Should I take a 2 Michelin-star opportunity despite the chef being difficult?

I currently have an opportunity to work at a 2 Michelin-star restaurant in Toulouse, which could be a really good step for my career.
The problem is that I’ve met the chef and, honestly, I’m not comfortable with his personality. He can be extremely angry, aggressive and difficult to deal with, and I’ve heard/seen enough to make me question what the working environment would actually be like.
On one hand, it’s a 2-star kitchen and could be a valuable experience for my CV and career. On the other hand, I don’t want to sacrifice my mental health or spend a year working under someone who constantly makes the workplace miserable.
For chefs who have worked in Michelin-starred kitchens: Would you take the opportunity anyway for the experience, or would you walk away if you already had a bad feeling about the chef?
I’d really appreciate some honest advice.