A voyage to Planet Terra with chef Rusvel Trujillo

A voyage to Planet Terra with chef Rusvel Trujillo

Hailing from Chiapas in Mexico, chef Rusvel Trujillo brings over 17 years of F&B experience to Planet Terra’s culinary team. Here, the dynamic chef describes his journey from Mexico to Dubai.

How did you become the chief of culinary at Planet Terra?

The role suits my diverse experience in different cuisines and passion for sustainable cooking. I trust my ethos, and it aligns gracefully with Planet Terra.

How has your diverse culinary experiences influenced your cooking style and approach to food?

Mexico taught me the beauty of depth in flavors, whereas France reinforced my interest and passion for different cooking techniques. Furthermore, working in the U.S. exposed me to large culinary operations as well as French bakery and patisserie. These key experiences have made me the chef I am today.

What inspired you to embrace a plant-based approach to cooking?

I truly believe that all chefs have a big responsibility towards the planet and its sustainability. This is why I am keen to continue my career focusing on sustainable F&B brands who care about the environment. Thus, offering more earth friendly dishes and looking out for the reuse of produce in the kitchen.

What excites you the most about joining the Planet Terra family?

Working with such a vibrant brand is great. This in itself inspires me to create interesting new dishes that we haven’t seen before in Dubai’s culinary scene. We’re also looking to offer a more personal dining experience. I want to connect with our guests, fostering a sense of belonging within the Planet Terra community.

Sustainability and an earth-friendly approach are central to Planet Terra’s ethos. How do you plan to contribute to this mission through your role as chief of culinary?

The team at Planet Terra has a great conscious-recycling culture as a brand. This is one of the reasons that made me want to join them. Our consumers will see in our new menu, ways of reutilizing some food products. For example, we turn the almond paste left after making almond milk into almond feta cheese. These little tweaks have a great impact on our kitchen.


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About author

Rita Ghantous

Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.

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