Michelin expansion is a “rising tide” in the Colorado culinary scene, chefs say
DENVER — Michelin Guide first came to Colorado in 2023 and has since recognized restaurants in Boulder, Denver and Aspen. But not every restaurant in the state has had a chance at earning the coveted distinction. That’s because different municipalities pay the guide to come to their area and hand out stars, which can boost business.
Now, the playing field is level. Michelin announced this month that all of Colorado will be under consideration for the next round of recognition. A welcome change by chefs across the state, the update means that Colorado’s culinary scene is on the rise.
Through September, Michelin’s anonymous inspectors will patronize restaurants across the state to update the guide for the 2026-27 year.
Caroline Glover, chef and owner of Annette in Aurora, voiced her frustrations in 2023 when Aurora was left out of the consideration zone.
“It felt so disappointing to have certain areas left out of the state, but now that it’s expanded to the [entire] state, I think it's a huge opportunity for areas that the guide may have overlooked,” Glover told Rocky Mountain PBS. “There was always a really vibrant food scene in Aurora before [Annette] came and it still is.”
City governments, local tourism groups and even private entities often work in tandem — and write checks — to bring Michelin inspectors to their area. According to Timothy Wolfe, director of the Colorado Tourism Office, Colorado has spent $135,000 each year since 2023 to bring the guide to the state.
This year, the state paid $100,000 to renew Michelin’s presence in Colorado and to expand its coverage statewide. The state’s established relationship with Michelin reduced this year’s fee.
“I’m excited for all of our restaurants, the hardworking culinary folks, chefs, owners — they really make up the fabric of the experiences in these communities. To be recognized, there’s a huge pride in that, it helps with retention, it helps with recognition,” Wolfe said.
Colorado’s outdoor culture brings in tourists year-round for skiing and hiking, but an award-winning culinary scene also attracts visitors, Wolfe said.
Winter tourism is down this year in part because of the uncharacteristically warm winter. Glover and Wolfe said world-class food is an important tool to incentivize more visitors.
“A rising tide lifts all ships. I think we’re going to see that,” Glover said.
Johnny Curiel, chef and co-owner of Fonda Fina Hospitality, obtained his first Michelin star in 2024 for his debut restaurant, Alma Fonda Fina. He has since opened four other establishments; three earned Michelin recognition. A sixth chef's-counter restaurant by Curiel is set to open later this year.
“We were already growing, but getting a Michelin star opened more doors, got us more phone calls and put us in rooms with people who were interested in what we were doing,” Curiel said.
Even with his past and current accolades, Curiel’s focus is still on the food. Curiel said the recognition holds him accountable to put out the best possible product daily.
“Nobody wakes up and says, ‘I want to be mediocre today.’ Today I must perform, tomorrow I must perform, [the accolades] become accountability,” Curiel said.
A 2025 study from Ernst & Young found that 82% of chefs reported seeing an increase in customer turnover after receiving a Michelin distinction, highlighting the importance of accolades for local restaurants.
Glover won the 2022 James Beard Foundation Award for Best Chef in the Mountain region. When she won the award, the restaurant saw a boost in business.
“[The award] makes our business almost sustainable,” Glover said, referring to tight operating margins in the restaurant industry.
Annette’s “scratch-to-table” approach is one of the hallmarks of Colorado’s culinary scene.
Many restaurants in the state focus on sustainable practices and cultivating relationships with farmers. Farms like Esoterra Culinary Garden purvey fresh, in-season produce to award-winning restaurants like Annette, The Wolf’s Tailor and Hop Alley.
Relationships are mutually beneficial for Colorado's agriculture and restaurant industries. Money stays in the state, and diners can eat local, fresh food.
“The culinary scene here in Colorado needs to continue to stick together and show not only the guide, but the world that Colorado is what it’s always been: a great destination,” Curiel said.
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