What does it take to build a world-class restaurant? In this episode of Robb Report Philippines’ Bar None, Josh Boutwood, chef of the two-Michelin-starred restaurant Helm, reflects on what defines excellence in the kitchen: discipline, restraint, and leadership. Boutwood discusses why he favors clarity over complication and the principle that shapes the culture in the kitchen: no hierarchy or ego. Boutwood reveals how meticulously crafted plates come together—and how excellence is sustained, night after night. Video:
