Today, chefs have risen through the ranks, gained great prestige and are now often associated with stardom, experiencing the influencer effect. Foodies around the world idolise top chefs and flock to restaurants enthralled by the prospect of trying such talked-about menus.

Years of culinary school, practising how to perfect techniques, and hours in class working towards that degree certainly contribute to one's journey in the culinary world, however, a fancy degree does not ensure chef status, or cement your label as a one either. A great many excellent chefs today have never even gone through culinary school and instead earned their titles by learning on the job, through the self-taught route.

To understand more about this honourable title in the F&B world, we talked to some of the best chefs in the Philippines to see what they had to say.

More from this week’s lineup:

• Check out our March Dining Radar to learn about the latest in dining news this month
• Salcedo's popular Japanese restauant Tsumura gets a big revamp
• Meet the chefs behind Solaire Resort’s Michelin star-studded feasts
• A new restaurant opened its doors in San Juan; meet Seva

Cheers,
Isabel Martel Francisco
Dining editor & deputy editorial director
Tatler Philippines

Beyond the technical definition, we asked some of the Philippines’ best chefs what it truly takes for them and their peers to be deserving of the title

• Hanamaruken 2.0 is now open at The Grove by Rockwell
• Izakaya Geronimo is hosting a one-night-only pop up with chef Alvin Cailan and his famous burgers this March 15
• To celebrate Txoko Asador’s anniversary they are offering 20 percent off on all menu items for lunch from Monday to Friday until March 16
• Bibio and Los Tacos are hosting a pop-up this weekend, March 23 and 24

Get ready, the Tatler Dining Guide 2024 launches on March 18! Stay tuned to find out who will win at the Tatler Dining Awards and which restaurants have earned a place in the Tatler Dining 20.