Temperamental chef or Cordon Bleu genius?

[HavanaMoon]

I recently went to stay at a 4 star hotel where the chef prides himself in his haute cuisine. Unfortunately, I do have a few problems with my diet, I need food to be well cooked for easy digestion which is part of a medical condition which I did mention to the waiter. When the cauliflower steak arrived it was raw and had just touched the grill so if I had eaten it, I would have been doubled up for two days. Also, all the other side veg was 'al dente'. I just had to send it back and the chef got really quite stroppy that I could not eat his food and sent a message from the kitchen asking what was wrong with it and why couldn't I eat it? Am I wrong in thinking that chefs should cater for their diners or should the diners be grateful that a talented Cordon bleu chef is cooking for them and eat it up despite digestive consequences?

It wasn't a motorway "Happy Chef", or the local Wetherspoons, it was highly prized chef with a menu specifically they designed.

If you don't like and won't be able to eat the food as it's prepared, don't order it.

I have lactose intolerance, I'm not asking the chef to remove the cream from a dish, to not use butter in their dish, I'm asking if there's any dairy in it. There's a difference asking them to change something vs asking if you can tolerate it.