The Michelin Guide and its star rating system evoke a deep-seated reverence among chefs, restaurateurs and food lovers across the planet. Their respect is aimed at Michelin’s anonymous band of “inspectors,” charged with visiting and objectively rating restaurants from zero to three stars based on five criteria: quality of products; mastery of flavor and cooking techniques; the personality of the chef represented in the dining experience; harmony of the flavors; and consistency between inspectors’ visits.