THE NEXT IN line
Tatler Philippines|February 2023
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
THE NEXT IN line

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. 

Denne historien er fra February 2023-utgaven av Tatler Philippines.

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Denne historien er fra February 2023-utgaven av Tatler Philippines.

Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.

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