A Michelin Star is the most prestigious symbol of culinary excellence in the restaurant world. These stars are awarded only to establishments judged to be of the highest quality, and their significance is understood globally. The system was first introduced in 1926, with a single star meaning “a very good restaurant.” Later in 1933, Michelin added second and third stars to signify “excellent cooking worth a detour” and “exceptional cuisine worth a special journey,” respectively.
Interestingly, the star-rating system evolved from the original Michelin Guide, a travel and dining guide first published in 1900 to help early French motorists find services like hotels, mechanics, and restaurants on the road. Over time, its restaurant reviews became so influential that the guide grew into the global culinary authority it is today, with editions for major cities and regions around the world.
One restaurant that holds a Michelin star is Bolenius, based in the Netherlands. Chef Luc Kusters, who has led the restaurant since it earned its star in 2016, believes the mystery behind the Michelin system is part of its power. He points out that the secrecy surrounding how the stars are awarded helps maintain the integrity of the process, saying that no one really knows exactly how it works or who the inspectors are. That means restaurants can’t just follow a checklist to earn a star, there’s no guaranteed formula, which forces chefs to focus on genuine quality.
He emphasizes that while many people have theories about what it takes to earn a star, different starred restaurants often do things very differently. This proves there’s no one-size-fits-all approach. Instead, Kusters believes in focusing on your own style and staying committed to improving quality and staying true to your mission.
According to Kusters, Michelin inspectors don’t just come once. They may visit a restaurant three to six times before making a decision, and even after awarding a star, they may return to evaluate consistency. If the standard slips, the star can be taken away. That’s why consistency, innovation, and evolution are all crucial. At Bolenius, for example, Kusters and his team recently rewrote every recipe from scratch, using all the feedback and knowledge they’d gathered over ten years. He sees this kind of ongoing improvement as the real secret to success.
In his view, listening to guests is just as important as refining technique. He believes that truly great restaurants grow by connecting with their diners and understanding what makes a memorable experience for them.
In the end, earning a Michelin star isn’t just about flawless technique or expensive ingredients. It’s about doing what you love, pushing yourself to improve constantly, and delivering an exceptional experience every single time. With dedication, passion, and a clear identity, you just might catch the eye of a Michelin inspector, and if you’re lucky, a star could follow.
