Restaurant business can extremely be fun, exhausting and at the same time fulfilling, especially if the owner can get all the right people to do the work needed. Of course, running a restaurant entails much more than having a set of perfectly cooked dishes, it takes a lot of know how and experience.
So how one can be a successful restaurateur? Well let's all learn from the experts, Philippines top Master Chefs. Here's a great article courtesy of
Entrepreneur Magazine
Some say chefs are the cruelest people. Why? They whip cream, beat eggs, and pinch salt. But somewhere along the line, these four hardcore chefs also found the time to set-up their own food businesses. Meet the people who do more than just sauté and fry; they manage inventories and apply for permits. Now that’s cruel.
This month, Entrepreneur Philippines features some of the country’s culinary talents who have managed to take their role in the kitchen out onto the managerial floor. These chef-entrepreneurs have not only mastered the fine art of cooking, but also managed to learn how to run a food business well.
With the challenge of feeding more than 90 million hungry and potential customers, learn how chefs Sau del Rosario of Le Bistro Vert, Museum Café, and Chelsea; Giney Villar of Adarna Food and Culture; Him Uy de Baron of Chef Cuisine; and Reagan Tan of Bubble Tea went above and beyond their calling to simply cook; they created their own businesses.
Chef Sau del Rosario
With his skinny jeans, side-swept faux hawk, and goatee, it’s easier to imagine Chef Sau del Rosario, 46, standing behind an electric guitar rather than a stainless steel kitchen counter. “I’ve always been the artist type,” he admits. “I don’t think about how much money I get from the business.”
