German chef Juan Amador’s Viennese outpost, Restaurant Amador, which relocated from Mannheim, Germany, last year, now holds two coveted stars just one year into its opening. Amador’s restaurant in Singapore, Alma by Juan Amador, received one star at the inaugural launch of the Michelin Guide Singapore last year.
“The board of inspectors have noticed there’s a greater focus on sustainability these days,” says Michael Ellis, international director of the Michelin Guides. Chefs want to use produce from their gardens, or work with suppliers whom they trust to deliver sustainably-sourced produce; menus change every six to eight weeks to focus on the best seasonal produce available, says Ellis.
For the full list of stars, check out www.michelin.com