One of the biggest nights of the year for fancy restaurants, tonight the Michelin Guide will announce the coveted Michelin stars and value-focused Bib Gourmands for New York, Chicago, and Washington, D.C. Held at 6 p.m. at the Glasshouse in Hell’s Kitchen, the ceremony bundles three major American cities for the second year running. TV host and Texas native Java Ingram — the emcee for the November Texas Michelin awards — will lead the announcements.
Ahead of tonight’s ceremony, Eater caught up with Paris-based Gwendal Poullennec, international director of the Michelin Guide, about what to expect from this year’s awards. Answers have been edited and condensed for clarity.
Eater: Is there any sort of tidbit you can share with us about tonight’s ceremonies regarding New York?
Poullennec: It’s a tricky exercise, and I can’t spoil everything. But to start: The U.S. market is becoming stronger in terms of diversity, quality, and authenticity of hospitality projects. New this year, nearly 300 hotels have been recognized with a Michelin Key, and about 250 restaurants are being awarded stars across the U.S. this year. This makes the country an important destination and shapes global culinary and travel trends.
When Michelin first started in New York in 2005, the winners were chefs from abroad. Over time, more chefs winning awards were American-raised and trained. Now, American chefs are leaving starred restaurants to launch their own projects with unique philosophies and ethics. And across the U.S., excellent restaurants are blossoming outside metropolitan areas, reaching quality levels worthy of Michelin recognition.
Eater: How many inspectors dine at New York restaurants?
Poullennec: We don’t share demographics or figures because anonymity is key for independence. Inspectors experience restaurants like any regular guest. Our global team of inspectors includes U.S.-based and international inspectors who travel widely. Each year, we involve inspectors from around the world to ensure consistency, so a Michelin star in New York has the same value as one in Paris or Tokyo.
New York’s diversity means inspectors must be knowledgeable about various cuisines. Training to become an inspector takes two to three years alongside senior inspectors. Multiple visits by different inspectors are part of the methodology, and team decisions determine each star.
Eater: What would you like to convey to the audience awaiting tonight’s announcement?
Poullennec: A sense of excitement for the trifecta impact of these three American cities. It’s a celebration of the diversity and talent in the U.S. food scene, with New York having an outsized impact on the global culinary stage.