1. Professionalism – the work experience, the quantity and quality of the putted  types of food, the understanding of the organizational  issues of  the restaurant business, the skill to coordinate and to optimize the processes
2. Adaptability of the cuisine – the ability to catch the preferences of the Ukrainian public in the cuisines of different countries
3. Universality of areas  – the skill to work with several cuisines
4. Personal popularity 
5. For the sake of what dish or culinary zest you will come at the restaurant  to this chef (specify the name of the dish)

By the way, there is the similar but more objective raiting in the world.
The idea of the rating belongs to the magazine Forbes and all the estimations add up to one:
how many money made* one or another chef  during last years.
The second place with  $15 million for 2009 year takes Rachael Ray, the host of the gastronomic programm on the TV channel Food Network
The first place with $18 million for 2009 year takes Wolfgang Puck  with his restaurants-brands.
Better known in our country  Alain Ducasse has made only $5 million.

* The words "has earned"  isn't considered at all.