Can the method of cooking of a professional chef automatically be equated to his/her palate?

That is, a professional chef who cooks well delicate and complex dishes, automatically can taste well said dishes, and one who cooks said dishes bad, automatically can’t taste those dishes. I ask this for…personal reasons. I understand that everyone likes different things, of course food also, but they should be able to appreciate a dish well made all the same, even if it doesn’t suit their taste. This question is addressed only to professional chefs.