Michelin Three Star Restaurant; but if the chef is not there When going to Michelin three star French restaurant in Paris, should I first find out if the star chef is actually cooking or at least present? 
 I have been visiting a French restaurant in Paris that is highly rated and I never questioned myself if the star chef is actually cooking.  At my last visit and it was lunch time, I ordered from the grand menu, not express lunch menu.  I thought  something was different with food but was not sure what it was.  Then I was invited (the first time, it was my birthday that day) to the kitchen and was greeted by the those who are responsible for different parts (dessert, sauces, bread, etc) and the chief chef, who was not the Chef I wanted to meet (I didn't say that).  I go there because I like the food which is prepared by the Chef(at least that was I believed til then) but what is the point of spending the same money if the chef is not there and if the taste is not the same?  Is it a damn question to ask if the chef will be there the day I will be visiting? 

P.S. I read the first few.  I'd like to thank each of you for taking time to reply my question.  All answers are exactly what I wanted to know!
3 star restaurants are a business (*); for (probably bad) example, if I was to buy a Tesla car, I would not expect Elon Musk to build my car or even be at the auto-dealer.

Chefs will rarely cook; they will create the dishes, they might cook the prototypes and do trial plating to show his staff how the dish should cooked and presented; and the team will do the cooking day-to-day.

Chefs do high-level business management (human resources, produce handling and buying, do PR,...) and that takes time, they are not superman, they need to sleep and rest.

If they have to cook or be in the kitchen, then they need to be there early in the day for lunch preparation, they need to be there in the evening up to late because client will usually leave dinner at around midnight-ish; it is impossible to keep that schedule.

They will even be traveling to their other restaurants or do special appearances at food festivals around the world.

For example Pascal Barbot of the 3 star L'Astrance in Paris will be in Montréal for the Omnivore festival this week-end, so he will not be in Paris to "cook" or handle vip clients (in that case, maybe the restaurant is closed in august, I  don't know).

(*) All restaurants are business, but 3 star michelin are the top of the pyramid.