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The MICHELIN Restaurant Guide Inspectors

Who are the Michelin Guide's restaurant inspectors and how do they inspect a restaurant?

The Michelin Restaurant Inspection Process

Envied by many for having quite possibly the best job in the world, the Michelin Guide’s stable of inspectors are all full-time employees of the Michelin Group who dine out regularly to put forth the best consumer recommendations for hotels and restaurant experiences. 

Most of the them have studied in the best hospitality schools in the world, are widely travelled and have lived and worked in various countries around the world - and are collectively responsible for rating more than 40,000 hotels and restaurants in over 24 countries across three continents.

Assessment Criterias

To maintain the independence of their opinion, the inspectors always dine out anonymously, pay for their meals, and subsequently rate their experience according to five publicly acknowledged assessment criteria:

- Quality of the products

- Mastery of flavour and cooking techniques

- The personality of the chef in his cuisine

- Value for money

- Consistency between visits

- Core Values 

Food trends and dining technologies may have come and gone, but for over a century, the Michelin Guide has held firm to its founding mission of fostering a culture of travel and eating out, and its promise of helping people make the right choice.

The Michelin Restaurant Inspectors

Whether man or woman, young or older, blond or dark-haired, thin or well-built, the Michelin inspector, always enthusiastic about gourmet dining, is a customer just like any other. Independent because a Michelin employee as well as a hospitality professional often trained in a hotel school, the inspector travels 30,000 km a year on average, eats some 250 meals in restaurants and sleeps in more than 160 hotels in order to select the best restaurants and hotels in all comfort and price categories. 

Working anonymously, the inspector is an ordinary customers who books a table in restaurants, orders, dines, never takes notes during meals and pays his or her own bill. This anonymity is what makes the MICHELIN Guide so successful. Inspectors don’t want to be treated differently from anyone else. In their plate, they have exactly what other customers are served. Nothing more, nothing less. It is only after paying their bill that inspectors may introduce themselves and ask for more information, if necessary.