In this episode, ECRM’s Joseph Tarnowski sits down with Belal Rajab, the Executive Chef for Desert Diamond Casinos in Arizona. With over 30 years of culinary experience spanning from the Middle East to the American Southwest, Chef Belal oversees a massive operation including nearly 20 diverse restaurants. From high-speed food courts to fine-dining steakhouses and large-scale banquets, he shares his secrets for maintaining quality across a high-volume landscape.

What You’ll Learn in This Episode:

• The Global Journey of a Chef: How Chef Belal worked his way from Iraq and Jordan to leading royal hotels and major American casinos.
• Managing Diversity in Dining: The logistics of overseeing 20 different venues, including sports bars, steakhouses, and food courts.
• Hiring for the Right Fit: Why a banquet chef is a totally different hire compared to a steakhouse or casual dining chef.
• Agility and Dietary Trends: How the casino adapts to new tastes and the increasing demand for gluten-free and vegetarian options.
• Community Impact: Chef Belal’s experience doing "ride-alongs" with firefighters to teach them healthy, fast-paced cooking and food safety.
• Embracing the "Wow” Factor: Why social media-friendly items like 40-ounce Tomahawk steaks and Matcha Tiramisu are essential for modern guest engagement.
• New Vendors: Chef Belal shares what he looks for when meeting new vendors, emphasizing that 90% of his menu is made in-house. He highlights the importance of suppliers doing their research and understanding the unique tribal casino licensing requirements before they even hit the meeting table.
• Seasonal Menu Refreshes: To keep the experience fresh for both locals and visitors, the casino changes its menus four times a year to prioritize seasonal ingredients.