Lessons on leadership and longevity from Chele Gonzalez
Chele Gonzalez has spent so much of his career in the Philippines that it’s easy to overlook all the hard work it took for him to get to where he is. And maybe it’s also easy to take him for granted. But the personal brand and restaurants Gonzalez has painstakingly built prove there’s only one certainty in the foodservice industry: Lasting as long as nearly two decades as he has come down to loving what you do.
“When you deeply enjoy what you do, you naturally become better at it, and you enjoy the ride,” he says during an industry lunch event at his other Michelin star restaurant, Asador Alfonso.
Gonzalez has probably seen it all—instability, inflation, a pandemic, and an oil crisis, among others—but he remains firmly anchored in his advocacy in spotlighting Filipino ingredients at Gallery by Chele, sharing his Cantabrian heritage across his establishments, and embracing a personal love for music.
And it’s this well-roundedness, consistency, and adaptability that have allowed Gonzalez to thrive as he became a bigger part of the gastronomic conversation.
What is the secret to lasting long in the industry?
There is more than one piece of advice, but first, you really have to love what you do and be passionate about it. That’s the key to being successful. When you deeply enjoy what you do, you naturally become better at it, and you enjoy the ride.
I also remember during Madrid Fusión, around 2015 or 2016, when Gallery by Chele entered Asia’s 50 Best Restaurants in a very good position. We were receiving so much international attention. One of my mentors, Andoni Luis Aduriz of Mugaritz, told me something I’ve never forgotten: the most difficult part is not getting there.
We all have moments when we get the spotlight and the opportunity to shine. But what’s really difficult is maintaining that position, continuing to evolve, innovate, and become a better version of yourself every single year. The pressure never stops. Competition grows, new generations arrive, and you have to keep improving. Staying at the top requires a tremendous amount of work, intention, and consistency.
Best career advice you’ve ever received?
The best advice I’ve received is to love what you do and be passionate about it. People who work in food and beverage need to have a genuine sense of hospitality. That’s something innate. We work long hours under a lot of pressure, but we do it because we love making people happy.
We love creating experiences and being part of what hospitality really means. That desire has to be part of your personality. If you’re forcing yourself into this profession, it becomes very difficult. Hospitality isn’t for everyone, and that’s okay. But for those who truly love it, that’s what keeps you going.
Best career advice you would share with someone starting out?
The advice I would give is very similar to what was given to me: Enjoy the ride. There’s no need to rush. You have so much time to grow.
One challenge today is social media. Everyone wants their moment in the spotlight and wants to get noticed quickly. But experience takes time. Before I became a sous chef, I was offered the position several times, but I wanted to learn every station first. I wanted to master starters, fish, meat, butchery, and even pastry because I believed that before you lead others, you should understand every aspect of the kitchen yourself.
Sometimes people think that after finishing culinary school, they’re immediately ready to lead a kitchen. But the best training happens inside real kitchens, working alongside great professionals. Success may come, or it may not. But if you truly enjoy what you’re doing every day, that, for me, is already success.
How has your style as a chef and a leader evolved since you first started?
When I first started cooking, it was during the Spanish culinary revolution. Ferran Adrià, Arzak, Andoni Luis Aduriz, and many others were changing the way people thought about food. At that time, I never imagined I’d one day be part of Asia’s 50 Best Restaurants, earn Michelin stars, or become one of the most influential chefs in another country. It was completely beyond anything I could have imagined, and sometimes it still feels unreal.
As a leader, I’ve changed a lot. I came from very tough, almost military-style brigades in some of the world’s best restaurants. That environment shaped me, but over time, I developed my own style.
Today, I believe much more in kindness. I want to motivate people and be a leader rather than simply a boss. Earlier in my career, I could be too strict because that was what I had learned. Now, I’ve educated myself to lead with empathy while still maintaining high standards. I believe that’s how you bring out the best in your team and build lasting relationships with them.
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