Australia's culinary scene could find itself in the global spotlight if it were to join the prestigious Michelin Guide, suggests Tony Schifilliti, head chef of the acclaimed Sydney restaurant, Sixpenny. For food enthusiasts, the Michelin Guide is a well-known entity, and while some may have enjoyed dining at Michelin-starred establishments, these experiences are yet to be available on Australian soil.
Schifilliti believes that if you were to inquire about the Michelin Guide with any chef or hospitality professional, they'd likely share insights about its significance. He notes that there are both advantages and disadvantages to the ongoing discussion about whether Australia should become part of the Michelin Guide, which would allow its restaurants to compete for coveted Michelin stars.
"In my view, having Australia included in the Michelin Guide would be a positive development for several reasons, one being that it could elevate Australia's status on the global culinary map," Schifilliti remarks. He feels that while Australia boasts numerous excellent restaurants recognized domestically, they often go unnoticed on an international scale.
The Michelin Guide has a rich history dating back to 1900, originally published as a complimentary 400-page booklet for motorists. Over the years, it evolved to include Michelin stars: one star signifies high-quality cooking worth a stop, two stars indicate excellent cooking worthy of a detour, and the highly sought-after three stars represent exceptional cuisine that merits a special journey.
Schifilliti posits that incorporating Australia into the Michelin Guide could lead to increased investment in local restaurants. This inclusion could also shine a light on rural and remote dining establishments, allowing them to gain recognition on a global platform and helping to attract and retain talented chefs within the country. "If we had Michelin stars here, diners could savor that extraordinary experience without leaving Australia, enabling us to keep our culinary talent close to home," he adds.
The shortage of skilled chefs is a pressing issue, according to Schifilliti, who acknowledges that while there are many chefs available, finding top-notch talent remains challenging.
Adding another layer to the conversation, Richard Robinson, a professor specializing in employment and tourism studies at Northumbria University in the UK, reflects on his past experience as a chef and academic at the University of Queensland. He emphasizes the Michelin Guide's international reputation and expresses that when visiting new cities, he frequently consults the guide to discover noteworthy restaurants.
Robinson, who has researched food tourism, points out that the segment of tourists focused solely on fine dining is relatively small. He categorizes this group as "passive food tourists," who prefer the experience of dining out rather than participating in more immersive culinary activities. In contrast, active food tourists seek hands-on experiences like farm-to-table dining and food tours, where they can learn about the origins of their meals.
While the Michelin Guide recently introduced Michelin keys to honor outstanding hotels, and several Australian locations have been included in this new recognition, there remains no definitive plan for the country to feature Michelin-rated restaurants. Tourism Australia was initially approached in 2016 to support the potential launch of the Michelin Guide in Australia, leading to several discussions since then. However, establishing the guide here would require a significant investment, totaling tens of millions of dollars, necessitating contributions from various state and territory tourism bodies in addition to funding from Tourism Australia.
Michelin maintains that its selection process is completely editorial and independent, asserting that restaurants cannot pay for inclusion or accolades.
Schifilliti understands that not everyone sees the merit in pursuing Michelin’s recognition. "If I were someone who rarely dined out or lacked interest in food, I might view this effort as an unnecessary expenditure of taxpayer funds," he acknowledges.
A representative from Tourism Australia stated that the organization is open to initiatives that highlight Australia’s vibrant food and drink culture, and they are willing to explore opportunities that align with their existing marketing strategies and budgets.
As for Michelin, the organization refrains from commenting on the status of discussions regarding expansion into Australia, emphasizing that they do not disclose details about potential expansions until they are finalized and officially announced. Their current focus is on the imminent launch of the MICHELIN Guide New Zealand in mid-2026, marking what they describe as their initial step into the Oceania region.
