Ever wondered how restaurants earn a place in the Michelin Guide?
Known as one of the most prestigious dining references in the world, the Michelin Guide started in France over a century ago as a travel handbook for motorists. Today, it has become the ultimate authority on fine dining, spotlighting restaurants worldwide with distinctions such as Michelin Stars, Bib Gourmand, or Michelin Selected.
Photo: Michelin Guide
Behind every recognition are Michelin Inspectors. These are the anonymous professionals tasked with seeking out the world’s best dining experiences.
The Michelin Guide is set to unveil its first-ever selection for Manila and Cebu in 2026, with the list of included restaurants to be revealed on October 30, 2025. In the meantime, food lovers are asking: what exactly does an Inspector do, and what standards do they follow?
The 5 criteria for Michelin recognition
Restaurants aren’t judged on décor, popularity, or social media buzz. Inspectors focus purely on the food, guided by five universal criteria:
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Quality of products – Fresh, top-grade ingredients.
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Mastery of flavor & cooking techniques – Precision in execution and balance of taste.
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Personality of the chef in the cuisine – A unique identity expressed through the food.
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Value for money – A meal that feels worth what you pay for.
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Consistency – Standards must hold up across multiple visits by different Inspectors.
One great night isn’t enough. Excellence has to be repeatable.
Who are Michelin Inspectors?
Michelin Inspectors are full-time employees of the Michelin Group, usually with strong culinary or hospitality backgrounds. They’re well-traveled, highly trained, and passionate about food.
But here’s the key: they always dine anonymously. Inspectors pay for their own meals, don’t announce who they are, and receive no special treatment. Their mission is to experience the restaurant just as any other guest would.
To keep the guide credible and fair, Michelin Inspectors uphold these principles:
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Anonymity – Blending in to get the true customer experience.
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Independence – Always paying for their meals.
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Expertise – Years of training and experience in food and hospitality.
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Reliability – Ratings are based on multiple visits and collective decisions, rather than a single opinion.
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Passion – A genuine love for dining and discovery.
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Quality – Any restaurant, regardless of its price point, can be included if the food is exceptional.
It’s worth noting: not every restaurant in the Michelin Guide has a star. Some are recognized as Michelin Selected, while others may earn a Bib Gourmand for great food at a good price. Stars, ranging from one to three, are reserved for the best.
Whether you’re a chef, a foodie, or simply someone who loves to eat out, knowing what goes into a Michelin rating makes every bite taste even more meaningful.
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