Who are the MICHELIN Guide's restaurant inspectors and how do they go about doing their jobs?
Envied by many for having quite possibly the best job in the world, the MICHELIN Guide’s stable of inspectors are all full-time employees of the Michelin Group who dine out regularly to put forth the best consumer recommendations for hotels and restaurant experiences.
Most of the them have studied in the best hospitality schools in the world, are widely travelled and have lived and worked in various countries around the world - and are collectively responsible for rating more than 30,000 hotels and restaurants in over 30 countries across three continents.
To maintain the independence of their opinion, the inspectors always dine out anonymously, pay for their meals, and subsequently rate their experience according to five publicly acknowledged assessment criteria:
- Quality of the products
- Mastery of flavour and cooking techniques
- The personality of the chef in his cuisine
- Value for money
- Consistency between visits
Food trends and dining technologies may have come and gone, but for over a century, the MICHELIN Guide has held firm to its founding mission of fostering a culture of travel and eating out, and its promise of helping people make the right choice, based on six core values: