The Michelin Guide on Monday announced a plan to include Utah, specifically the Wasatch region, as one of four new states the culinary organization will recognize.

The launch is part of a regional expansion to the Southwest, with inclusions from Arizona, Nevada and New Mexico also planned.

Dan Howard, the vice president of communications for Visit Park City, said the new guide came after a collaborative discussion with the Michelin brand including Visit Salt Lake and Sundance Resort. The three are known as the Wasatch Culinary Collective.

“We had a conversation with the broader Michelin group to talk about what could be done to have Michelin reviews in our region because we know that it helps our restaurants and our local industry,” Howard said. “Michelin has a really well established brand that fine diners look to, so if we start to see listings from our region, it really can be a driver of visitation.”

The collective did pay a fee, Howard said, which in exchange gets the Michelin exposure and the eyes of culinary-minded visitors. It’s partly a marketing strategy, and with Michelin based in France, Howard said even having the Southwest guide announcement translated into French gets Park City in front of new international audiences.

Howard said whether Park City restaurants are awarded a star or not, the inclusion of Utah in the Michelin Guide will bring the type of Park City visitor. And it’s only a matter of time before chefs in town earn a star.

“It may be one of the reasons they end up choosing us versus another ski area,” he explained. “Those that are seeking out that experience, let’s just say they’re coming from Paris or London, that guest will tend to be a Park City guest, no matter where the restaurant is … because of the level of our lodging that’s here, because of our reputation for hospitality.”

In their announcement, the guide’s international director, Gwendal Poullennec, said the organization has been eager to expand to places like Utah.

“We are excited to showcase the distinct cuisine styles that are representative of the cultures throughout the Southwest, which blends a rich mix of traditions and culinary talent,” Poullennec said.

Like Howard said, Park City’s existing hospitality culture lends itself to the attention, said Jennifer Wesselhoff, president and CEO of Visit Park City, in a press release.

“Exceptional cuisine and hospitality in Park City are essential to our mountain town’s identity,” she said. “The Michelin Guide will bring deserved visibility to the chefs and hospitality teams who help shape the Wasatch Back’s unique flavor.”

Brooks Kirchheimer, restaurateur and co-founder of Hill Top Hospitality, which includes Hearth and Hill, Hill’s Kitchen and Urban Hill restaurants, said the inclusion is a major milestone for the region.

“Our entire team is stoked, just as I’m sure is the case at Utah’s many other Michelin-aspiring restaurants!” Kirchheimer said. “Hey, we’re an Olympics-caliber state, and my dad and I founded local chef-driven restaurants to help Utah achieve that same stature for its thriving culinary scene. Welcome, Michelin!”

The Michelin Guide evaluates restaurants using its long-standing global methodology, built on five criteria: quality of ingredients, harmony of flavors, mastery of technique, the chef’s personal expression and consistency across multiple anonymous visits. Founded in France in the early 1900s to support motorists — and tire sales — the guide has maintained the same inspection approach ever since, expanding its reach worldwide.

Michelin introduced its first North American guide in 2005 for New York and has steadily grown its coverage to include major U.S. and Canadian destinations. Recent additions include Colorado, Atlanta, Mexico, Texas, Quebec, the American South, Philadelphia and Boston.

Before this announcement, Utah restaurants and chefs only qualified for national recognition from the James Beard Foundation, a nonprofit organization dedicated to supporting America’s independent restaurant industry. Park City chefs like Chef Matt Harris of Tupelo Park City have been semifinalists for a James Beard Award in previous years. Now with Michelin stars on the table, culinary leaders in the Wasatch Back have a chance at more global recognition.

Chef Briar Handly of HANDLE, who was one of the first Park City chefs to receive a James Beard semifinalist in 2022, said the Michelin Guide’s decision to include Utah will surely impact the quality of dining.

“Stars from them do not come easy, so we will see what shakes out in their 2026 guide,” Handly said. “If nothing else, I believe it will make chefs of the Wasatch step up their game a bit — including us, so that’s exciting and we are looking forward to it.”

Restaurants may earn Michelin Stars, Bib Gourmand distinctions for exceptional value, Green Stars for efforts in sustainable gastronomy, Michelin Recommended status and other professional awards.

The Bib Gourmand and Michelin Recommended categories — recognizing “excellent food at a moderate price” or “good food,” respectively — are two that Howard sees as extremely attainable for Park City establishments.

“I truly believe that the way that our chefs in Park City are performing — because they’re doing it for the international guest already — they know who’s here and they know what they’re interested in,” Howard said. “So there is a reason to believe that somewhere in Park City there will be some recognition or distinction.”

A ceremony to announce the Southwest region’s 2026 stars is promised for later next year as Michelin Guide’s anonymous inspectors are already in the field “making dining reservations and scouting for culinary gems throughout the region.”