Michelin Guide selection process explained

Gwendal Poullennec, international director of the Michelin Guide, flew all the way from France to the Philippines for the inaugural Michelin Guide: Manila and Environs and Cebu 2026 awarding of Michelin stars and special awards for the first ever in the Philippines last 30 October in Marriott Grand Ballroom, Pasay City.

In his speech, Poullennec explained the selection process, assuring everyone that the same method was used in the Philippines and anywhere in the world.

According to him, since its origin 125 years ago, “the Michelin Guide’s mission has remained unchanged.”

“It is still an independent guide edited by the Michelin Group in order to accompany the international travelers and local food lovers to the best of places around.”

The process starts with Michelin Guide inspectors, who are employed by Michelin Guide, going around the territory, and for the inaugural Michelin Guide: Manila and Environs and Cebu 2026, they anonymously visited restaurants in Metro Manila, Cavite and Cebu.

The inspectors then judge the restaurants and chefs based on a criteria. Their criteria and process have remained the same over the years no matter what the country is.

The team of inspectors then congregate to exchange notes and decide which restaurants would get what awards and stars.

In the Philippines, a total of 108 establishments were awarded, ranging from a “carinderia” and “eateries,” to luxury and fine dining restaurants — owned by both locals and expats, and by homegrown cooks with "sariling sikap" (own training) and those who schooled and trained abroad.

One restaurant was awarded with the country’s first ever two Michelin stars, while eight got one Michelin star, 25 got the Bib Gourmand distinction, 74 are Michelin selected, one has been awarded with Green Star for mindful gastronomy, and three special awards were handed over for Young Chef, Service and Exceptional Cocktails.