Three is the highest number of Michelin stars any restaurant can receive.
You might wonder if that cap is fixed. After all, some hotels are described as seven-star stays, even though most rating systems stop at five.
But with the Michelin Guide, three stars remain the top recognition a restaurant can receive.
What is less widely known is that chefs can be linked to many more. Some have led restaurants with a total of 10, 15, or even 20 Michelin stars.
This guide breaks down how that works and why Michelin gives stars to restaurants, not people.
We will also cover how stars are earned, how they are lost, and what goes into the world’s most recognised restaurant rating.
How Are Chefs Linked to Michelin Stars?
Michelin stars are awarded to restaurants, not individual chefs.
But the executive chef is the driving force behind those restaurants. They lead the kitchen, set the standards, shape the menu, and train the team. So when a restaurant earns a Michelin star, the chef’s name is closely tied to that success.
That is why you may have heard of Gordon Ramsay having 17 Michelin stars, or Alain Ducasse having 21.
If a chef runs multiple restaurants, each with Michelin stars, the total number is credited to them. For example, if one restaurant has three stars, another has two, and a third has one, the chef is said to have six Michelin stars.
But stars do not move with the chef. If they leave, the restaurant keeps the stars — at least until the next Michelin review. If standards drop, the star can be removed.
Which Chef Has the Most Michelin Stars?
Late Joël Robuchon: 31 Michelin Stars
Robuchon’s restaurants focus on classic French techniques. He also brought lighter, more modern touches from nouvelle cuisine. His menus included dishes like quail stuffed with foie gras and silky mashed potatoes.
Alain Ducasse: 21 Michelin Stars
Ducasse is inspired by nature. He created a style called ‘naturality’ that uses grains, vegetables, and sustainable fish. He also brings in Japanese influences, makes vegan dishes, and runs his chocolate shops.
Gordon Ramsay: 17 Michelin Stars totally; currently holds seven
Ramsay is known for British and French food. His signature dishes include beef wellington with mushroom duxelles, crispy duck, and baba ganoush. He adds his twist to classic recipes.
Yannick Alléno: 17 Michelin Stars
Alléno builds on classic French cooking but adds a modern approach. He works with techniques like fermentation and sauce-making.
Pierre Gagnaire: 14 Michelin Stars
Gagnaire puts a modern twist on traditional French food. He mixes new flavours and textures into classic dishes.
Enrico Bartolini: 12 Michelin Stars
Bartolini is the only chef in Michelin history to have four restaurants awarded stars in the same year. This is a rare achievement. His restaurants use local, seasonal ingredients. He focuses on Italian food with a fine-dining style.
Martin Berasategui: 11 Michelin Stars
Berasategui blends deep knowledge of Basque food with classic French cooking.
Anne-Sophie Pic: 10 Michelin Stars
Pic uses high-quality ingredients and careful techniques to make elegant dishes. She is the most decorated female chef in the world; she is the only female chef in the world to hold the most Michelin stars.
Thomas Keller: 7 Michelin Stars
Keller is the only US chef to run two restaurants with three Michelin stars. He is a well-known figure in American fine dining.
He pays close attention to every detail, from small garnishes to the flow of the meal. Each course feels like part of a story.
Andreas Caminada: 3 Michelin StarsCaminada is the youngest chef to receive 3 Michelin Stars, at 33. He uses simple, local ingredients from his restaurants. His meals show how different techniques can bring out depth and flavour.
How Do Restaurants Earn Michelin Stars?
Michelin inspectors award stars based on five main criteria.
- Using High-Quality Ingredients
Restaurants must procure the freshest and the finest ingredients and handle them carefully during cooking so that their natural flavours come through. The Michelin Guide does not expect premium ingredients to get high ratings.
- Mastering Flavour Blending
The Michelin Guide looks for restaurants that show real skill in how they handle flavour. This mastery can show up in many ways:
- Mixing unexpected flavours that still work well together
- Blending local and international styles
- Bringing cultural roots into the food
Each dish should feel thoughtful, not random. That is what stands out.
- Showcasing the Chef’s Personality in Meals
The menu must reflect the chef’s skills, ideas, background, and influences. This expression of personality can come from:
- A chef’s hometown flavours
- Techniques passed down in their family
- A unique way of presenting dishes
- A mix of cultures they have trained in
The food must tell their story. Not copied. Not generic. Honest and distinct.
For example, at Apéritif Restaurant; a fine dining restaurant in Ubud, Bali, executive chef Nic Vanderbeeken has created a ‘borderless food’ concept which unifies local Indonesian flavours with international recipes and ingredients. This unique way of integrating cultures and combining flavours showcases the restaurant’s excellence and the chef’s personality.
- Offering Value for Money
The Michelin Guide looks at what guests get for what they pay, including food, service, and the overall setting.
This sense of value can come from:
- Staff who remember guest names or note their preferences
- Good suggestions from the team, like helpful wine pairings
- An atmosphere that feels calm, warm, or thoughtful
The food does not have to be cheap, but the experience should feel worth it.
- Demonstrating Consistency in Dining Experience
Restaurants must maintain their dining experience every time. Consistency means:
- The food always tastes as good as before
- The service stays approachable and attentive
- The atmosphere feels inviting and well cared for
Can Michelin Stars Be Lost or Downgraded?
Yes, restaurants can lose Michelin Stars, or their ranking may slip.
Common reasons include:
- A drop in food quality or ingredient standards
- Changes in the kitchen team
- Slow response to guest needs
- Drastic menu shifts from what earned the star
- A decline in the restaurant’s overall mood or setting
- Cost-cutting or supply issues that affect quality
- Staff shortages
- Kitchen stress
- Economic strain
Can a Restaurant Get 4 Michelin Stars?
No, three is the maximum. The Michelin Guide has used a three-star system since the 1930s, and that has not changed.
There is no fourth star, and Michelin has never announced plans to add one.
The bar for three stars is already extremely high. So if a fourth star ever did exist, it would need to mean more than that, and right now, it does not.
FAQs
Every year. Inspectors revisit restaurants regularly before the new guide is released.
Yes. The chef’s vision shapes the food, and if the chef leaves, the restaurant could lose its star.
No. Ambience and service are not part of the criteria for awarding Michelin stars.
1 star: Worth a stop.
2 stars: Worth a detour.
3 stars: Worth a special journey.
Check the official Michelin Guide website. Star status can change each year.
Apéritif Restaurant is one of Bali’s top fine dining destinations. It stands out for its multi-course fine dining menu, colonial-style setting, curated wine list, and personalised service. The Michelin Guide does not cover Indonesia, but Apéritif Restaurant delivers a Michelin-level experience. Reserve a table today.
