What a Michelin Star Really Means
A Michelin star is a recognition that goes far beyond a single season or one outstanding menu. It is a validation of past work – and at the same time the beginning of a new chapter, where nothing is left to chance. With it come higher expectations from guests, greater responsibility towards the team, and a shift in mindset. How do two JRE chefs, who received the star as confirmation of their vision, experience this transition? What truly changes – and what remains the same?
What changed the most for you after receiving a Michelin star?
Marko Pavčnik:
In very concrete terms, nothing dramatically changed. However, we became much more attentive to details and left less to chance. Our business did grow somewhat, but we also made a conscious decision to serve fewer guests than before, because we wanted everyone who visits us to leave truly and fully satisfied.
Uroš Fakuč:
Receiving a Michelin star was the fulfillment of a long-term goal and a personal dream as a chef. Along with greater recognition among both local and international guests, it also brought new business opportunities. At the same time, it gave us additional motivation and ambition for the future.
Work for the guest, not for Michelin
Pavus
Can having a Michelin star also feel like a burden?
Marko Pavčnik:
It’s not entirely without weight. The greatest pressure came from the team, who took the achievement of a Michelin star very seriously – even with a certain degree of fear. There is also pressure from guests, as expectations are naturally higher. While the star is a recognition of past work, it also means that guests expect more. At the same time, you may lose those who are looking for a more relaxed experience, because every detail now has to be carefully considered.
Uroš Fakuč:
Yes, a star doesn’t bring only positive things – it also comes with a certain burden. Mainly because it has to be confirmed every year, and it can also be taken away. That creates psychological pressure and a strong sense of responsibility. It’s not just responsibility towards yourself, but also towards the business, the team, and the guests, who see the star as a promise of an exceptional experience.
A Michelin star is not just recognition – it’s a promise of an exceptional experience.
Dam
What advice would you give to restaurateurs aiming to earn a Michelin star?
Marko Pavčnik:
Anyone who wants it should continue striving for it – it’s meaningful to pursue such a goal. It’s a beautiful achievement and a top-level recognition. However, it’s important to work for the guest, not for Michelin.
Uroš Fakuč:
I believe the most important thing in hospitality is quality, personal enjoyment in your work, and genuine satisfaction. My advice would be not to focus on earning a star, but rather on these core values.
