THE NEXT IN line

We know it takes a team to have a successful establishment. Tatler goes beyond the frontlines and lists some of the individuals you must know 

- By Isabel Martel Francisco, Lauren Golangco and Jove Moya

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.