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To answer everyone’s burning questions surrounding Raleigh’s impending Michelin Star status—and how those Stars are determined—RM went undercover with a Michelin Guide North America Chief Inspector, who, in true secret agent fashion, spoke to us anonymously to keep their identity tightly under wraps.
Are all five criteria balanced, or do some tip the scales? The Michelin Guide is unique because it evaluates only the cuisine itself. But it can also mention service quality and decor, and describe the experience you can get at a certain restaurant. They are weighed equally—applied in an identical manner around the world when assessing a restaurant.
Are inspectors still ex-chefs and industry pros? Yes. These former hospitality professionals all have at least 10 years of experience, which ensures they have a precise and technical knowledge of the field. They also receive extensive training in The Michelin Guide’s methodology, which is based on objective and universally deployable criteria.
Talk to us about Michelin’s methodology: How many tastings before dishing out Stars? Starred restaurants are always visited several times by different inspectors to ensure consistent quality and the satisfaction of our five criteria. The Guide doesn’t reveal specifics about the number of visits to a specific restaurant, the number of restaurants inspected, the destination assessment process or the inspectors’ methods.
Who picks the restaurants—and how? To compile a list of restaurants that warrant a visit,, the inspection teams explore destinations in person, as being out in the field is key. They also use various sources including local and national media, social media, and word-of-mouth recommendations.
Any Raleigh spots gunning for Michelin glory? The process is entirely independent and only The Michelin Guide Inspectors decide where to dine based on their experience in the field and research.
Pro tips for scoring the coveted Star? Your primary objective should be to fill your restaurants with happy customers who like to return. Cook for your patrons, not for Michelin. Do this on a consistent basis, and Michelin’s inspectors will find you.
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