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Learn from the expert: How to be a succesful restaurateur

Four of the country\\\'s top chefs share their experience on what made them succeed
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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.”

However, for the celebrity chef with an ice cream flavor to his name and an equally impressive list of restaurants under his belt, the transition into restaurateur was just part of the whole business.  “But now I’m made aware that the business [side] is equally important as cooking. For me, food is like fashion. It keeps on changing and it follows a trend. But to become a very good fashionista or a very good chef, you have to think ahead of time and people will follow you. I have to be experimental, self evolving; that’s how I do it with my food education.”
Page 2: Three more chefs share their expertise


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