Chef Andre Chiang recently made headlines for announcing the closing of his restaurant and the return of his Michelin stars in Singapore. We look at the reasons why Chiang and other notable chefs gave their stars back.

Singaporean paper The Straits Times broke news last week that reputable Taiwan-born chef Andre Chiang would be returning his 2 Michelin Stars after he closes his restaurant of 7 years, Restaurant Andre, on the island nation next year.

This move comes unexpectedly, as Chiang also requests for the Michelin Guide to exlcude his restaurants from any future guides.

The Taiwanese chef explained that he was satisfied with his three decade long experience in the culinary world and wishes to return to Taiwan to focus on educating the next generation of Taiwanese and Chinese chefs.

 

This news rapidly spread like wildfire and the culinary world was alive with the talk of Michelin Stars yet again. Why does any accomplished chef decide to return their star(s)?

The answer: these chefs didn't like the pressure, the high costs of maintaining a Michelin Star restaurant and what they viewed as a restriction to their creativity and freedom.

A follow up piece by The Straits Times on the same day revealed 8 other chefs that wished to return their Michelin Star(s) at some point, with famous chefs the likes of Marco Pierre White in England, Alain Senderens in France and Julio Biosca in Spain being referenced.

While it is an enormous honour to receive a Michelin Star, the awards brings high expectations to a restaurant, sometimes not to a chef's liking.

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