The Michelin Guide, a globally recognized restaurant rating system, does not currently operate in Australia.
Tony Schifilliti, head chef at Sixpenny in Sydney, expressed support for the Michelin Guide's potential expansion into Australia. He stated that inclusion would elevate Australia's culinary scene on the international stage, foster reinvestment in restaurants, and help retain talented chefs within the country. The Michelin Guide, established in 1900, awards stars based on cooking quality, with one star indicating "high-quality cooking," two for "excellent cooking worth a detour," and three for "exceptional cuisine worth a special journey."
Professor Richard Robinson of Northumbria University, a former chef and researcher in food tourism, highlighted the Michelin Guide's international profile. He noted that while fine dining is a niche segment of food tourism, the guide influences "passive food tourists" who seek elite eating experiences. Conversely, "active food tourists" often prefer experiential activities like farm visits and food tours.
Tourism Australia confirmed that discussions regarding a Michelin Guide launch in Australia began in 2016. Such an expansion is estimated to cost tens of millions of dollars, requiring investment from both Tourism Australia and state and territory tourism bodies. Michelin maintains that its selection process is "entirely editorial and independent" and that restaurants cannot pay for inclusion or distinctions.
Schifilliti acknowledged potential public concerns about the cost, stating that some might view it as a "waste of taxpayers' money."
Michelin declined to comment on the status of ongoing discussions with Australian representatives, stating that it does not comment on potential expansions until they are finalized. The company's immediate focus in Oceania is the launch of the MICHELIN Guide New Zealand in mid-2026. Tourism Australia indicated it would consider opportunities to support activities that highlight Australia's food and drink scene within existing marketing priorities and budgets.