My Father was a trained Chef, he moved to New York from Italy when he was 16, started cooking there, then moved to England where he received his formal training. He had cooked for everyone from the royal family in the UK, to a certain (interesting) segment of the Italian culture in Montreal, to 5000+ forestry workers at conventions in Prince George, BC. He took the "Chef" moniker pretty seriously, and without doubt paid the dues to be called Chef. His career moved us around Canada from Montreal to the cost of Vancouver Island, and everywhere in between.
It seems that these days anyone with a trendy little coffee shop, a panini press, and close proximity to an embroidery outfit is calling themselves a "chef".
I've learned a ton from my Dad, along with spending a few years cooking myself, and while I can hold my own pretty well, do the majority of the cooking at home....I'd never, ever either call myself or consider myself a "Chef".