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Raleigh’s Michelin moment is almost here. With its Guide American South en route, RM tapped local restaurateurs to dish stars—and a Chief Inspector for answers. They didn’t hold back.
Coleen Speaks
chef/owner, Hummingbird
“Drew Maykuth’s fearless, adventurous creativity, humble spirit and thoughtful approach shine through every menu he creates, leaving me consistently inspired and joyful.”
Cheetie Kumar
chef/proprietor, Ajja
“[Owner] Anthony has meticulously developed a high-volume, high-performing pizza—including a shockingly good gluten-free crust—that has become a must-visit icon for Downtown Raleigh. That would be enough, but he also happens to have one of the best wine and Champagne collections on the East Coast. A true Raleigh gem.”
Sunny Gerhart
chef/owner, St. Roch
“These restaurants, and, more importantly, these chefs, are some of the standard bearers in our area: outstanding food and service, dedication to our region, and all of the restaurants are very much extensions of the chefs themselves and really show their unique perspectives and personalities—folks who’ve always been and continue to be North Stars for me.”
Giorgios Bakatsias
founder/owner, Giorgios
Hospitality Group
“Honest ingredients delivered simply and consistently with caring hospitality.”
Ashley Christensen
chef/proprietor, AC Restaurants
“The food is consistently incredibly delicious, seasonal, awesomely creative—and [chef] Drew has a distinct point of view people really connect with through the food. It’s a place that is incredibly important to the Raleigh community.”
Samad Hachby
chef/founder, Umbria
Hospitality Group
“The chicken pho is a consistent, flavorful and soulful dish—exemplifying simplicity as a major ingredient that gets overlooked by most chefs.”
Joseph Jeffers
owner, Stanbury
“It’s a fantastic steak done simply and perfectly—and has a comfort and familiarity you only get with an old-school family-run steakhouse that’s stood the test of time.”
Ashley Christensen, chef/proprietor, AC Restaurants
Multiple Chef Pick: Cary
Herons
“100% chef Steven Greene + Herons at the Umstead. The detail in every layer of the experience is Michelin Star-deserving, from the meticulously selected ingredients (including running their own farm) to the high-level execution to the whimsical platings to the razor-sharp yet warm service. The minute there were rumblings of the Guide coming here, my immediate thought was, ‘Good! Steven deserves this!’”
To read our Q&A with a Michelin Guide North America Chief Inspector on how Stars are awarded, click here.
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