The achievement of a Michelin star can elevate a restaurant to the top rungs of attention to food.

Even though Michelin guides have been out for over a century and have recently seen an expansion streak, the number of Michelin-starred restaurants operated by chefs of color is only in the single several hundred.

The subject came into the spotlight after British actor Will Poulter, who appeared in the popular television program “The Bear In an interview in July, said that food of African origin was “massively under-represented at the fine-dining level.”

Six Michelin-starred restaurants in the world employ black Executive Chefs. The chefs include Michael Caines, Charlie Mitchell, Marcel Ravin, Mory Sacko, Gerald Sombright, and Georgiana Viou.

The Chinese chef West African ingredients, a Michelin star over a year

The Poulter clip has raised the ongoing issue of why certain food traditions are not being recognized – and who is the one to set this norm.

” It is the gold medal for most chefs to receive the Michelin star,” says Ayo Adeyemi, who is the head chef of London’s Akoko Restaurant Poulter and has been praised as worthy of an award.

The tasting menu, which begins with PS120 (US$150), takes diners on an adventure across West Africa, including jollof rice, the signature of the region’s dish.

The first Michelin Guide was published in 1900, and it included French motorists with details such as maps and lists of hotels and service stations. The intention was to increase the use of roads and increase the demand for the company’s main product, Tyres.

In 1926, the guides started the process of awarding stars to dining establishments. Five years later, the ratings grew to the three-star system that is still being used. Although the stars are awarded to restaurants, the success is usually attributed to the chefs in charge.

The judging process is kept secret. Reviewers from anonymous sources visit restaurants several times before they award stars.

As I grew up in the business of being a new chef, such restaurants were not around.

Ayo Adeyemi Head Chef of Akok in London. Akok


Michelin insists that the reviews have been based upon five standards that include quality of the food, mastery of cooking techniques, harmony and balance of flavors, the voice and personality of the chef, as expressed in the menu, and consistency across visits as well as throughout the menu.

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Today, there are more than 30 cities around the world that have guides with dedicated information, mainly within Europe as well as East Asia and a growing number of cities throughout North America.

Within Brazil, Rio de Janeiro and Sao Paulo have a combined 13 restaurants, each with a minimum of one star. The black head chefs are not counted in the country that has the largest population of African descendants outside of Africa itself.

Michelin has no guides available on Africa, the Caribbean, or Africa.

Jollof rice in Akoko.         

Michelin has faced a lot of critique from those who view the dominant position in Eurocentric and Japanese dishes as signifying an exclusive view of the finer things in life.

According to the chief inspector for North America, nearly 200 kinds of cuisines are featured in the selection of global cuisines. However, no restaurant that concentrates specifically on West African foods has received an award.

In Paris, Sacko’s single-star MoSuke makes use of a lot of West African ingredients, but the menu is a bit international.

It was a very dangerous atmosphere. I was not given the respect I’m entitled to.

James Cochran on being racially victimized by his colleagues


The Michelin website provides more than 16,000 restaurant listings, which include those “recommended” by Michelin – restaurants that are deemed to be notable but not deserving of being awarded a star.

Only 13 restaurants are listed in the Africa category. Only one of them, Piment, located in Hamburg, is a starred restaurant, and the menu is centered specifically on North African cuisine.

Adeyemi observes that African food has received global recognition in recent years.

“When I was growing up in the industry as a young chef, restaurants like this weren’t around,” Akoko says about Akoko. “So I was forced to have to learn the modern British culture, the modern Asian culture, the modern French culture.”

Sure, the Bib Gourmand category, which was introduced in 1997 by Michelin at the time of 1997, is a way to recognize food priced at a lower price point and also showcases an array of food options.

However, despite this expanded menu, Michelin still carries a prominent connection to fine dining, a word that is still associated with exclusivity and prestige.

Certain chefs claim that inspectors connect the idea with French food culture and the idea that a high-end restaurant must serve food with white tablecloths.

Additionally, many chefs of color face constant difficulties in the field of cooking, which includes discrimination within the kitchen.

James Cochran, for one, has cut his teeth in a series of Michelin-starred kitchens until 2018, when he opened 12:51, the restaurant he owns in London.