The MICHELIN Guide announced it will launch an “American South” guide this year, to include the Carolinas, Alabama, Louisiana, Mississippi, Tennessee (and the pre-existing Atlanta Guide). This opens the door for local restaurants to earn Michelin stars for the first time in history. How did this come to be and what does this mean for the future of Greenville as a foodie destination? We’re here to explain.
How did it start?
Michelin — which has major Greenville ties — was founded in 1889 by brothers Andre and Edouard Michelin in the small French town of Clermont-Ferrand. The original little red Michelin guide was created to help drivers plan trips, in turn boosting car use and tire sales. Way to think outside the box, guys. In 1926, the guide began awarding stars to fine dining establishments, and 10 years later, the criteria to earn stars (which is still used today) was officially established.
What’s the criteria?
Michelin Inspectors are famously anonymous full-time employees who are former restaurant and hospitality professionals. Several inspectors will eat at a restaurant + come together to discuss their experiences as a team before making final decisions. According to our inside sources, they’ve been scouting in Greenville for many months.
“A Michelin Star is awarded to restaurants offering outstanding cooking,” looking at:
- Quality of products
- Mastery of flavor and cooking techniques
- Harmony of flavors
- The personality of the chef represented in the dining experience
- Consistency between inspectors’ visits
Plus, inspectors are only looking at the food on the plate — not the style of the restaurant or how fancy it is.
What does this mean for Greenville?
We’ve tapped a few local leaders and influential voices to get their reaction to this news and what they think it means for the future of Greenville as a destination for foodies.
Mayor Knox White | City of Greenville
“This is a coming-of-age for the culinary scene. It’s not just Greenville, it’s all of the midsize cities in the South. I think we’re already doing really well, but it will bring more recognition to cities like ours, Asheville, and Charleston.”
Heath Dillard | CEO of VisitGreenvilleSC
“We believe the culinary scene in Greenville is worthy of consideration and are proud to partner with our state and Travel South on this initiative. We look forward to aligning with one of the most well-respected travel brands in the world.”
Carl Sobocinski | President of Table 301
“The Michelin Guide is undoubtedly the most respected and longest serving guide to restaurants in the world. This will be a game changer for any restaurant in Greenville that is recognized whether with a star, Bib Gourmand, or Recommended. When the results come out, anyone listed will see a flurry of new guests coming to see for themselves and anyone not on the list will be challenged to improve their standards in the hopes of being included in subsequent years.”
Morgan Allen | Executive Director of euphoria
“I’m absolutely thrilled that the Michelin Guide is now inspecting the Southeast. This is more than just an accolade — it’s a game-changer for our region’s dining landscape. It validates what we’ve known for years — our culinary scene is dynamic, diverse, and worthy of global recognition. Having Michelin’s esteemed inspectors explore our restaurants not only highlights the incredible talent and innovation here but also solidifies the Southeast as a must-visit destination for food lovers.”
Lillia Callum-Penso | Food + Beverage Journalist
“I think it opens a door for the culinary talent we already have in the city and the state, and likely will open the door for more innovation and more talent here in the future. Obviously, there are people who are doing amazing things already, pre-Michelin officially recognizing the South as a culinary powerhouse, but earning recognition in the Michelin Guide is still considered one of the highest honors in the culinary world. There is a certain legitimacy that comes with a Michelin star.”
Stephanie Burnette | Food + Beverage Journalist
“What’s exciting is that every list-award-accolade is a reason for diners to seek out new experiences and I’m 100% ready for Michelin to jump in. As travelers, we are desperate for substantiative content about where to eat out, especially in secondary and tertiary markets, so a big, regional guide is a win for places like Greenville and Asheville. Who is included and not included will be hotly debated, but isn’t that half the fun?”
Ariel Blanchard | Food + Beverage Journalist
“The Michelin Guide isn’t perfect in its assessments, meaning a restaurant’s inclusion or not doesn’t necessarily mean it’s worthy or not. The inspectors are human. But, having the South recognized for its culinary contributions and level of talent is past due, and I’m thrilled our region’s chefs and hospitality professionals will have the opportunity to be named alongside the top restaurants in the world. Greenville, in particular, has been named a culinary destination for years, and this process now will provide proof of concept. I’m optimistic this will be a positive challenge for our restaurants to achieve and maintain.”
Tiare Solis | Food + Beverage Journalist
“I think the arrival of The MICHELIN Guide will give way to an up-rise of new and creative cuisine both Greenville and statewide that citizens may not have had access to before and will — therefore — expand culinary horizons. I’m excited to see a race to the state’s first star and added respect coming to every facet of the business. A restaurant is a team-first business and every professional in the building contribute to its success.”
Dani Matthews | @healthyishdani
“Greenville as a destination, is already worth traveling for, and adding a Michelin starred restaurant (or multiple) will only continue to encourage culinary tourism to the city. In addition to its thriving dining scene, the city has so much to offer to visitors and believe it is prepared for the audience that a Michelin star could bring. Though I am certainly biased, I feel that Greenville has several contenders worthy of this prestigious culinary award and I can’t wait to see where Michelin lands.”
Christen Clinkscales | @christeneats
“One of the coolest things I learned while in culinary school was how The MICHELIN Guide was started, and I think that’s the cool part of this. It’s getting people to travel and try new places. I love that it’s coming to South Carolina because that’s going to help tourism here and bring people in to try places they’ve never been before.”
Share your thoughts
What do you think of this news, and what local restaurants do you think inspectors should be scouting? Sound off in our comments.
