Every career has a prize that people strive to obtain. The Michelin Star is recognised by chefs.
While the Michelin Guide gives its stars to establishments rather than specific chefs, the executive chef in charge of planning and correctly executing the menu, as well as their culinary crew, are frequently given credit for a restaurant’s stars. These ten chefs will have amassed the greatest number of Michelin Stars as of 2022.
1. Joël Robuchon: 31 Michelin Stars
The late French chef Jol Robuchon is revered as the greatest cook of the contemporary era. And it’s difficult to contest this assertion given the 31 Michelin stars distributed over three continents.
At the age of 36, Robuchon launched his first eatery in Paris, called Jamin. Jamin received its first Michelin Star the same year it opened, which is an exceptional achievement for a new restaurant. But Robuchon felt that one star wasn’t enough. In just one year after making improvements to the restaurant and honing his skills, Jamin was awarded his second Michelin star, and the following year, he eventually received his third.
Before deciding to retire in 1995 at the age of 50, Robuchon remained associated with Jamin and made appearances on cookery shows on television. He was unable to stay away from the kitchen for very long, though. He opened two L’Atelier de Jol Robuchon restaurants in 2003—one each in Tokyo and Paris. He opened restaurants all around the world for the next ten years, increasing his total number of Michelin Stars.
The lighter fare found in nouvelle cuisine is included into many of Robuchon’s award-winning restaurants, and dishes like birds filled with foie gras and silky smooth mashed potatoes are served there.
Robuchon, despite his success, recognised the value of humility and lifelong learning. There is no such thing as the ideal dinner; there is always room for improvement, he remarked.
2. Alain Ducasse: 21 Michelin Stars
Alain Ducasse was raised on a farm in the French countryside and later worked in renowned restaurants all around the country. He took over the La Terrasse at the Hotel Juana in his mid-20s, and it quickly received two Michelin stars.
He persisted in opening restaurants serving fine cuisine, earning Michelin Stars along the way. Along with demonstrating his culinary skills, Ducasse has made a positive impact on the globe by working to train the next generation of chefs. He established the École Ducasse culinary institute in Paris in 1999. Additionally, Ducasse is in charge of more than 30 eateries where staff members experience working in a successful restaurant.
3. Gordon Ramsay: 17 Michelin Stars
Some people only know Gordon Ramsay, a Scottish chef, through his appearances on the television programmes Hell’s Kitchen and Kitchen Nightmares. Ramsay does, however, have the Michelin stars to back up his culinary prowess despite his sizable and somewhat irascible demeanour.
Ramsay is connected to seven Michelin Stars that are now active, although his restaurants have received a total of 17 stars over the course of their careers. His namesake restaurant received three Michelin Stars in 2001, giving him his first taste of these prized accolades.
The chef is still running a number of restaurants, in addition to appearing on TV and writing books.
4. Pierre Gagnaire: 14 Michelin Stars
In addition to creating some of the best dishes in the modern fusion cuisine movement, French chef Pierre Gagnaire is renowned for giving traditional French cuisine a contemporary twist. You can observe his willingness to creatively incorporate new flavours and textures into classic recipes by sitting down at one of his eateries. He aspires to run a restaurant that is “facing forward but mindful of yesterday,” in his own words.
In 1992, Gagnaire launched his first restaurant with this philosophy in mind. Soon, it received one Michelin star, then two, then three. Gagnaire has since launched other eateries, which have amassed a total of 14 Michelin stars.
5. Martin Berasategui: 12 Michelin Stars
Since Martin Berasategui spent his early adolescent years in Spain working in his parents’ restaurant, he was exposed to the culinary industry at a young age. He spent his spare time travelling to France to learn more about traditional cooking techniques, like those Escoffier students might discover in their classes, after discovering his enthusiasm for cooking.
At the age of 20, he moved back home to take over his parents’ restaurant after broadening his knowledge and developing his talents. Five years later, the restaurant received its first Michelin star.
Since then, he has launched several restaurants, fusing his extensive expertise of Basque cuisine with traditional French methods. Right now, he has twelve Michelin stars.
6. Yannick Alléno: 10 Michelin Stars
Yannick Alléno is another French chef who combines the best elements of traditional French cooking with cutting-edge modern techniques. Alléno was raised in a suburb of Paris and spent his formative years working in French bistros and eateries.
His goal is to update French culinary traditions including sauces, fermentation, and meal sequencing.
7. Andreas Caminada: 9 Michelin Stars
Andreas Caminada established a reputation for himself early in his culinary career as the youngest chef to guide a restaurant to three-star rating. The Swiss chef is renowned for employing straightforward ingredients that can be obtained close to his restaurants and preparing them in various ways, demonstrating how skill can add depth to dishes.
In addition to running multiple prestigious eateries, Caminada established Fundaziun Uccelin as a foundation to train future cooks and waiters.
8. Anne-Sophie Pic: 9 Michelin Stars
Coming from a long history of outstanding cooks, Anne-Sophie Pic. The restaurant Maison Pic was first made a three-star establishment by her grandpa Andre Pic, who then gave the keys to his son Jacques Pic. After Jacques passed away, Anne-Sophie took over the restaurant and started a campaign to win back the stars it had previously lost.
She later used her culinary talents to develop additional restaurants throughout the world. She uses premium ingredients and skilled preparation methods to make attractive dishes that are almost faultless.
9. Thomas Keller: 8 Michelin Stars
Keller is well-known in the American culinary scene as the only chef to own and manage two three-star establishments. After working in many kitchens across the nation during his twenties, Keller started creating his own restaurants in his thirties. He launched The French Laundry, a now-famous restaurant, in 1994.
Keller is committed to providing for his customers, whether it means paying attention to seemingly insignificant things like garnishes or crafting a narrative that uses each course as a chapter.
10. Enrico Bartolini: 8 Michelin Stars
Enrico Bartolini, who is only 43 years old, is here to demonstrate that talent, not age, determines a chef’s success. Italian-born Bartolini was raised before embarking on a culinary education and culinary exploration of all of Europe. His restaurants concentrate on Italian cuisine with a haute cuisine twist and use fresh and local ingredients.
Michelin Star Chefs
Michelin star chefs come from all origins and specialise in a variety of cuisines, but there are several traits that tie them all together.
There is no denying the enthusiasm these chefs have for what they do and the lengths they will go to in order to ensure that their meals and establishments are the best they can be. And it’s possible that this devotion existed long before these chefs were connected to Michelin stars.
All of these chefs got their start in the industry through schooling, whether it was official culinary school attendance, family instruction, or a restaurant apprenticeship. They spent these formative years improving their comprehension of fundamental culinary techniques and studying under culinary mentors. The chefs developed their confidence and their determination to advance their culinary abilities throughout these formative years.
Each of these chefs not only have an unquestionable grasp of flavour and a flair for inventiveness, but each one may also be able to create a compelling vision for a restaurant and the leadership abilities to carry it out.
