The world-renowned Michelin Guide, often hailed as the gold standard in the restaurant industry, is expanding its reach to Texas.
In 2025, the Guide will be assessing restaurants in Austin, Dallas, Fort Worth, Houston, and San Antonio.
This move marks a significant milestone in the culinary history of Texas, putting its diverse and vibrant food scene on the global map.
The Michelin Guide began as a printed booklet in France in 1926, offering food recommendations to Michelin tire customers. Over the decades, it has evolved into a prestigious global culinary reference.
The expansion into Texas is part of Michelin’s broader strategy to partner with local and state tourism boards, showcasing regional cuisines to the world.
The expansion of the Michelin Guide into Texas has been facilitated by financial support from Travel Texas and local tourism boards of the five cities involved. While the exact financial details remain undisclosed, past ventures, like the Florida Michelin Guide, have involved substantial investments.
For instance, Florida’s participation cost cities and the state $1.5 million over three years. Michelin inspectors have been quietly assessing the dining scene in Texas for some time now. This meticulous evaluation process underscores the Guide’s commitment to maintaining its high standards of excellence.
Tim Fennell, director of Travel Texas, highlighted the potential benefits: “The Michelin Guide Texas will illustrate to global travelers the culinary journey that’s waiting to be discovered in our state, featuring restaurants that embody our heritage and introducing innovative chefs and local artisans who are redefining our food scene.”
The introduction of the Michelin Guide to Texas is expected to bring numerous benefits. Enhanced food tourism will attract both recreational and business travelers, drawn by the allure of Michelin-starred restaurants.
This, in turn, will attract ambitious chefs and culinary professionals eager to earn Michelin stars and advance their careers. Additionally, the influx of tourists and heightened restaurant patronage can significantly boost the local economy, benefiting the cities involved.
Craig Davis, president and CEO of Visit Dallas, expressed his excitement: “The Michelin Guide is the gold standard in culinary tourism, and this is a wonderful opportunity to share with our visitors the Dallas story of today, highlight our diverse culinary offerings, and showcase our talented chefs.”
While the arrival of the Michelin Guide is largely seen as positive, it does come with its own set of challenges and controversies. The Guide is known for its stringent standards, often favoring high-end dining establishments.
This preference could spark debates within the local culinary community about the true representation of Texas’ diverse food culture.
Michelin’s international director, Gwendal Poullenec, emphasized the Guide’s appreciation for Texas’ diverse culinary landscape. He praised the state’s “farm-to-table dishes, fusion cuisine, upscale dining, and the famous Texas-style barbecue.” This acknowledgment suggests that the Guide aims to celebrate the unique flavors and traditions that define Texas cuisine.
Despite its French origins and global influence, the Michelin Guide is expected to embrace local favorites such as barbecue and Tex-Mex. This approach aligns with Michelin’s evolving focus on culinary diversity and sustainability, including the introduction of green stars for eco-friendly practices.
The arrival of the Michelin Guide has elicited mixed reactions from Texas’ culinary professionals. While some chefs and restaurateurs are thrilled about the potential recognition and economic benefits, others are more cautious, concerned about the impact on local dining traditions and expectations.
Local chefs have expressed very different thoughts in terms of the impact of Michelin coming to Texas.
Bruno Davaillon, who previously led the one-Michelin-starred Mix in Las Vegas, is cautiously optimistic: “In order for Dallas to take the next step, there is a level in the middle where a lot of customers and restaurateurs are content. If Michelin coming is going to help push a little more as far as bringing something new, excitement, people trying new things—for sure [that would be good].”
Regino Rojas, chef-owner of Purépecha, anticipates a rough start but believes the long-term benefits will outweigh the initial challenges.
“It’s going to be a rough start, but what’s coming after should be a lot better quality, a lot more focus on the cuisine—everything else that’s involved [in a meal] besides Instagram.”
The Michelin Guide rates restaurants with one to three stars: one star signifies “High-quality cooking, worth a stop,” two stars mean “Excellent cooking, worth a detour,” and three stars denote “Exceptional cuisine, worth a special journey.”
Michelin’s anonymous judges are full-time employees with extensive restaurant industry experience, evaluating establishments globally to maintain consistent standards.
Not all good restaurants receive stars; only those exemplifying outstanding quality and service are awarded. Michelin stars are awarded annually and can be revoked if a restaurant’s quality declines.
The introduction of the Michelin Guide to Texas is a historic moment for the state’s culinary scene. It brings the promise of greater recognition, increased tourism, and enhanced culinary standards. While the journey may be challenging, the long-term benefits could solidify Texas’ position as a premier dining destination.
As chefs and restaurateurs prepare for Michelin’s rigorous assessments, the eyes of the culinary world will be on Texas, eager to see which establishments rise to the occasion and earn the coveted Michelin stars.
