I am Chef Dilara Budak, a Research and Development Chef with over a decade of experience in the food and beverage industry. Currently, I lead product innovation at Americana Foods in Dubai, focusing on creating new meat and poultry products, such as sausages, burgers, cold cuts, and marinades, specifically designed for the GCC market.

Before joining Americana, I worked as an Innovation Chef at Unilever, where I led R&D for the North Africa, Middle East, and Turkey (NAMET) region. During that time, I helped develop products for iconic brands like Knorr and Calve, while integrating sustainability into product development.

Earlier in my career, I had the unique experience of working as a Flying Chef for DO & CO Group, preparing gourmet meals for first-class passengers on international flights and taking part in high-profile events like Formula 1 races. I also managed kitchen operations at my family’s Beeves Burger & Steak House, overseeing production workflows and maintaining quality across franchise locations.

I hold a Diploma in Food Preparation and Culinary Arts from Mutfak Sanatlari Akademisi, as well as a degree in Chemistry from Koç University, which gives me a strong scientific foundation alongside my culinary expertise. I’m fluent in Turkish and English, with a working proficiency in German. My passion lies in pushing the boundaries of culinary innovation and mentoring future chefs, especially women, to promote diversity in this field.