A Michelin star is one of the most prestigious culinary awards, globally recognized for excellence in dining. Restaurants that meet the highest standards earn this honor, which is judged anonymously by Michelin inspectors based on five criteria: quality ingredients, harmonious flavors, mastery of techniques, consistency across the menu and over time, and the chef’s personality as reflected in the recipes. The Michelin Guide reviews restaurants in select cities and continues expanding its coverage over the years. In the United States, it currently visits restaurants in New York, California, Illinois, Washington, D.C., and, most recently, Georgia, Colorado, and Florida. Since the Michelin Guide published its first list of recommendations in 1900, a total of 1,509 restaurants in the country have received accolades. Of those, only three were led by Black chefs.

Meet three trailblazing Black chefs—Mariya Russell, Charlie Mitchell, and Gerald Sombright—who have earned Michelin stars, reshaping the culinary landscape and inspiring future generations. Their stories highlight the incredible impact they’ve made on the world of fine dining.

How it works:

Anonymous Michelin inspectors evaluate past award winners annually while simultaneously scouting for new top picks. As of May, the team includes over 25 inspectors, all former restaurant and hospitality professionals. They travel the globe to taste the finest cuisine, dining at each restaurant several times before discussing their experiences together to make a final decision. When judging, inspectors focus solely on what’s on the plate and disregard other factors, like the quality of service. Any restaurant can qualify for a Michelin star, regardless of style or cuisine type. If Michelin-star restaurants’ standards decline, the Michelin Guide may revoke stars. It does not offer feedback.

There are five awards:

• Three Michelin Stars is the highest honor. It is given to chefs who are at the peak of their career and whose cooking is an art form.
• Two Michelin Stars are awarded when the personality of the chef is apparent in the dishes that they create. Their food is refined and superb.
• One Michelin Star indicates a restaurant with high-quality ingredients and dishes prepared at a high standard.
• The Bib Gourmand showcases an eatery with great food at an affordable price.
• The Green Star recognizes restaurants practicing sustainability.

So, who are the only three Black chefs de cuisine to achieve such distinction? Check them out.

 

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Mariya Russell

The first Black woman to receive a Michelin star hails from Springfield, Ohio. Russell made history as the chef of Chicago’s Kikko, a now-closed Japanese Omakase restaurant. She was also the chef de cuisine of its sister restaurant, Kumiko.

 

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Charlie Mitchell

Charlie Mitchell’s Brooklyn fine-dining restaurant, Clover Hill, cemented his status as an award-winner. Co-owner and executive chef of the kitchen, Mitchell became the first Black chef in New York to earn a Michelin Star within a year of the restaurant’s post-pandemic reopening. He’s originally from Detroit.

 

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Gerald Sombright

Gerald Sombright co-opened Knife & Spoon, the signature restaurant at The Ritz-Carlton Orlando, in 2020. By 2022, he made history as the first Black man in the U.S. to attain a Michelin Star. Sombright began cooking at 18 years old in his hometown of St. Louis, Missouri.