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Boston Globe

A mix of opinions from chefs as the Michelin Guide confirms it's coming to Boston

Just who are these inspectors, you ask? And are they Boston locals, intimately familiar with the dining landscape? Advertisement 'We don't share numbers or demographic information about our inspectors to maintain their anonymity and to protect the independence of their process. Nevertheless, they are international, former professionals from the industry, and share not only a deep expertise, but also great curiosity and open-mindedness,' a Michelin spokesperson told the Globe. The restaurant selections will be revealed at an upcoming annual Michelin Guide Northeast Cities Ceremony. Meanwhile, Meet Boston has been focused on elevating Boston's dining visibility for some time. 'As Advertisement As Globe food critic Devra First 'To get Michelin to come to a region, local tourism boards pony up substantial sums. Visit California 'To put the Michelin fee in perspective, this is a city where a liquor license can cost up to $600,000. Paying for Michelin to come check us out is the restaurant world equivalent of SAT prep: Is it gross that the system has evolved to favor students who can afford to take a course that gives them an advantage? Yes. Are you going to shoot your own child in the foot by not enrolling them if you are able?' she asked. A Meet Boston spokesperson declined to comment on the economics of a partnership. Meanwhile, chefs themselves had a medley of opinions. Dave Punch in his Newton restaurant Sycamore. Lane Turner 'You know, I just don't care. That's my most honest opinion,' added Dave Punch, who runs the acclaimed Advertisement Tracy 'The Michelin Guide coming to Boston raises more questions than it answers — for now, I sit somewhere between cautious optimism and contemplative curiosity. There are obvious potential upsides: it could boost tourism, spotlight hardworking restaurants, and serve as a valuable guide for visitors. Boston is rich in diverse culinary talent and deeply rooted immigrant stories— my grandmother included — who've built legacy restaurants and inspired future generations." Tracy Chang at Pagu. JohnTlumacki But there are also concerns, she said. 'In Asia and Europe, I've seen one-star spots in basements and food stalls— accessible and humble. That model hasn't appeared in the US yet. Will Boston's local flavor, from mom-and-pops to Fenway franks, be evaluated with the same cultural nuance? With the Guide's US editions often tied to tourism board funding, we must ask: Will stars and Bib Gourmands be distributed equitably or expected as part of the deal? Boston has few tasting menus compared to other Michelin cities — does that disadvantage us? Advertisement There's also the risk that this could add pressure to an already strained industry. Many chefs in Boston — myself included — have reported double-digit sales declines in early 2025. For independent operators without PR teams, deep pockets, or the 'right' kind of buzz, the Guide might reinforce disparities. And finally, we have to ask: Will recognition reflect Boston's true diversity? Will women, LGBTQ, BIPOC, and immigrant-led restaurants be seen and celebrated?" she asked. 'If Michelin is coming, I hope Boston sets a new standard — one that's inclusive, merit-based, and uniquely our own,' Chang said. Kara Baskin can be reached at