For more than a century, the Michelin Guide has shaped the way the world dines. Known for setting the gold standard for culinary excellence and transforming restaurants, chefs, and destinations in the process. Now, for the first time in its history, the Guide is venturing into Oceania with the announcement that Aotearoa New Zealand will receive its own Michelin Guide, set to debut in 2026.
The expansion marks a milestone moment for both the Michelin Guide and New Zealand’s dining landscape, which has evolved into one of the most dynamic and globally admired food scenes in the Southern Hemisphere. Known for its deep connection to the land, indigenous Māori heritage, and bold new generation of chefs, New Zealand’s cuisine tells a story of authenticity, innovation, and respect for local ingredients.
The inaugural edition will focus on Auckland, Wellington, Christchurch, and Queenstown, with inspectors already on the ground dining anonymously across the country. Backed by Tourism New Zealand, the arrival of the Guide is expected to shine an international spotlight on the country’s culinary identity and boost tourism in the process.
For years, the Michelin Guide’s inspectors have quietly observed New Zealand’s restaurants, noting a maturing culinary identity built on craftsmanship, creativity, and community. The decision to move forward now reflects a growing confidence in the nation’s distinct voice on the world stage — one that celebrates manaakitanga, or hospitality and connection, as much as technique.
The launch also follows the Michelin Keys program, which earlier this year recognized 19 New Zealand hotels for excellence in design, service, and character. Together, these moves signal a new chapter for the brand in Oceania, one that unites travel, culture, and cuisine under a single lens of global excellence.
To learn more about what this historic step means for the Michelin Guide and for Aotearoa New Zealand, I spoke exclusively with Gwendal Poullennec, International Director of the Michelin Guide, about the timing, the process, and what diners and chefs can expect in the months ahead.
Here’s how it went.
Amber Love Bond: Congratulations on this exciting milestone! What made now the right time for the Michelin Guide to expand into Aotearoa New Zealand, and what drew you specifically to this part of the world?
Gwendal Poullennec: The Michelin Guide expands gradually, based on culinary maturity and long-term potential. Michelin Inspectors have been monitoring New Zealand’s food scene for several years. The decision to launch now reflects the country’s vibrant and authentic culinary identity, deeply rooted in indigenous heritage and enriched by modern creativity. New Zealand’s unique flavors and commitment to quality made it the right time for inclusion.
ALB: New Zealand marks the first-ever expansion of the Michelin Guide into Oceania. What does this move symbolize for the Guide’s global evolution and its mission?
GP: This expansion into Oceania is a major milestone in the Michelin Guide’s global journey. It reflects the Guide’s commitment to recognizing culinary excellence wherever it thrives and its role as a catalyst for growth. New Zealand’s inclusion symbolizes the Guide’s continued evolution and its mission to spotlight diverse, authentic food cultures around the world.
ALB: The press release mentions that inspectors are already on the ground across several regions. Can you share a bit about what the inspectors are discovering so far — any early impressions of New Zealand’s culinary identity?
GP: Michelin Inspectors have been impressed by the diversity and authenticity of New Zealand’s cuisine. Across Auckland, Wellington, Christchurch, and Queenstown, there’s a rich presence of local culinary styles, indigenous influences, and contemporary innovation. The connection to local produce and community is evident, and the food scene is both deeply rooted and globally open — offering memorable, destination-worthy experiences.
ALB: The inaugural restaurant selection will be unveiled in mid-2026 — what can chefs and diners expect between now and then? When will the Recommended Guide come out?
GP: Between now and mid-2026, Michelin inspectors will continue visiting restaurants anonymously to ensure a fair, thorough, and up-to-date selection. Restaurants that meet the Michelin Guide’s standards — across all distinctions — will be featured in the inaugural release. Chefs can expect a rigorous, unbiased process, and diners can look forward to discovering hidden gems and world-class culinary experiences.
ALB: How does the Michelin Guide adapt its global methodology to reflect the local essence of each destination, especially in a country where manaakitanga is such a defining cultural value?
GP: The Michelin Guide applies consistent criteria worldwide, but always with cultural sensitivity. Inspectors are trained to recognize excellence in all forms – from fine dining to humble, authentic settings. In New Zealand, the spirit of manaakitanga – hospitality, generosity, and care – is reflected in the dining experience, and the Guide values this deeply. The blend of local and international inspectors ensures that ratings are fair, relevant, and culturally attuned.
ALB: Tourism New Zealand described this as a ‘triumph for the entire hospitality sector.’ From your perspective, how can having a Michelin Guide’s presence help shape the country’s global reputation as a culinary travel destination?
GP: The Michelin Guide acts as a powerful catalyst for culinary tourism. Studies show that destinations with a Michelin Guide see increased visitor spending, longer stays, and stronger international visibility. For New Zealand, this recognition supports not just restaurants, but the entire hospitality ecosystem – from chefs and producers to tourism and culture.
With inspectors dining quietly across the islands and the first-ever Michelin Guide for New Zealand set for release in mid-2026, anticipation is already building. For Poullennec, the expansion isn’t just about stars and accolades — it’s about sharing a nation’s story.
“In Aotearoa New Zealand, the connection between food, people, and place is extraordinary,” he says. “We are thrilled to share that story with the world.”