Poor selection, a frustrating ceremony in Auckland and even mispronounced names are a few criticisms that one New Zealand chef has for the Michelin Guide team.
After a $6 million investment from the government over three years, the Michelin guide has arrived in New Zealand. This week it honoured 110 eateries, with a single restaurant in Queenstown awarded two stars, while 14 others got one.
But it seems not everyone is eating up the excitement.
Chef Jack Crosti, who has worked for Michelin-starred kitchens across the United and Europe, described the ceremony this week as a joke and questioned the selection process in a social media post.
He emphasised his support for Michelin coming to New Zealand but told RNZ's Checkpoint programme today he was disappointed by what he felt were poor standards.
“I think the international recognition is good for chefs, for operators, for teams in hospitality... my frustration was mainly around the Michelin ceremony, and how it was delivered without proper storytelling, pronunciation of names, hosting.”
“It felt to me that the selection was rushed in a way, where many restaurants were left out... Coming from the industry, knowing the industry quite well, eating out quite a lot, I felt that there were some restaurants that were not considered."
He said it wasn’t just the hidden treasures that might have been left out, but also some bigger names that he felt could have gotten some recognition.
He declined to name the eateries he felt should have been considered.
Al Brown, who owns and runs popular spots Depot and Federal Deli in downtown Auckland, has previously highlighted a lack of transparency around the reviewers who assessed eateries for Michelin.
Anonymous inspectors have been eating out in New Zealand for more than a year, though the organisation has not revealed where they have come from or how many restaurants were assessed.
"What's an anonymous diner? What's their background? This is the thing about reviewing in New Zealand, as well as we have these reviewers that have never worked in the industry and they're reviewing our businesses.
"There's all this sort of secrecy. It would be great to know who these people are, what gives them the experience to be able to comment and do they dig a bit deeper?"
One of the goals behind investing in bringing Michelin to New Zealand was that it would boost the tourism and hospitality industry.
Crosti said eventually the Michelin awards could bring benefits - but it would not be an immediate result.
“I don't think next month will be flooded by tourists coming for this.
“Also, possibly with the second edition, maybe next year or when they're going to start to include a little bit more restaurants and more regions as well, possibly that could help also.”
For this year's Michelin Guide only restaurants in Auckland, Wellington, Christchurch and Queenstown were considered.
Essence in Queenstown was singled out with a two star rating for its tasting menus and 14 other restaurants received a one star rating, including Tala, the first restaurant in the guide to focus on Samoan cuisine.
A further 35 establishments were given a Bib Gourmand distinction and 60 have the title of a Michelin selected restaurant.
This story was first published on rnz.co.nz |  |
