There is much more that goes into a great restaurant than the executive chefs we all know and love. Each establishment runs like a machine, with countless tiny moving parts that all work in synergy to produce an exceptionally delicious experience for every guest. Meet some of the best sous and pastry chefs, mixologists, front-of-house teams, and sommeliers in the business:
MIKHAIL ALEXIS L BAUTISTA
Gallery by Chele
“[My love for cooking] started at home, where food was at the centre of every gathering. As an inexperienced culinary student, I liked to cook for my family and friends. I didn’t start early and must admit that I used to be not so good of a cook. I almost burnt my fiancée and her roommates’ apartment back in college, but I guess we all must start somewhere!” chef Alex Bautista shares.
This story is from the February 2023 edition of Tatler Philippines.
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This story is from the February 2023 edition of Tatler Philippines.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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