The Michelin Guide: A Culinary Dream for Australia?

If you’re a food lover, chances are you’ve heard of the Michelin Guide – you may have even dined at a Michelin-starred restaurant, but not here in Australia. This prestigious guide, whose stars signify exceptional culinary talent, is something many Australian chefs and food enthusiasts have been keenly eyeing.

Understanding the Michelin Guide

Tony Schifilliti, the head chef at Sixpenny in the Sydney suburb of Stanmore—a restaurant lauded for its innovative dishes—holds a particularly insightful viewpoint on the matter. “If you ask any chef or anyone that works in hospitality about the Michelin Guide, I’m sure they could tell you about it and what it is,” he shares. The Michelin Guide began in 1900 as a 400-page guidebook given to motorists for free, but it has evolved dramatically over the decades. Michelin stars were introduced, with one star indicating “high-quality cooking” and “worth a stop,” two stars suggesting “excellent cooking, worth a detour,” and the highly coveted three stars reserved for “exceptional cuisine—worth a special journey.”

Why the Debate?

The conversation around whether Australia should join the Michelin Guide is multifaceted. Schifilliti believes that the advantages outweigh the disadvantages. “It would be nice to have [the Guide] for a few reasons,” he explains. “I guess one of those reasons would be that it would put Australia on the world map.” While our local restaurants are highly appreciated internally, Schifilliti argues that they often go unnoticed on the global scene.

Additionally, the presence of the Michelin Guide could lead to more investment in the restaurant industry, translating to better experiences for diners. It could also provide a platform for rural and remote restaurants to gain international acclaim, helping talented chefs stay in the country rather than seeking opportunities abroad. “If we had Michelin stars in Australia, you could do that whole experience without actually leaving the country,” he states.

The Impact on Local Talent

The chef shortage in Australia is a pressing issue, with institutions struggling to attract and retain skilled culinary professionals. According to Schifilliti, the Michelin Guide could serve as a lifeline, offering a benchmark for quality that not only attracts local talent but also draws international professionals looking for top-tier opportunities in a recognizable culinary landscape.

Entering the World of Food Tourism

Food tourism is another vital aspect of the discussion. Richard Robinson, a professor of employment studies who previously worked as a chef, notes the appeal of the Michelin Guide. “When I travel to a new city, I do look at the Michelin Guide,” he shares. He highlights a small but significant segment of tourists who come to explore fine dining specifically. These travelers, often referred to as “passive food tourists,” are primarily interested in elite eating experiences.

However, the active food tourist segment, which seeks more immersive experiences—like farm visits and local food tours—remains much larger. As the Michelin Guide diversifies its offerings, it recognizes that Australian experiences might fit into this extended category of food tourism, making the discussion surrounding the guide’s potential presence even more compelling.

The Financial Considerations

Despite the excitement, bringing the Michelin Guide to Australia is no small feat. Launching the guide would come with a hefty price tag, estimated in the tens of millions of dollars. It necessitates cooperation from state and territory tourism bodies alongside investment from Tourism Australia. The Michelin organization emphasizes that its selection process is “entirely editorial and independent,” ensuring that restaurants cannot buy their way into inclusion.

Schifilliti offers a fair perspective, suggesting the apprehension some may have toward this initiative: “If I were the sort of person who didn’t eat out at restaurants, didn’t really have any interest in food, I would probably be on the other side of the fence and say that this is a waste of taxpayers’ money.”

Current Developments

In recent news, Tourism Australia confirmed it was first approached to support the Michelin Guide back in 2016. Since then, multiple discussions have taken place, but the future remains uncertain. Currently, while several Australian destinations have been recognized with Michelin keys for outstanding hotels, there hasn’t been any solid indication that the restaurant guide will follow suit. As of now, Michelin is focusing on its upcoming launch of the Michelin Guide New Zealand in mid-2026, marking the first step into Oceania.

As the culinary landscape continues to evolve, the question remains: what does the future hold for the Michelin Guide in Australia? While the guide has been a topic of conversation for years, its ultimate presence in Australia could change the way the world views Australian cuisine.