The excitement surrounding the California Michelin Guide Awards continues to captivate foodies, chefs and critics alike each year. The 2024 edition, unveiled at the luxurious Ritz Carlton in Half Moon Bay, highlights California’s emergence as a premier global dining destination and celebrates the state’s remarkable culinary talent and creativity. This year, the state proudly welcomed seven new one-MICHELIN-starred restaurants, each offering distinctive flavors and inventive dishes, as well as three new two-MICHELIN-starred restaurants that have elevated the dining experience to new heights through exceptional service and artistry. Overall, this edition features an impressive 85 MICHELIN star restaurantswhich showcases California’s rich and diverse culinary landscape, ranging from fine dining to charming, family-run gems.

The MICHELIN Guide is widely regarded as the gold standard for culinary excellence. Anonymous reviewers visit numerous restaurants and rate them based on criteria such as quality of ingredients, flavor expertise and cooking techniques. This rigorous evaluation ensures that each award is well-deserved and showcases the dedication and artistry of the chefs and their teams. Gwendal Poullennec, the international director of the MICHELIN Guide, aptly noted: “California continues to shine brightly as we watch the culinary scene evolve, highlighting emerging talent and diverse cuisines.”

Spotlight on newly awarded restaurants

California has the most MICHELIN starred restaurants in the United States. The newly awarded two MICHELIN starred restaurants include Aubergine, Sons & Daughters and Vespertine. Each offers a unique dining experience.

Aubergine in Carmel-by-the-Sea combines luxury with a sense of home. Chef Justin Cogley’s dishes, like a surprising “cabbage” taco, showcase his ability to combine classic techniques with modern aesthetics.

Sons & Daughters in San Francisco represents a minimalist Nordic style. Chef Harrison Cheney’s tasting menu features innovative dishes such as thin, turnip-like pasta strips in a creamy sauce made from smoked pork fat.

Vespertine in Culver City, which also received a Green Star, is a testament to Chef Jordan Kahn’s inventiveness, offering guests a multisensory experience with dishes like scallop with passion fruit and a visually stunning “obsidian mirror.”

MICHELIN star winners include Hilda and Jesse, known for its bold take on brunch, and Holbox, which excels in coastal Mexican cuisine. These establishments, along with others like Kiln, Meteora and R|O-Rebel Omakase, showcase an incredible variety of flavors and styles, each with a unique story to tell.

Special prices

In addition to the Bib Gourmand and Stars awards, the Guide has announced four special MICHELIN awards to recognize particularly talented professionals in the industry:

MICHELIN award for exceptional cocktails: Trevin Hutchins from Aphotic

MICHELIN Sommelier Award: Ian Krupp by Anajak Thai

MICHELIN award for outstanding service: Rachel Sillcocks of Hilda & Jesse

MICHELIN Young Chef Award: John Wesley of Kiln

The event was full of unforgettable moments for me. I had the privilege of sitting in the front row with a MICHELIN employee. Michelin-starred chef Rogelio Garcia of Auro, who enthusiastically cheered on all the winners while broadcasting live on Instagram. I couldn’t resist teasing Chef Kyle Connaughton, asking, “Why are you here? You can’t win anything else!” His restaurant SingleThread boasts three MICHELIN stars, a green star for sustainability, and a MICHELIN key for the five-room guest house on the property. I was also captivated by the serene passion of Chef Jordan Kahn, who took the stage three times. He received a MICHELIN star for Meteora, and two MICHELIN stars and a green star for Vespertine.

As I watched legends like Chef Thomas Keller and 2024 MICHELIN Young Chef Award winner John Wesley take the stage at the end of the evening, I was assured that California’s culinary scene is in good hands. The state’s unwavering commitment to innovation and excellence promises to keep it at the forefront of global gastronomy for years to come.