From Tyres to Tasting Menus: The Michelin Guide Lands in Aotearoa — A Culinary Milestone for New Zealand
A new star rises over New Zealand
“Kia ora Benjamin” – greetings from a moment in New Zealand’s tourism and hospitality history that will be remembered. The Michelin Guide has officially announced its arrival in New Zealand — the first time the Guide will operate in Oceania, with dedicated coverage of Auckland, Wellington, Christchurch and Queenstown. 1News+2delicious.com.au+2
In short: what began as a tyre-company promotional booklet a century ago has matured into the world’s premier restaurant-rating benchmark. And now, Aotearoa is joining the club. For travellers, food lovers, chefs and tourism operators alike, this puts New Zealand’s culinary scene squarely on the global map.
A quick tour of the Michelin story
To appreciate what this means, let’s rewind the clock.
Origins in rubber, roads and restaurants
It may surprise you that the Michelin Guide began in 1900 not as a food book, but as a travel companion for motorists. The tyre-making brothers Édouard Michelin and André Michelin published the first “Guide Michelin” in France to encourage car travel (and thus tyre wear). Wikipedia+2MICHELIN Guide+2
By the 1920s the restaurant listings took centre stage. In 1926 the Guide began awarding stars for fine dining. MICHELIN Guide+1 In 1931 the hierarchy of one, two and three stars was introduced, with explicit criteria published in 1936. Wikipedia+1
The stars came to mean:
⭐ One star = “high-quality cooking, worth a stop”
⭐⭐ Two stars = “excellent cooking, worth a detour”
⭐⭐⭐ Three stars = “exceptional cuisine, worth a special journey” Wikipedia+1
Over decades the Guide expanded internationally, establishing itself as both an honour and a driver of tourism, prestige and innovation in the food world. escoffier.edu+1
The Michelin methodology and significance
Inspectors remain (famously) anonymous. They evaluate restaurants based on what the Guide describes as five core criteria: quality of ingredients, mastery of techniques, harmony of flavours, personality of the cuisine and consistency over time and across the menu. delicious.com.au+1
To be listed is an achievement; to receive a star is transformative. Many chefs describe it as a career-defining moment. And for destinations, inclusion can shift perceptions from “nice scenery and local food” to “world-class culinary capital”.
A legacy of change and challenge
Over its lifespan, the Guide has adapted. It has added distinctions such as the “Bib Gourmand” (good quality, moderate price) and “Green Star” (sustainability) in recent years. Wikipedia+1
It has also faced criticism: for favouring expensive, formal fine dining; for the intense pressure it places on restaurants; and for cultural variation in how dining is defined across the world. Wikipedia
Nonetheless, the launch of a new country edition remains a major event — both for the culinary scene and for tourism planners.
Why New Zealand is the next frontier
So why has Michelin chosen New Zealand now? And why does the country eagerly embrace this moment?
A distinct culinary identity
From our wild-harvested pāua and Bluff oysters, to lamb raised in the high country and the blending of Māori, Pacific and western food traditions, New Zealand’s gastronomy has matured. The inspectors cited our “distinctive flavour” — local culture, indigenous heritage and produce all playing a role. 1News+1
Tourism, dining and brand alignment
According to Tourism New Zealand, 87 % of potential travellers say “trying local cuisine” ranks as their prime interest. The arrival of the Michelin Guide feeds directly into this desire for meaningful food-led travel. (From your earlier e-flash: “For those actively considering New Zealand for their next holiday, ‘trying local cuisine’ ranks as the number one interest.”)
Government investment underlines the importance: the Guide’s expansion here is backed by a NZ$6.3 million partnership. NZ Herald+1
Four cities, one edition
The inaugural New Zealand edition will focus on four strategic locations: Auckland, Wellington, Christchurch and Queenstown. Multiple city-regions, each with strong food and tourism credentials, but one national campaign. delicious.com.au
Kiwi chefs, global journeys & local ambition
Let’s zoom in to the people behind the food. New Zealand has no Michelin-starred restaurants yet (given the Guide has not published a New Zealand ranking before). But Kiwi chefs with international pedigrees already carry the experience, ambition and signature style that align with Michelin values.
Peter Gordon – The fusion pioneer
Born in Whanganui and of Ngāti Kahungunu and Ngāi Tahu descent, Peter Gordon spent two decades in London and beyond, blending Eastern and Western flavours. He is widely regarded as the “father of fusion cuisine” in this country. Wikipedia+1
Though he did not (so far) hold Michelin stars himself, his legacy in raising NZ’s food profile abroad laid the groundwork for what’s coming now.
Josh Emett – Fine dining with provenance
Josh Emett returned to New Zealand with experience of working internationally with Gordon Ramsay and elsewhere, and now operates Onslow in Auckland and The Oyster Inn on Waiheke. Wikipedia+1
His work demonstrates the type of skill-set Michelin inspectors will recognise: high-end technique, produce focus, consistency and personality.
Monique Fiso – Indigenous flavours, international training
Of Māori and Samoan descent, Monique Fiso trained in Michelin-star kitchens abroad before returning home to Wellington, bringing a distinctive ingredient-led, place-rooted approach. New Zealand
Her story is emblematic of the direction NZ cuisine is heading.
Matt Lambert – Kiwi chef with Michelin-star experience overseas
The New Zealander Matt Lambert held a Michelin star in New York (2013-2020) and now returns to manage high-end dining in NZ contexts. Ōra King
His background brings direct experience of what Michelin recognition means — both the thrill and the pressure.
What this means for Auckland & for Vintage Views
At Vintage Views we’re all about experience: seeing, hearing, tasting, connecting. The Michelin arrival gives our tours an added dimension — beyond sightseeing to food-insight.
For our Auckland guests
Your day begins aboard our vintage-style double-decker bus (remember: our bus is NOT open top) as we traverse Auckland’s harbour-edge, volcanoes and vibrant neighbourhoods.
As evening falls, you may slip into a restaurant that is part of the Michelin inspection process — or at least one of the top kitchens in town vying for that honour.
The narrative changes: you are not just eating dinner, you are participating in a moment of cultural elevation. Michelin’s inspectors are dining anonymously in our city right now. 1News
For food-curious travellers
This is an inflection point. For years travellers have come to New Zealand for scenery, spirit and seafood; now they can come for world-class gastronomy too.
Vintage Views can serve as your prelude (touring the city, getting oriented) or your celebration (dinner reservation secured, memory made).
Why our story matters
Vintage Views is part of the larger narrative: in a country built on land and sea, heritage and innovation, transport and hospitality, we bring people together. Michelin arriving means more than stars: it means opportunity for local producers, chefs, tourism operators — and our guests.
Setting the table for what’s next
Let’s look ahead. What might the future hold, and how can you as a visitor (or us as an operator) make the most of this moment?
The timeline to watch
Inspectors have already been operating in New Zealand, under the radar. 1News+1
The Guide’s first New Zealand selection is expected mid-2026. NZ Herald
No quota approach: stars are not guaranteed; the Guide emphasises “no quota, new game every year”. NZ Herald
How to make the moment count
For travellers: build your dining list now, book early, combine sightseeing (e.g., a Vintage Views tour) with culinary discovery.
For our Vintage Views audience: we can embed food narratives into our tours — highlighting trend-setting restaurants, chef stories, local producers — positioning Auckland as a destination for “sight + taste”.
For hospitality partners: the Michelin presence elevates the entire ecosystem — local suppliers, wine makers, accommodation, and yes, transport/tour operators like us.
Why this is meaningful beyond the plate
Brand elevation: New Zealand is no longer just “stunning landscapes” but “stunning cuisine in stunning landscapes”.
Year-round destination: Food experiences help smooth seasonality, attract off-peak visitors.
Cultural recognition: Indigenous food traditions, local produce, regional variation all gain global audience.
Tourism multiplier: Increased spending, longer stays, more premium travellers — positive for the whole value chain.
A call to the curious traveller
If you’re planning your next New Zealand trip and you love the idea of blending landscape, heritage, and world-class cuisine — now is the moment.
Start with an afternoon onboard Vintage Views’ Routemaster: wild views of Auckland’s harbour, layered with stories of colonial forts, volcanic cones, and city-by-sea. Then, let your evening dining reservation take you into the realm where Michelin inspectors roam. Each dish becomes part of a larger story — of place, of people, of purpose.
Let’s toast to this: the arrival of the Michelin Guide in New Zealand is a milestone for our chefs, our tourism industry, our sense of identity — and for every guest who savours more than just a meal, but an experience. At Vintage Views we’re proud to play our part in the story.
Ready to join the journey?
• Visit our tour-page at VintageViews.co.nz/tours for our featured routes in Auckland — perfect companions to a fine-dining evening.
• Keep an eye on our blog and social channels as we profile the restaurants, chefs and flavours catching Michelin’s eye.
• Whether you’re local or international, bring your appetite for adventure — on the roads, on the plates, and in the stories.
The table is set. The lights are dimming. The guards have left the dining room. And somewhere in Auckland, an anonymous inspector is pausing at a glass of New Zealand pinot, taking note.
Will your next dish be the one that helps the Guide write the next chapter?