"As a culinary student, I was aware of the MICHELIN guide as an abstract concept. Michelin was a catch-all for the greatest European chefs—Michel Bras, Marco Pierre White, Paul Bocuse, and Pierre Gagnaire. But I didn't appreciate the impact of the Guide until it came to New York City. At the time, I was working under chef Cornelius Gallagher at Oceana and the restaurant was awarded its first star." - Aaron Hutcherson