Famed Michelin Guide to expand California coverage to include Central Coast.

Locals have long lamented that the Michelin Guide—the famous gastronomy guide—overlooks the Central Coast, but that’s poised to change this summer.

News arrived this week that this year’s guide will expand California coverage beyond San Francisco, and now include Los Angeles, San Diego, Sacramento and the California coast, including Monterey, Santa Barbara and Orange County in the first regional guide for the United States.

In Tuesday’s announcement, Michelin recognized “California’s unique blend of laid-back sophistication and its leading role as a culinary powerhouse, a combination that attracts travelers from around the world seeking the tastes and experiences of relaxed luxury.” And Gwendal Poullennec, international director of the Michelin Guides, praised the caliber of cuisine across California, “With access to many of the world’s best farms, food producers and vineyards, California cuisine is respected worldwide, not only for the quality of its ingredients, but also due to the creativity displayed by its chefs.”

News of the guide christening Monterey restaurants with celebrated stars naturally got local foodies buzzing who the guide would deem worthy. Three restaurants in particular have landed on locals’ lists for snubbed stars in the past: Aubergine at L’Auberge Carmel, Lucia at Bernardus Lodge & Spa and Sierra Mar at Post Ranch Inn.

“It’s really exciting news,” says Justin Cogley, executive chef/director for Aubergine in Carmel. “It’s really a chef’s dream.”

Aubergine’s Restaurant Manager Jasmine Senaveratna, shares Cogley’s excitement, “I’m beyond excited about this news, and look forward to the fruits of our talented and caring team’s labor—as well as others—to be considered.”

David Fink—CEO and founder of the Mirabel Group, which owns and operates L’Auberge Carmel and its restaurant Aubergine—has long lobbied Michelin to expand its San Francisco coverage to the Central Coast. “Being part of the Relais & Châteaux family, there are so many wonderful Michelin-starred restaurants. I’m so proud of the team at L’Auberge and Aubergine, and we’re hopeful the Michelin Guide recognizes the efforts of our super-talented chef Justin over the years,” he says while preparing for GourmetFest, an annual celebration of world-class food and wine from the Relais & Châteaux hospitality group hosted by Aubergine.

The guide awards restaurants one to three stars. One star recognizes “high quality cooking, worth a stop,” while two commends “excellent cooking, worth a detour.” The guide’s highest award of three stars celebrates “exceptional cuisine, worth a special journey.”

The news naturally has been met with some skepticism. Some wonder whether the guide is still necessary in today’s modern dining age. “There are plenty of restaurants in California outside Bay Area that deserve Michelin recognition,” says John Cox, former executive chef for Sierra Mar at the Post Ranch Inn and now chef/partner at The Bear & Star in Los Olivos in Santa Barbara County. “Central and southern California have gotten along just fine without the guide for many years. Californians are some of the most well-versed diners and travelers in the world and have come to rely on different tools to judge restaurants.”

Others worry it puts too much prominence on high-end cuisine and isn’t inclusive of small, family-run restaurants.

“Regardless of what some think of Michelin, their ratings to a restaurant could be a life changing event to culinary staff and the restaurant itself. It would be fantastic if the Monterey Peninsula gets few stars. That would mean so much to the whole culinary and restaurant community, and would place our area on the map of prestige,” says Thamin Saleh, owner of Pacific Grove’s jeninni kitchen + wine bar.

“The Central Coast is an extraordinarily overlooked culinary destination so I am thrilled that the chefs and restaurants that are doing great things may be recognized. I’m thrilled that a honor that we at the Folktale hospitality group use as an inspiration may someday be a reality to achieve,” says Todd Fisher, culinary vice president for Folktale and its growing suite of companion concepts. “I’m hopeful that we will see a few local restaurants get recognized for the exceptional dining experiences that they are and it certainly acts as an inspiration to me and my team of chefs.”

Aside from Michelin’s storied stars, the door is open for Bib Gourmand recommendations, which highlight elevated casual dining options. No doubt several favorites on the Monterey Peninsula and in Santa Cruz will land on this list. The prospect for recognition here likewise has local chefs and restaurateurs buzzing.

Aaron Rayor, Cantinetta Luca’s executive chef and a veteran of the Los Angeles restaurant scene, underscores the new regional guide’s significance, “California has great chefs, produce and intelligent diners. The guide’s growth is a testament to our progression as culinary force.”

Started by, yes, that Michelin—the tire company—the guides debuted in Europe in the 1900s to provide motorists with dining recommendations in a bid to encourage driving and, by extension, increase tire sales. Michelin has three other guides for the United States: Chicago, New York City and Washington D.C. The new California guide will debut in early June, with Bib Gourmand recommendations revealed a few days prior.