Michelin Star System in the Perceptions of Ukrainian Chefs

Abstract

The paper explores the attitudes and perceptions of Ukrainian F&B professionals towards the Michelin Star System, as well as their willingness to incorporate Ukrainian restaurant business to it. The qualitative study revealed that Ukrainian chefs and culinary directors are aware of the system, its high-quality standards and the benefits it may bring to the nominated restaurants. The overall attitude of the interviewees towards the system is positive since they acknowledge that Michelin is an excellent tool in terms of modernisation of gastronomy, enhancement of the quality of service and serving as a benchmark for culinary comparison. As main barriers, Ukrainian chefs point out the political and financial environment of the country, but also the readiness of the local customers to consume Michelin-level product.

Keywords: Michelin star system, restaurants rating system, perceived quality, Ukraine, food and beverage industry, restaurant business, Ukrainian chefs, perception (recognition) of Michelin