Last night’s Michelin Guide ceremony in Hell’s Kitchen was a culinary highlight, honoring the exceptional dining scenes of New York, Chicago, and Washington D.C under one roof. Hosted by TV personality Javier Ingram, the ceremony kicked off with special recognitions. in New York City, Suwincha "ChaCha" Singsuwan from Bangkok Supper Club received the coveted "exceptional Cocktails" Award, while Chase Sinzer and Ellis Srubas-Giammanco of Penny walked away with the sommelier Award.
Outstanding service was recognized with an award presented too Tina Vaughn of Eulalie’s restaurant. The Young Chef Award went to Joseph Rhee of Jean-Georges, and the Mentor Chef Award was posthumously given to James Kent, a well-respected figure in the culinary world.
The Michelin Green Star, recognizing sustainable practices, was awarded to One White Street. Blue Hill at Stone Barns, Family Meal at Blue hill, and Dirt Candy retained their Green Star status.
Among the most prestigious accolades, Jungsik earned its coveted three-Michelin stars, joining four others who maintained their top rankings: Eleven Madison Park, Le Bernardin, Masa, and Per Se.This marks a important milestone for Jungsik, the Korean namesake restaurant from Jungsik Kim, which has been a favorite since its opening in 2011.
For reference, Michelin’s star system rates restaurants as follows: one star signifies "high-quality cooking, worth a stop"; two stars represent "excellent cooking, worth a detour"; and three stars denote "exceptional cuisine, worth a special journey."
As always, Michelin teased the anticipation for new restaurants included in the guide. Back in April,they added 10 new restaurants to the New York Guide,and just weeks ago,on November 13,another 19 made the list,bringing the total number of restaurants to an impressive over 400.
Matthew Cabe,the newly appointed President and CEO of Michelin North America,began the ceremony by emphasizing the power of food and experiences in connecting people. Gwendal Poullennec, director of the Michelin Guides, eloquently stated, "Tonight we honor the chefs and teams that elevated dining to an art form.”
Below is the complete list of Michelin-starred restaurants.
Three-Star Restaurants
- Eleven madison Park
- Jungsik
- Le Bernardin
- Masa
- Per Se
two-Star Restaurants
- Aquavit
- Aska
- Atera
- Atomix
- blue Hill at Stone Barns
- Cesar New
- Chef’s Table at Brooklyn Fare New
- Gabriel Kreuther
- jean-Georges
- The Modern
- Odo
- Saga
- Sushi Noz
- sushi Sho New
One-Star Restaurants
- 63 Clinton
- Bar Miller New
- Bōm
- Cafe Boulud New
- Casa Mono
- Clover Hill
- Corima New
- Cote
- Crown Shy
- Dirt Candy
- Essential by Christophe
- Estela
- Family Meal at Blue Hill
- The Four Horsemen
- Francie
- Frevo
- Gramercy Tavern
- Icca
- Jeju Noodle Bar
- Jōji
- Joo Ok New
- Jua
- Kochi
- Kosaka
- L’Abeille
- La Bastide by Andrea Calstier New
- Le Coucou
- Le Pavillon
- mari
- Meju
- The Musket Room
- Noksu New
- Noz 17
- Oiji Mi
- one White Street
- Oxomoco
- red Paper Clip
- Restaurant Yuu
- Rezdora
- Semma
- Shion 69 Leonard street
- Shmoné
- Shota Omakase New
- Sushi Amane
- Sushi Ichimura
- Sushi Nakazawa
- Tempura Matsui
- Torien
- Torrisi
- Tsukimi
- Tuome
- Yingtao New
- yoshino
What inspired Chef Elena Moretti to pursue a career in the culinary arts?
Time.news Interview: Celebrating Culinary Excellence with Chef Elena Moretti
Editor (Alex): Welcome, everyone! Today, we have the pleasure of speaking with Chef Elena Moretti, a renowned culinary expert and a regular on Michelin Guide ceremonies. Last night, the Michelin Guide honored some amazing talents in New York, Chicago, and washington D.C. It must have been an exciting evening, Elena!
Chef Elena: Thank you for having me, Alex! It was indeed a fantastic evening, celebrating the best of the culinary arts. The atmosphere was electric, and the camaraderie among chefs, food lovers, and industry insiders was palpable.
Alex: Absolutely! I heard that the event kicked off with some special recognitions.One of the highlights was Suwincha “ChaCha” Singsuwan from Bangkok Supper club receiving the “Exceptional Cocktails” Award in New York City. What do you think made her cocktails stand out?
Chef Elena: chacha’s cocktails are not just beverages; they are an experience. She combines traditional Thai flavors with innovative mixology techniques. The use of local ingredients adds a unique twist that patrons just can’t resist. It’s not just about the taste; it’s about the story each drink tells.
Alex: That’s a brilliant perspective. It’s captivating how cocktails have evolved into a form of art in the culinary world. Were there any other standout moments from the ceremony that caught your attention?
Chef Elena: Definitely! Another highlight was watching Chase Si, the chef from one of Chicago’s hottest restaurants, receive recognition for his farm-to-table approach. His commitment to lasting practices and sourcing local ingredients resonates deeply with today’s diners.It emphasizes the importance of supporting local farmers and creating a more sustainable culinary scene.
Alex: It seems like sustainability is becoming a prominent theme in the restaurant industry. How do you see this affecting the way diners choose where to eat?
Chef Elena: Diners are increasingly conscious about the environmental impact of their food choices. They want to support businesses that prioritize sustainability. This awareness is shifting the culinary landscape, pushing chefs to innovate and showcase how they value the earth, animal welfare, and community. It’s a beautiful evolution.
Alex: That’s a refreshing viewpoint! Speaking of evolution, how do events like the Michelin guide ceremony inspire chefs and restaurants moving forward?
chef Elena: These events are more than just awards; they are opportunities for chefs to network, exchange ideas, and get inspired. Winning or even being nominated can elevate a restaurant’s profile, attracting new guests and press. it also serves as a motivation for chefs to continuously push their boundaries and refine their craft.
Alex: It sounds like community and inspiration are key components. Lastly, as an expert in the culinary field, what advice would you give to aspiring chefs looking to make their mark?
Chef Elena: My advice would be to stay curious and embrace diverse influences. Travel, learn from different cultures, and experiment with flavors and techniques. Also, remember that food is about joy. Create dishes that tell your story and connect with others on a personal level.That authenticity is what resonates with diners today.
Alex: Wise words, Elena! Thank you so much for sharing your insights with us. It truly seems like the culinary scene is in for an exciting and tasty time ahead.
Chef Elena: Thank you, Alex! I can’t wait to see how it unfolds. Cheers to culinary excellence!