Exclusive: Hotly anticipated Southwest Michelin Guide drops this summer

When Michelin, the tire empire and global restaurant-rating juggernaut, announced in December that Arizona restaurants would be part of a forthcoming Southwestern guide, it sparked a frenzy of questions and anticipation among chefs and diners alike.

When asked about the location and date, a Michelin Guide representative remained vague. 

“We are still in the planning phase for the inaugural Michelin Guide Southwest Ceremony. No news to share at this time regarding a location or date,” the representative said via email, adding Michelin Guide would share updates through its channels.

However, the wait to learn which restaurants will receive coveted Michelin stars and other recommendations and awards is nearly over. 

The new regional guide will also include restaurants from Nevada, New Mexico and Utah and was courted by each state’s tourism office. Josh Coddington, the Arizona Office of Tourism’s communications director, said a ceremony is “likely to be in Las Vegas,” and will take place this August.

What is the Michelin Guide?

Michelin’s guide dates back to the turn of the 20th century, when the French tire company started publishing recommendations for early road-tripping motorists. In the 125 years since the guide’s launch, it has evolved into a powerful international bellwether for where to eat. 

Michelin’s best-known ratings are its stars. Inspectors, who dine at restaurants anonymously, award one to three stars. These mystery diners judge eateries based on the use of high-quality products, harmony of flavors, mastery of cooking techniques, the chef’s unique voice and personality reflected in the cuisine and consistency between visits.

Other Michelin nods include Bib Gourmand, “a special distinction for restaurants that serve high-quality food at great value,” per Michelin, and “green star” restaurants noted for their sustainability efforts.

The guide debuted in North America in 2005, starting with New York. Over the preceding two decades, Michelin has published 14 other guides for cities, states and regions across the continent. The Southwestern guide will be Michelin’s second regional guide, following the American South, which in 2025 included 228 restaurants spanning Alabama, Georgia, Louisiana, Mississippi, North Carolina, South Carolina and Tennessee.

Michelin inspectors “have been eager to expand further into the Southwest,” Gwendal Poullennec, international director of The Michelin Guide, said in December. 

Michelin finds ‘maturity’ and ‘dynamism’ in the Southwest

The anonymous inspectors behind the guide and their methods are notoriously shrouded in secrecy. However, the chief inspector for the Michelin Guide North America shared some insight with Phoenix New Times via an emailed statement. 

Inspectors are always “looking for exciting culinary destinations to highlight on a long-term basis,” the chief inspector said.

The anonymous inspector went on to share that “They find a certain level of maturity in the Southwest region, both in the culinary offer and the dynamism of the industry, making the culinary scene here worthy of being the newest Michelin Guide destination in North America.” 

The inspector explained that establishing a new destination takes a few months. Restaurant visits and selections for the guide follow, also requiring multiple months to complete.

The regional approach with the multi-state guide allows Michelin inspectors to go “beyond the biggest Southwestern cities to better uncover the authentic food culture of the region,” an emailed statement from Michelin Guide said.

With Michelin’s inspectors and ratings spreading across larger swaths of North America, they can “better prioritize destinations matching our demanding criteria,” the statement said. 

How did Arizona get chosen by Michelin?

Michelin representatives approached the state tourism office, Coddington says, pitching a regional guide at the end of 2024.

“I think we would agree that Arizona’s culinary and restaurant industry is certainly worthy of recognition,” Coddington says. 

The Arizona booster team and its consulting agency vetted Michelin’s pitch. Foodies, Coddington says, are a prime target of their marketing efforts because of their interest in sussing out unique, local spots as well as high-end eateries.

“We love a traveler that will legitimately explore our destination, almost like a treasure hunt,” he says. 

The team was also impressed by the “Michelin bump” seen in other places following a guide’s release, Coddington says. Nearly three-quarters of frequent travelers consider the availability of Michelin-rated restaurants as a “decisive factor” in choosing a place to visit, per data Michelin provided to the state, and 82% of chefs report an increase in revenue after Michelin recognition.

“Being an area that’s rated by Michelin, regardless of (the) number of restaurants with stars, delivered a positive economic impact for the culinary industry and a positive economic impact for tourism,” Coddington says. 

Michelin ratings aren’t just a goodwill effort to highlight culinary corners of the world and boost local economies. There is a pay-to-play element. Arizona invested $200,000 with Michelin for a “media buy,” Coddington says. That covers promotion of the state as home to Michelin-rated restaurants, he explains. The state has likewise spent about $40,000 in vetting and planning for Michelin, as well as taxes.

Despite the partnership, Coddington says the Michelin team made it clear to their office that the inspectors make their own decisions independently.

“We, as the Arizona Office of Tourism, or anybody in Arizona for that matter, has no impact or influence over the ratings that Michelin Guide inspectors give,” he says. “We don’t have influence on a minimum or a maximum number of restaurants or what ratings restaurants get. (Inspectors) do it on their own, based on their own accord.”

That’s even true of the reveal of rated restaurants. When the inaugural Southwestern Guide is released this summer, “we find out when everybody else finds out,” Coddington says. 

Arizona has committed to this first guide, with the option to renew its contract with Michelin for the next two years, he notes. Though some chefs have questioned whether Arizona is ready for the guide, the awareness and credibility that Michelin brings is hard to argue with.

“Arizona restaurateurs are really proud of what they can do and know that Arizona is a special place for food,” Coddington says. “They deserve the international recognition.”