollao Philippines, POUND, and more. The company is one of the largest multi-brand F&B groups in Manila.

Current Companies and Roles

• Chairman and President, RIBE Holdings
• President and CEO, Foodlink Group
• President and CEO, Central Mall Group
• President and CEO, Foodie Global Company

Other Roles

• Member, YPO (Young President’s Organization) Philippines/Southeast Asia
• Membership Chair, YPO SEA (2011-2013)
• Membership Chair, YPO Philippines (2009-2010)
• Chapter Chairman, YPO Philippines (2009-2010)
• Board Member, YPO SEA (2009-2010)
• Education Chairman, YPO Philippines (2008-2009)
• Adviser, RestoPH
• Director, San Beda Alumni Board

Awards and Recognition

• Outstanding Alumni, St. Stephen High School (2022)
• Most Innovative Company, SM Supermalls (2016)
• Food Retailer of the Year, Philippines Retailers Association (2015)
• Most Outstanding Foreign Food Company, Ayala Land (2015)
• Bedan of the Year Awardee, San Beda College (2010)

Education

• Bachelor of Science in Marketing, San Beda College

Key Quotes

“That was my competitive edge. I knew the taste of the food we wanted. So we started serving food that was home-cooked—[food] that you don’t see in restaurants.”

On how he thought of getting into the food business

“It was the start of the retail boom—the start of the malls. So we rode with them. We started in the food courts and grew with them. The rest, I would say, is history.”

On meeting the Sy family and establishing food places in SM Malls

“We’ve always adhered to our concept to be different. We tend to tweak 50% of our menu line-up from the traditional to something new. So I guess that sets us apart from the rest of the players.”

On injecting innovation into his menus

“So we started with a franchise-slash-joint venture and that became our model. So everything outside Metro Manila became a franchise store and sometimes even in Manila, areas we cannot handle, we give it to franchisees.”

On expanding into franchising

“Try and try. And then once you’re there, stay focused. Look at the long-term plan. It’s not all profitability. Sometimes it’s brand awareness and brand recognition. And do not serve the food that you want. Serve the food that your customers want.”

On his advice for aspiring restaurant entrepreneurs

Get more exclusive insights from Rikki Dee as he shares his journey in the food and restaurant industry and the lessons he picked up along the way.