Michelin Star Dining: Transforming My Culinary Craft
Here’s a fun fact: the Michelin Guide, now synonymous with fine dining, was actually started by the Michelin brothers, André and Édouard, in 1900. These French entrepreneurs initially launched a tire company in 1889 and later created the guide to encourage more driving, thereby increasing tire sales. By 1926, the guide shifted its focus to fine dining and began awarding stars to exceptional restaurants. Today, the Michelin Guide is the gold standard for culinary excellence.
To earn a Michelin star, five key criteria are evaluated: the quality of ingredients, the mastery of flavor and cooking techniques, the chef’s personality as reflected in the dining experience, value for money, and consistency across multiple visits. Restaurants can be awarded up to three stars: one star signifies a very good restaurant, two stars indicate excellent cuisine, and three stars represent exceptional culinary artistry. Michelin inspectors conduct regular evaluations, and stars can be awarded or reassessed annually.
Currently, only 137 restaurants worldwide hold the prestigious three-star rating, and just 2,817 restaurants have any Michelin status out of approximately 15 million globally. In the U.S., Michelin-starred restaurants can be found in California, New York, Illinois, Washington D.C., Florida, Utah, and Georgia. New York City was the first U.S. city to receive Michelin stars in 2006 and boasts the highest concentration of Michelin-starred restaurants in the country. California leads with the most Michelin-starred establishments state-wise, totaling 68, which includes 49 one-star, 13 two-star, and 6 three-star restaurants.
While I haven’t dined at hundreds of Michelin-starred restaurants, I’ve had the pleasure of experiencing a few, and it’s my absolute favorite way to enjoy a meal. What I love most is that it’s not just dining—it’s a production, a performance, and an unforgettable experience. Every dish is meticulously crafted, with impeccable attention to detail. Chefs tailor their menus based on seasonal ingredients, ensuring each element on the plate stands out. This style of dining is what truly inspired me to start my private chef business.
Recently, I traveled to Ireland and Scotland, and while I was across the pond, I had the chance to dine at Aizle in Edinburgh. This Modern European restaurant, located in the Kimpton Charlotte Square Hotel, offers a 7-course tasting menu, with an additional cheese course that I couldn’t resist. I appreciated their ability to accommodate my pescatarian needs. One unique aspect that stood out to me was their menu, which listed the ingredients used in the dishes rather than detailing each dish. This added an element of surprise and made it fun to guess how each ingredient was used. Before this, one of my all-time favorite Michelin-star experiences was at De Kas in Amsterdam. This chic garden conservatory serves Mediterranean dishes made from organic ingredients grown on-site. De Kas boasts 16 points in the Gault & Millau guide, is listed in the 50 Best Discovery, and holds both red and green Michelin stars. I could talk about this meal all day—it was a 6-course feast, and every dish was divine. My favorite was a scallop crudo in a creamy dill sauce with chili oil, fresh apples, onions, dill, and herbs, served in a shell. The restaurant follows the seasons closely, moving the freshest products from plant to plate as quickly as possible. De Kas is truly inspiring, and it’s a standard that All Live aspires to match in quality, technique, taste, and creativity.
Some things that stood out to me while dining Michelin:
Snacks: Snacks are always provided to kick off the meal. Often, before a coursed meal begins, there are small bites to awaken the palate. These snacks are typically designed to be eaten in one bite to maximize flavor. I’ve noticed that bread is often provided at no extra cost, and a palate cleanser, such as sorbet, kombucha, or a juice shot, is frequently included. Before dessert, a petite snack dessert course is sometimes offered to prepare your palate for something sweet. I incorporate this practice into my private chef business because it elevates the dining experience and adds an unexpected surprise.
Silverware: Silverware often comes in sets on the table, with multiple spoons, forks, and knives to ensure fresh cutlery for each dish. This is something I could easily add to my service but haven’t yet. I love this approach because it gives diners the freedom to choose how they want to eat each dish, knowing they will always have a fresh utensil for the next course. It feels luxurious, even though it requires more effort to clean and provide multiple sets per person. This extra step goes a long way in enhancing the dining experience.
Attention to Detail: The first thing I notice when a dish is set in front of me is the precision of each element. Ingredients are cut into specific shapes, and everything is very uniform. The presentation is meticulous, with each component thoughtfully placed to create a visually appealing dish. The colors, textures, and garnishes are carefully chosen to complement each other, enhancing the overall aesthetic. Even the smallest details, like the alignment of microgreens or the drizzle of a sauce, are executed with care. This level of detail reflects the chef’s dedication and passion for their craft, ensuring that every bite is a feast for both the eyes and the palate. In my private chef business, I strive to emulate this meticulous attention to detail, as it significantly elevates the dining experience and showcases the artistry involved in creating each dish.
Flavor Combinations: The flavor combinations and preparation methods are often unexpected or unique. Michelin-starred restaurants have access to the best ingredients and spend time sourcing the finest vendors. It’s inspiring to see how talented chefs use a single ingredient in multiple ways to create different tastes. They experiment with textures, temperatures, and techniques to bring out the best in each ingredient. For example, a simple vegetable might be roasted, pureed, and pickled, each preparation highlighting a different aspect of its flavor profile. These innovative combinations can surprise and delight the palate, offering a dining experience that is both memorable and educational. The creativity and skill involved in crafting these dishes demonstrate a deep understanding of culinary arts, pushing the boundaries of traditional cooking and introducing diners to new and exciting flavors.
I am incredibly thankful for these experiences because they have shaped my culinary philosophy and inspired me to strive for excellence in every aspect of my business. They have shown me the heights that can be achieved with dedication and passion, and I am committed to bringing that same level of excellence to my clients.
