What does “cheffed-up” in “Traditional ramen that hasn’t been cheffed-up” mean?

In connection with my previous question about the meaning of the line, “This is a lot of cargo for noodle soup” in NYT’s (March 4, 2014) article, “Ramen’s Big Splash,” in its Dining & Wine section, there was a word – 'cheffed-up' to describe a type of ramen.

“Totto Runner:The shadowy, steamy, low-ceilinged, quasi-illicit “Blade Runner” atmosphere is so cool that it’s hard to be clinical about the actual soups. But for traditional ramen that hasn’t been cheffed-up, this is the place.

I know that 'chef' can be used as a verb to mean serve as a chef, but I can’t understand what “chef-up” means. What does it mean? Is it a common English word? Spell-checker keeps demanding correction on “chef-up,” while I’m typing this question.

It's a attempt to shorten the phrase "cooked in some fancy way that a chef might offer in a restaurant, rather than just boiled as a basic dish."

No, it isn't a common term -- I'd call it a neologism, or possibly a term used only by restaurant reviewers. But the "cheffed-up" formulation would probably be understood in this context by most native speakers, by analogy with "prettied up", "tidied up", "polished up" and other common phrases that use "-ed up" to mean "made more so".

Newspaper writers do have a long tradition of writing in a compressed "telegraphic" style, in an attempt to pack as much information as possible into as little space as possible. That does tend to produce phrases which are hard to understand until you have some experience with this style. Don't assume that the New York Times, or any other newspaper, is a good example of formal English.