Ever since the surprise news that the MICHELIN guide would now consider Utah, speculation has been rife on who might win what – and when. The question surrounding the latter question has now been revealed. MICHELIN announced this morning that the Southwest’s inaugural awards ceremony and reveal will take place on August 26th in Las Vegas.
The event will be held at the Fontainebleau property, where restaurants from the Southwest region (Arizona, Nevada, New Mexico, and Utah) will be appointed their various stars, and other distinctions.
Here’s the full press release.
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The MICHELIN Guide has selected a host city and date for the 2026 MICHELIN Guide Southwest ceremony. Las Vegas will host the ceremony, which will be held on the evening of Wednesday, Aug. 26 at Fontainebleau Las Vegas.
“As our Inspectors work to canvas the culinary communities across the Southwest, they are already eager to share the many flavors and experiences they’ve discovered throughout the region,” said Gwendal Poullennec, International Director of the MICHELIN Guide. “Las Vegas already has a shared history with the MICHELIN Guide and it proved to be a fitting destination to host our ceremony. As a city that shines bright, it will serve as the perfect backdrop to spotlight the culinary talents across Arizona, Nevada, New Mexico and Utah, while enjoying a night of celebration.”
As the MICHELIN Guide continues to be committed to promoting the gastronomy players of tomorrow and the diversity of cuisines across its destinations, the Guide seeks to hold its annual ceremony in different cities. With a legacy of strong culinary talent and global cuisine, Las Vegas proved to be a perfect fit to host the 2026 MICHELIN Guide Southwest Ceremony.
“The MICHELIN Guide Ceremony is synonymous with excellence and prestige, recognizing restaurants that are at the top of their craft and shape each city’s culinary landscape. That same commitment to evolution is on display every day in Las Vegas, where the city continues to raise the bar through its extraordinary hospitality and a culinary scene as diverse as the city itself. We look forward to welcoming the region’s top talent at the upcoming MICHELIN Guide Southwest Guide ceremony and hope to see the innovators who have helped shape Las Vegas’ reputation as a global dining destination recognized on stage this August,” said Steve Hill, CEO and President of Las Vegas Convention and Visitors Authority (LVCVA).
Chefs will be invited to discover whether their restaurants have received a MICHELIN Star or another MICHELIN Guide distinction. Attendance is by invitation only.
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The smart money will be on Vegas scooping up the majority of the prestigious stars. As a top-tier restaurant destination, it’s arguably leagues ahead of other cities in the region. Case in point, when London’s two-star rated Gymkhana set sights on U.S. expansion, it didn’t pick Scottsdale or Salt Lake – it chose Sin City.
I’ve said for a while that I don’t think our very best have reached the single-star quality levels yet, but allow some heavy nuance on that last word. I do think Utah has chefs, operators, and product capable of hitting that level at some indeterminate point in the future. Certainly, the presence of the guide in the region, and the ever-increasing education/awareness in our dining scene, only helps too.
Also, a quick reminder, the James Beard Awards will host their finalists’ ceremony this July in Chicago. Felt’s Travis Herbery and Urban Hill’s Nick Zocco are both in the running for Best Chef Mounatin West.
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Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC. I’m a multiple-award winning journalist and have written in myopic detail about the Salt Lake City dining scene for the better part of seventeen years.
I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV. Pause those credits, yep, that’s me! I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. What they’re saying about me: “Not inaccurate”, “I thought he was older”, “I don’t share his feelings”.
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