Bias in Culinary Recognition

The world of fine dining has long been shaped by elite culinary awards such as Michelin and Gault&Millau, which serve as gatekeepers of prestige, opportunity, and financial success. However, the system remains deeply inequitable—women, especially Black female chefs, are disproportionately underrepresented in these rankings.

This white paper examines:
✔️ The statistical and systemic biases that limit female and Black chefs from receiving top awards.
✔️ The differing approaches of Michelin vs. Gault&Millau in recognizing women-led restaurants.
✔️ The real-world impact of these disparities on careers, restaurant funding, and industry visibility.
✔️ Solutions & recommendations to foster greater inclusivity in fine dining rankings.