The MICHELIN Star is the recognition of exceptional culinary quality, awarded to restaurants that meet very high criteria. Culinary experts around the globe aim to achieve these stars, given at one, two, or three tiers.
The MICHELIN Guide was first published in 1900 by the MICHELIN tire company, initially as a free guide to help motorists find mechanics, hotels, and dining establishments. However, at that time, the focus was more on travel assistance, and only later did it shift its attention towards fine dining.
The MICHELIN star system was first introduced in 1926 with one star, denoting “a very good restaurant.” The system was expanded in 1931 to include the two- and three-star rankings:
- One star: “A very good restaurant in its category.”
- Two stars: “Excellent cooking, worth a detour.”
- Three stars: “Exceptional cuisine, worth a special journey.”
The MICHELIN Inspectors are anonymous, and the guide is known for its rigorous and secretive evaluation process, which has become a hallmark of its credibility and prestige in the culinary world.
Over time, the MICHELIN Guide expanded globally, resulting in the release of guides for major cities around the world. The firm hired experienced MICHELIN Inspectors and implemented a rigorous evaluation procedure, reinforcing the guide’s status as the ultimate source for gourmet dining.
There are at least 18 MICHELIN-starred restaurants in Asia helmed by female chefs, with many others excelling in the Bib Gourmand and Plate categories of the MICHELIN Guide. These trailblazing women are making their mark across the culinary landscape, often bringing a unique flair and approach to their dishes.
Female chefs who lead MICHELIN-star restaurants
Vicky Lau: Vicky Lau is a culinary entrepreneur and award-winning chef known for founding and running a two-MICHELIN-starred restaurant, Tate, in Hong Kong. Lau combines her background in creative design with a passion for culinary art, serving exquisite French-Chinese fusion dishes. Each dish is crafted with the precision of an artist, telling a story that blends flavors and cultures in unexpected ways. Lau’s ability to merge her creativity with gastronomy has earned her accolades such as the title of Asia’s Best Female Chef in 2015. She continues to push boundaries, creating an immersive dining experience that reflects her philosophy of food as a form of art.
Supinya Junsuta: In Bangkok, Supinya Junsuta, better known as Jay Fai, runs her legendary street food stall, earning a MICHELIN star while continuing to personally cook each dish on her iconic fiery stove at the age of 75. Jay Fai’s dedication to quality and her unmatched skills in cooking seafood dishes, like her famous crab omelette and drunken noodles, have turned her street stall into a culinary destination. Despite being a humble, unassuming street food vendor, her MICHELIN star has elevated her status to that of a global culinary icon, proving that fine dining doesn’t always need a fancy setting.
Zeng Huai: In Guangzhou, Zeng Huai Jun, who leads the kitchen at Song, never imagined she would be at the forefront of a fine dining restaurant, having started in culinary school with modest dreams. Today, she is recognized for her Cantonese cuisine, with a focus on modern interpretations of traditional flavors. Her ability to create dishes that honor the past while embracing innovation has made her a standout chef in China’s evolving food scene.
Bee Satongun: Bee Satongun, the co-founder and head chef of Paste in Bangkok, a restaurant that earned its MICHELIN star for its contemporary take on Thai cuisine. Satongun is celebrated for her meticulous research into ancient Thai recipes, which she reinterprets with modern techniques. Her attention to detail and reverence for Thailand’s culinary history make each dish a culinary time capsule, blending historical ingredients with a contemporary twist.
Cho Hee-sook: In South Korea, Cho Hee-sook, often referred to as the godmother of Korean cuisine, earned a MICHELIN star at her restaurant Hansikgonggan in Seoul. Known for her deep knowledge of Korean royal court cuisine, Cho’s culinary creations preserve the integrity of traditional Korean flavors while presenting them in an elegant, refined manner. Her dedication to educating the next generation of chefs and her commitment to showcasing Korean cuisine on the global stage has made her a prominent figure in the culinary world.
These chefs, and many others, have risen to the top of their field despite societal expectations, personal hardships, and the demanding nature of their profession. From overcoming financial struggles and health challenges to mastering their craft in kitchens, their journeys are as diverse as the cuisines they create. Each chef brings a distinct perspective to their food, influenced by their personal stories, cultural heritage, and commitment to excellence. They serve as powerful role models, inspiring the next generation of female chefs to break boundaries, challenge stereotypes, and redefine what it means to be successful in the culinary world.
Their achievements not only celebrate their talent but also underscore the growing influence of women in the global culinary landscape, marking a significant shift in the industry that once marginalized female chefs.