Have they been in?: The mystery behind Michelin's secret New Zealand inspections is about to end

Tuesday, 30 June 2026

Tourism New Zealand spent $6.3 million to bring the world's most prestigious restaurant guide to the country. Now, Christchurch chefs reveal what it is like to cook under the radar for hidden inspectors waiting for a global verdict.

For months, New Zealand's top chefs have been asking the same question. Have they been in?

Somewhere over the past several months, Michelin's anonymous inspectors quietly dined their way across New Zealand, slipping into restaurants without introducing themselves, paying their bill and leaving without a clue as to what they thought. No clipboard, no announcement, no hint.

Tonight, at a glittering ceremony in Auckland, one of hospitality's best-kept secrets will finally be revealed. The inaugural Michelin Guide New Zealand awards, being held at Auckland's New Zealand International Convention Centre, will bring together chefs, restaurateurs and hospitality leaders from across the country for a landmark night. It is the first Michelin Guide ceremony ever held in New Zealand or Oceania.

Restaurants across Auckland, Wellington, Queenstown and Christchurch will discover whether they've earned one of the world's most coveted culinary honours.

Among them are four Christchurch restaurants whose chefs know they were visited by Michelin inspectors but have no idea what verdict is coming.

Simon Levy is co-owner of Christchurch's fine dining restaurant INATI.

'We didn't expect it to be honest,' says Miro head chef Troy Tolentino.

At Inati, chef-owner Simon Levy says even after Michelin announced it was coming to New Zealand, there were no obvious clues. 'We don't know when we were assessed.'

Asked whether he ever spotted someone wearing the stereotypical French beret with a clipboard, he laughs. 'No… honestly, we don't know. I remember when it was announced, they'd already been here assessing.'

Tim Ogle, co-owner and managing director of Cellar Door in Christchurch.

At Cellar Door, the mystery became part of everyday conversation.

'The staff asked that question… 'Have they been in? Have they been in?'' owner Tim Ogle says. 'Well, I'm reasonably confident that if they had, they've had a reasonably good time.'

Why is Michelin so secretive?

Unlike many restaurant awards, Michelin inspectors never identify themselves.

They pay for their own meals, visit anonymously, often return more than once and judge restaurants without revealing who they are. The idea is simple: chefs should treat every diner exactly the same because any table could be occupied by a Michelin inspector.

Their verdict can transform a restaurant overnight.

Queenstown's Toast and Oak has been assessed by Michelin inspectors.

'It is probably the single most powerful thing in the world… definitely the most influential,' Ogle says. He says NZ will be on the culinary world map. “It will be great for the industry in New Zealand. We’ve always known we’ve had a world class product but it’s the rest of the world catching on now.”

For Levy, the awards are about much more than individual recognition for he and his team.

'We get to show the rest of the world what this country has, an abundance of great produce, great people, great restaurants, great hospitality. It's now going to be on a global stage.'

What could restaurants receive?

While Michelin stars receive the headlines, they aren't the only honours available. Restaurants can also receive a Bib Gourmand for exceptional food at reasonable prices or be recognised as Selected, meaning they've earned a place in the Michelin Guide.

'There are lots of chances for people doing their thing well to get recognised too,' Ogle says.

For chefs, simply appearing in the guide can be career-changing. “It would be huge,' Levy says. 'Growing up in London, I've been part of teams where you strive for that success.'

The stars are never guaranteed

Tourism New Zealand invested $6.3 million to bring the Michelin Guide to New Zealand. But paying to host the guide doesn't guarantee stars.

When Michelin launched in Saudi Arabia, not a single restaurant received one, underlining the guide's insistence that its global standards remain unchanged wherever it goes.

Only about 160 restaurants worldwide currently hold the maximum three Michelin stars, making it one of the most exclusive honours in hospitality.

For months, chefs have been searching for clues. Wondering whether that quiet couple in the corner might have been inspectors. Whether the meal they were most proud of was the one that counted. Tonight, they'll finally find out.