#9: Michelin Star—How a Tire Company Created the Most Prestigious Award in Food
Business Made Simple Podcast
StoryBrand.ai
4.8 • 2K Ratings
🗓️ 3 March 2025
⏱️ 39 minutes
🧾️ Download transcript
Summary
The Michelin Star is a restaurant rating system so powerful that a single star can launch careers, change cities, and even break chefs. So what makes one restaurant just “good” and another Michelin-worthy? The path to earning a Michelin Star isn’t just about making great food—it’s about precision, consistency, and a relentless pursuit of excellence. But why do these stars hold so much weight?
Today’s episode pulls back the curtain on the fascinating world of Michelin Stars. Hosts Don and Kyle explore how a tire company unexpectedly shaped the fine dining industry, why chefs dedicate their lives to earning (or desperately holding onto) these elusive stars, and what truly sets Michelin-caliber restaurants apart. Along the way, they share their own experiences—from unassuming hole-in-the-wall joints to world-famous dining rooms—and break down whether the chase for a star is worth the sacrifice. Listen in for a compelling look at the prestige, pressure, and obsession that fuel the Michelin Star legacy.
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Transcript
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| 0:00.0 | You're listening to the Why That Work podcast presented by storybrand.a.I. |
| 0:07.7 | If you've ever wondered why certain brands, trends, or cultural phenomena find success while others don't, you're in the right place. |
| 0:13.9 | Every week we unpack why something worked, then give you actionable insights that you can use in your own life. |
| 0:19.5 | Now let's dive in with your hosts, Donald Miller and Kyle Reed. |
| 0:25.2 | Don, the best meal you've ever had. |
| 0:27.3 | That's a great question. |
| 0:29.1 | Difficult to answer. |
| 0:30.5 | And of course, I'm going to take 12 minutes to answer it. |
| 0:34.1 | Knowing that today is about, yeah, knowing that today is about Michelin Stars and the whole history of the Michelin Star in terms of restaurant award systems or whatever, right? |
| 0:43.4 | I got to, I got to just be brutally honest. |
| 0:46.6 | I like a good steakhouse with comfort food sides. |
| 0:50.8 | So if you're asking me to be honest, what's the best meal you've ever had? I'm going |
| 0:55.6 | Kane Prime. I'm going the Oak. I'm going, you know, hole in the wall, Fort Worth, Texas, |
| 1:03.2 | after a long keynote presentation late at night with my buddies who happened to live in Fort Worth. |
| 1:10.3 | You know what i mean |
| 1:10.9 | yeah we should not have recorded this before lunch because you're already i'm getting getting hungry |
| 1:15.0 | yeah exactly and also you know a great restaurant to me has some telltale signs one is a metal chair with red plastic covering and the waitress says, be careful, |
| 1:33.7 | hot plate. Like that's, that's, we know we're in Don Miller's neck of the woods. That said, |
| 1:39.3 | moving comfort food that is available in almost every town aside, which is better than most |
| 1:45.6 | Michelin Star restaurants, by the way. |
| 1:48.4 | Best meal I ever had was at Nomad in New York City, which is a hotel. |
| 1:55.3 | And they have a small breakfast restaurant. |
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