Rouba started her career in engineering and financial operations in New York city. After working at a top financial firm on Wall Street, she decided to pursue her passion and quit to join the French culinary institute in New York city. She had the opportunity to work in different New York establishments such as Boulud Sud, Babbo and Nougatine at Jean Georges.

In 2014, Rouba decided to go back to her hometown Beirut and founded Rouba Khalil kitchen.

In 2019, she opened her pastry shop in the heart of Beirut and continues to operate her boutique catering services in her city and all over the world.