F&B & Hospitality

Eric Thomas Dee

Photo From Tatler Philippines archives

Eric Thomas Dee is both COO of his family’s Foodee Global Concepts and co-founder of Kraver’s Canteen, a trailblazing cloud kitchen concept in the Philippines


Over 30 years ago, Eric Thomas Dee’s father Rikki Dee put up a restaurant called Chin Chin along Pasay Road. In the decades that followed, that small business would grow to become Foodee Global Concepts—a company that now includes food court brands as well as more upscale casual dining brands like Mesa, Bench Cafe, Sunnies Cafe, and Todd English Food Hall, Tim Ho Wan, Hawker Chan, Tsuta, and Kam’s Roast. Today, the younger Dee has grown into the business as its COO, running things alongside his father, who is CEO.

But with the restaurateur’s acumen that he accrued over the years, Eric Thomas Dee is also applying himself towards a newer venture: Kraver’s Canteen, a cloud kitchen that he co-founded with Victor Lim and Victor Mapua. Imagine a food court, but with no front-of-house, no dine-in option—just kitchen spaces rented out by food brands for centralised take-out and delivery. That’s what it means to be a cloud kitchen, and Kraver’s Canteen is one of the fastest-growing examples of it in the Philippines. With funding from the likes of Chris Po, Lance Gokongwei, Brian Cu, and Paulo Campos, Kraver’s is poised to shape the food and beverage landscape in the Philippines.

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Eric Thomas Dee is married to Kidd Tan Dee, with whom he has two sons.

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