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.
After a one-year internship at The Greenbrier, a five-star resort hotel at White Sulphur Springs, West Virginia, USA, where he trained as a line cook for garde manger and banquets, he learnt not just the basic skills and the fundamentals, but also the unique ins and outs of the kitchen culture. “From then on, my mind was set on what it takes to survive, and I developed stamina despite the pressure and stress in our line of work. It was one of the most significant career experiences I’ve had prior to Gallery by Chele because it sealed the deal for me and set the path moving forward,” he reveals. After this memorable moment, Bautista worked as a commis at Marche Restaurant in Singapore, then at Breakaway cruise ships. When he decided to call the Philippines home again, this chef spent four years learning the managerial ropes of the F&B industry. Then, he applied to work at Gallery by Chele, where he began as a chef de partie tournant and worked his way up to his current sous chef position.
With 13 years of experience under his belt, Bautista says that discipline is the key to success. “It is one of my core values in life, especially when it comes to my profession. Passion and motivation will push you beyond your limits, but realistically speaking, we will not be motivated 100 per cent of the time. The sparks will fade. It will get tough, and there will be bad days, but having discipline will get you going.”
SOUS CHEF
LOUIE DICHOSO
Wagyu Studio
“I’ve had ups and downs, but the thought of being in the kitchen,
