There’s no universal answer to how much Michelin-rated Chefs make. As in any industry, their salaries hinge on several factors — and that’s exactly what we’re diving into today.
Factors Influencing Michelin Star Chefs’ Salaries
There are many different factors that influence how much a Michelin-star restaurant Chef makes. Their status in the kitchen is arguably what makes the most difference.
An Executive Chef will make the most amount of money, followed by the Head Chef. Head Chefs have an average salary of $73,632 per year in the United States. This number can be significantly higher for Michelin-star Head Chefs. An Executive Chef and Chef de Cuisine have the most experience and hold the most responsibilities in the kitchen.
After them come Sous Chefs. The average salary for a Sous Chef in the U.S. is $56,013 per year. A Sous Chef is second in command in professional kitchens. As such, they’re responsible for keeping track of kitchen inventory, scheduling and ensuring all work stations are operating smoothly.
Hierarchy is key, salaries rise with rank and responsibility in Michelin-starred kitchens.
Next in line is the Chef de Partie, also known as the Line Cook. The average salary for Line Cooks in the U.S. is $33,829 per year. Line Cooks are in command of specific workstations, such as the vegetable, pastry, grill, fry and so on.
Last in line are the Commis Chefs. These Chefs work in a specific workstation under the Chef de Partie. Some examples of Commis Chefs are Pastry Chefs, Vegetable Chefs, Grill Chefs, Fry Chefs and Sushi Chefs.
The salaries of these positions can vary greatly. For instance, the average salary of a Pastry Chef in the U.S. is $54,995, whereas the average salary of a Sushi Chef is $58,909 a year.
Salary Overview by Michelin Star Levels
Another factor that impacts how much Chefs make is the number of Michelin stars the restaurant they work in has. Of course, the more stars the restaurant has, the more money the Chefs working in it will typically make. However, this isn’t a rule of thumb. Every restaurant has distinct salary ranges, so wages should be judged on a case-by-case basis.
For example, a one-star Michelin Chef working in a busy area in Los Angeles can make more than a two-star Michelin Chef working in a restaurant in Tampa. With that being said, let’s compare the salaries of Chefs working across different states.
Comparing Salaries Across Different States
States and cities where the costs of living are high will usually pay Chefs more than states and cities with lower costs of living. New York City is the highest-paying city for Chefs. New York Chefs earn an average yearly salary of $70,060.
Chicago is the second-highest paying city for Chefs, where they earn an average yearly salary of $68,620. Next up is Los Angeles, where Chefs earn an average yearly salary of $65,060, followed by Miami, where they earn an average salary of $63,130.
Check out our Chef salary page to see how much Chefs earn across all states.
Impact of Restaurant Location on Chef Salaries
The geographical location of a restaurant significantly influences the salaries of Michelin-starred Chefs. In major cities with a high cost of living, such as New York and Tokyo, Chefs can earn higher salaries to compensate for the increased expenses. For instance, chefs in New York and Tokyo average around $100,000 a year, whereas European Chefs earn about $70,000 to $80,000.
Additional Benefits and Perks for Michelin Star Chefs
Besides higher pay, Michelin-star Chefs get many perks that can benefit them personally and professionally. For starters, Chefs working in Michelin-star restaurants have the opportunity to learn from highly trained and experienced Head and Sous Chefs who can teach them skills and techniques that are held in high regard in the culinary industry.
Then, there’s the professional recognition and culinary excellence that comes with the Michelin rating. The Michelin Guide is internationally renowned and a Michelin star is a prestigious award that not many restaurants get. It offers opportunities to network and make connections with other passionate Chefs and potential mentors who can help you advance your culinary career.
Executive Chefs of Michelin-star restaurants usually own multiple establishments, which allows you to go work in different parts of the country and even the world. Once you’ve spent enough time in a Michelin-star restaurant kitchen, you’ll eventually have the confidence and opportunity to open your own restaurant.
Earnings Beyond the Kitchen: Media and Endorsements
Many Michelin-starred Chefs supplement their income through various ventures outside the kitchen. Engaging in television appearances, publishing cookbooks and securing brand endorsements can significantly boost a Chef’s earnings. These opportunities not only provide additional revenue streams but also enhance the Chef’s reputation.
Here are some example:
- Gordon Ramsay: Earns millions from TV shows like Hell’s Kitchen and MasterChef, along with publishing best-selling cookbooks.
- Massimo Bottura: Featured in Chef’s Table and known for philanthropic pop-ups like Refettorio Gastromotiva.
- Alain Ducasse: Partners with luxury brands like Dom Pérignon and operates over 30 restaurants worldwide.
- Thomas Keller: Published The French Laundry Cookbook and oversees the prestigious Keller Restaurant Group.
- Wolfgang Puck: Expanded his empire through cookware, frozen foods and fine dining restaurants.
- Heston Blumenthal: Collaborates with Waitrose on exclusive product lines and frequently appears on television.
- Nobu Matsuhisa: Built a global luxury brand with Nobu Restaurants and Hotels.
- Jamie Oliver: Developed a kitchenware line, pre-packaged foods and authored numerous cookbooks.
[Souce: Jamie Oliver’s Facebook page]
Challenges of Being a Michelin Star Chef
Of course, there are challenges to being a Michelin-star Chef. Expectations are high and maintaining high standards is a must. Michelin-star Chefs are expected to deliver the same high-quality dishes every time. Inconsistency and decline in quality will lose restaurants the prestigious star. This can be horrible for a Chef’s reputation and business.
The Michelin Guide is known to send inspectors anonymously, so it can be difficult to know when the quality of your service is being inspected. These inspectors evaluate restaurants for the quality of the ingredients used, the personality of the Chef and waitstaff, the value for money of the dish and, of course, the consistency.
Last but not least, working in a Michelin-star restaurant requires working long hours. The inconsistent schedule and high expectations can make the job physically and mentally challenging. This can lead to burnout and have a negative impact on your health and personal life in general.
Final Thoughts
Working in a professional kitchen isn’t for everyone. The constant pressure to deliver quality meals and the long working hours aren’t something many people can withstand. This is exaggerated in Michelin-star restaurants, where the stakes are even higher.
However, for the true culinary professional who wants to reach the peak of the culinary world, there’s no greater accomplishment than to climb the ranks of a Michelin-star restaurant kitchen.
FAQ About Michelin Star Chefs Salary
The average salary is $73,632 per year, but it can be significantly higher for Michelin-starred Chefs.
New York City, where chefs earn an average of $70,060 annually.
Opportunities to learn from experienced chefs, global networking and chances to open their own restaurants.
Through TV shows, cookbooks, brand endorsements and product lines (e.g., Gordon Ramsay and Jamie Oliver).
Maintaining high standards, working long hours, handling pressure and the risk of losing Michelin stars due to inconsistency.
Written by Mitko Terziev
With over eight years of experience in the field, Mitko is a seasoned content specialist who has penned thousands of articles covering a wide array of topics. Before writing, he spent a few months working as a Bartender in one of the best bars in his hometown. In his free time, Mitko enjoys immersing himself in the worlds of gaming and nature.
Reviewed by Marcy Miniano
Marcy is an editor and writer with a background in public relations and brand marketing. Throughout her nearly decade-long career, she has honed her skills in crafting content and helping build brands across various industries — including restaurant and hospitality, travel, tech, fashion and entertainment.
