In a surprising move, the Michelin Guide announced in 2025 that it will shift its focus from the Atlanta Guide to a new Michelin Guide covering the American South, which will include Alabama, Louisiana, Mississippi, North Carolina, South Carolina, Tennessee, and Atlanta. This change will replace the Atlanta Guide for the foreseeable future, marking a significant geographical expansion but leaving many Georgia cities, including Athens and Savannah, excluded from the recognition.
The Michelin Guide North America chief inspector, speaking anonymously, explained the rationale behind the decision: “We’re going beyond the biggest Southern cities to better uncover the authentic food culture of the American South. With this regional approach, we can better prioritize destinations matching our demanding criteria, while constantly observing the growth and evolution of potential future destinations to be included within the region.”
The announcement has ignited a heated conversation among chefs and restaurateurs within the South. While many are enthusiastic about the broadened coverage area, others are baffled by the absence of iconic culinary hubs like Savannah, which is rich in culture and history.
“Cities like Birmingham have been punching above their weight for years, regarding talent, hospitality, and thoughtful cuisine, but haven’t always gotten the recognition they deserve,” said Jamey Shirah, CEO of Revival Restaurant Group in Birmingham, Alabama. “By leveling the playing field, this regional guide invites a broader audience to discover how unique the culinary community is across the South.”
Mimi Maumus, Culinary Operations Director at 5&10, expressed that the expansion is a long-overdue acknowledgment of the Southern food culture. “The South’s influence is finally receiving the global acclaim it deserves,” she stated. “Southern food tells a deeper story, beginning with African ingredients brought by enslaved people. Today, chefs are redefining Southern staples, elevating dishes while honoring their roots.”
Despite the reduction in emphasis on Atlanta, some local restaurateurs remain optimistic about the shift. Fred Castellucci, president and CEO of Castellucci Hospitality Group, which operates the one-starred Mujo, remarked, “It keeps Michelin recognition exclusive, as it should be, and as it always has been. If there’s pressure for them to give out more stars every year, it can dilute the guide.” Castellucci suggests that less coverage of Atlanta does not necessarily equate to a negative outcome.
However, the decision to exclude most of Georgia has raised eyebrows. Chef Jared Hucks of the Alden articulated the confusion felt by many in the industry: “Savannah is thick with culture and history and is a highlight of our state. It’s a tourist destination, a culinary destination. The Michelin Guide is all about travel. I feel like maybe that’s been lost.” He questioned the logic behind expanding the guide to encompass a wider Southern region while sidelining notable culinary cities like Savannah.
Michelin has opted not to elaborate on its decision-making process, stating only, “This is only the beginning of our story with the American South region, and as the Michelin Guide looks to the future, we observe very often the extension of its geographical scope within a state or a region over time.”
The Michelin Guide, which originated in France in the early 1900s, was developed to provide advice to motorists in search of quality meals. Its anonymous inspectors evaluate restaurants based on several criteria, including the quality of ingredients, flavor harmony, cooking technique mastery, consistency, and the chef’s culinary narrative. The first Michelin Guide in North America debuted in New York in 2005, with subsequent editions in other major cities across the country.
As the culinary landscape of the South is recognized for its diversity and depth, the Michelin Guide’s announcement marks a pivotal moment. The date and location for the upcoming Michelin Guide American South awards ceremony will be unveiled in the future, promising to shine a spotlight on Southern gastronomy and its evolving narrative.
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