'Not really talked about': Aussie chef shares the reality of earning a Michelin Star

Michael Wilson was in Year 10 when he decided to drop out of high school to pursue an apprenticeship. A decade later, he earned his first of many Michelin Stars.

Today, he is the executive chef at his Singapore-based restaurant, Marguerite, arguably one of the most awe-inspiring venues in the world.

Wilson, 39, spoke with 9Honey Kitchen to share insights into his work and the Michelin star process.

"It's all about the balance of everything in the concept field against each other, you know, and the quality of the experience as a whole," the chef began.

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"I think that this is not really talked about very often," he noted.

"It's usually talking about food, food, food, food, but all these things that are going to elevate or not elevate the food, right? So getting that balance right is gonna be very important."

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According to Wilson, the food is "50 per cent" of earning a Michelin star. In fact, every element of the dining experience is considered, including the menu font.

The first time the chef pocketed the coveted honour was when he worked at Phoenix, a restaurant that opened in Shanghai in 2016.

"That's a special feeling," he reminisced, "that sort of changed the trajectory of my career."

At that point, Wilson had spent four years in Shanghai, saving enough money to return to Australia and attend pilot school.

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After winning a star, he thought, "OK, maybe I am on the right path," and the rest is history.

Wilson says earning the star is not the stressful part; instead, it's setting up a restaurant.

"I've never done a concept or know anyone who's built a restaurant that has been built on time," he admits.

"There's no stress involved in getting a Michelin star because getting a Michelin star has literally nothing to do with your stress or how you manage your environment, right?"

For Wilson, he is far more concerned about "creating an experience that gets value. We really want the guests to come, to feel appreciated."

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As for what type of experience you can expect at his current restaurant, Marguerite? Excellence, in every way.

"The story of Marguerite essentially starts from the moment you went to [Singapore tourist attraction] The Gardens by the Bay, where you are whisked away in a golf buggy."

Restaurant guests will be driven through the gardens to the secret entrance, where they will enter the flower dome.

"The doors will open, and then all of a sudden, all this cold air will get you, and you'll feel like you can breathe again and the humidity will be gone."

Guests will then see the jaw-dropping venue, where everything feels organic and is wrapped in dreamy marble and wood.

"The food [at Marguerite] is what we call creative cuisine, which at its roots is quite French, using a lot of French techniques.

"You're gonna start with about seven different Canapes with varying textures and tastes and temperatures, and then you'll go to a seven-course menu."

Most of its ingredients come from Europe and the team built their menu around the scorching Singaporean weather.

"We still have to prepare and execute these ingredients in a way that's appropriate for 30-degree weather and 80 per cent humidity."

Guests at Marguerite will enjoy a menu written for them by Wilson or the head chef the day before.

For now, the Australian export is looking to continue serving his customers in the best way he knows how, perfectly.

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