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Awards, tourism and top-tier talent are reshaping Raleigh’s restaurant industry—and the local economy.
When the Michelin Guide landed in Raleigh, it did more than validate what locals already knew—it bolstered the city’s restaurant scene as a legitimate economic engine. Now, come October, Michelin’s next guide will reveal just how far that momentum can go.
But long before the Guide arrived, Raleigh’s national culinary reputation was already taking shape, beginning with Oak City’s first James Beard Award win in 2014, when renowned local restaurateur Ashley Christensen earned Best Chef: Southeast. What followed was a boon for the industry, shaping Raleigh into the diverse and vibrant foodie destination that it is today.
“The effect of a James Beard Award is massive,” says Christensen. “We saw a direct 30% increase in business that never went away”—plus an additional wave of new guests from Poole’s Michelin recognition.
Both accolades have helped make food serious business in Raleigh, emphasizes Visit Raleigh Director of Public Relations and International Tourism Jessica Holt. “But with the Michelin Guide American South, it really amplified it to a more global scale,” she adds.
Michelin’s far-reaching impact extends to diners who will travel across the region, the country or even the world specifically for Michelin-recommended dining experiences. “Each recognition reached a different audience, but together they reinforced that what we’re building here resonates well beyond our local community,” says Tina Vora, co-founder/co-owner of Michelin Recommended Tamasha, whose Bhavin Chhatwani was named a 2025 James Beard Award semifinalist for Emerging Chef.
Additionally, recognition doesn’t just attract diners—it attracts talent. National accolades make Raleigh more appealing to chefs, bartenders, sommeliers and hospitality professionals while creating more visibility for local farmers, producers and artisans. In other words, a rising tide lifts all boats.
“These recognitions validate what many of us in the industry have believed for years: that this region has become one of the most exciting culinary destinations in the Southeast,” says Steven Greene, executive chef of Michelin-recommended Herons.
Recognition doesn’t mean Raleigh has crossed the finish line. Instead, with Michelin now recognizing the South’s culinary talent, the city has entered a new chapter—one where it can continue evolving into one of the most exciting food cities in the country while earning the attention many believe it has long deserved.
“I think it’s great for the city of Raleigh to have so many places recognized by the Michelin Guide,” says Zack Gragg, chef/partner of Mala Pata, which received a Bib Gourmand last year. “I feel we are becoming one of the better food destinations in the country—and I’m really excited about what the future holds for all of us.”
BTN
- $1 billion 2025 Wake County F&B sales
- 30% of 2025 visitor spending went to food and beverage sales in Wake County, outpacing every other category.
- $11.9 million Q1 2026 F&B tax collections
- $48.9 million 2025 prepared F&B tax collections
In Their Own Words
From James Beard wins to Michelin honors, Raleigh’s top culinary talent reflects on the impact of accolades putting the city on the national stage.
Cheetie Kumar, Ajja,
Six-time Beard semifinalist/finalist for Best Chef: Southeast
“As Beard has changed how it selects finalists and winners over the years, the semifinalist nominations are almost as meaningful for driving reservations and guests as finalists—and perhaps winning. I’d say a Beard announcement can see an increase of 20–25% over several months.”
Steven D. Greene, Herons,
Michelin 2025 Recommended
“To me, Michelin and James Beard celebrate excellence in different ways. Michelin evaluates the dining experience itself, while James Beard recognizes the people, leadership and creativity behind it. Both are important, and together they challenge us to continue evolving.”
Sam Jones, Sam Jones BBQ,
Michelin 2025 Bib Gourmand winner
“Michelin hanging their name on some places in North Carolina and Raleigh is a big deal to start with, but that barbecue is a part of that is a whole separate thing. Barbecue’s getting its due, so to speak.”
Saif Rahman, Peregrine,
2026 Beard semifinalist for Best New Restaurant
“Being recognized by the James Beard Foundation in our first year at Peregrine was more than an accolade—it gave our restaurant a voice when we were still trying to find our place. It opened doors, brought people through those doors, and gave our team a level of credibility that helped us continue building the business. But for me, it means something even deeper. I came to America from Bangladesh with a dream, carrying the flavors, memories and traditions of a place halfway around the world. To have that story recognized on one of the biggest stages in American food… reminded me that you can come from anywhere, start with very little and still have a place at the table.”
Zack Gragg, Mala Pata,
Michelin 2025 Bib Gourmand winner
“When we learned about Michelin coming to the South, we did an application in hopes of being recognized. It was extremely validating for all of our hard efforts in the first year to be given the Bib Gourmand award… an achievement we were so happy to receive.”
Christopher Prieto, Prime Barbecue,
2025 Beard semifinalist for Best Chef: Southeast; Michelin 2025 Bib Gourmand winner
“Both recognitions have been incredibly meaningful, but in different ways. James Beard helped establish our reputation within the culinary world—bringing credibility to what we were building, introducing our craft to chefs and food writers, and placing us in a position to have a voice and make an impact in the F&B industry—while Michelin significantly expanded our reach with diners. Together, they’ve been a blessing, but come with great responsibility.”
Tina Vora, Tamasha,
Michelin 2025 Recommended
“We’ve always believed that excellence has no ZIP code. You don’t have to be in New York, Miami, Chicago or San Francisco to create a world-class dining experience. Raleigh has the talent, the creativity and the community to support restaurants that belong in the national conversation.”
Ashley Christensen, Poole’s,
Two-time Beard Award winner;
Michelin 2025 Recommended
“North Carolina is that serious food destination, and has been for a long time. It absolutely helps to have publications and award groups recognizing our communities the way so many larger metropolitan areas have been recognized for decades. It increases our reach and raises the confidence of our people—from chefs and service professionals opening their first restaurants in a small town or city they love to cooks and servers deciding to dig in and go all-in on a hospitality career in a place where they want to build a life.”
David Ellis, Figulina,
2025 Beard semifinalist for Best New Restaurant
“Recognitions like James Beard, Michelin and others ultimately benefit the entire community. Someone may come to Raleigh because they’ve heard about one restaurant, but while they’re here, they’ll discover heaps of other great places. That attention reaches far beyond restaurants—to the local farmers, producers, artisans and other
small businesses we work with. It’s a win for all of us, and it’s been really exciting to watch it all unfold.”
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