RIYADH: The first restaurants in Saudi Arabia chosen for inclusion in the Michelin Guide will be unveiled toward the end of this year, Gwendal Poullennec, the guide’s international director, mentioned during his appearance on The Mayman Show this week.

He said they are being selected in collaboration with the Saudi Culinary Arts Commission, and inspectors are already busy in the field exploring the vibrant food scene in various parts of the Kingdom.

“When we consider a destination, because we have to establish a road map, we need to have a gradual plan, so as not to compromise with the value and the methodology,” Poullennec said.

“We need also to acquire the knowledge of all the different food cultures. So that takes time. But to set up a clear priority, we monitor, in the field, the evolution of the different food scenes.”

The guide announced in June that it was adding Saudi Arabia as a destination in its 2026 edition. The Kingdom’s diverse landscapes, from its vast deserts to the stunning Red Sea coastline, provide a backdrop for some unforgettable dining experiences, Poullennec noted, and the country is also home to several UNESCO World Heritage Sites, including Diriyah. This deep historical and cultural heritage helps to set it apart.

“You feel the dynamic, the talent joining the industry, the diversity,” he said. “And based on what is happening today — and even more on the potential it has to develop in the years to come — we decided to move to the next step, which is to publish a Michelin Guide selection … And this will happen at the end of the year, with three digital releases: Oct. 15, Nov. 15, Dec. 15.”

The recommendations will initially focus on culinary hot spots in Riyadh and Jeddah, he explained. During the process of expanding into Saudi Arabia Poullennec found there were still a lot of misconceptions about the country’s identity and authenticity in the eyes of foodies.

“I think there are a lot of places that need to be in (the guide); hidden gems that deserve their time to shine,” he said. “And through the restaurants, we are also putting the spotlight on the culture.”

He also shared some of the initial findings about the Saudi food scene based on the feedback from inspectors so far.

“What they found is the open-mindedness,” Poullennec said. “Not only do you have local restaurants inspired by the culinary heritage but you have a lot of creativity. You have inspiration from all around the world.

“So, you feel the dynamics; you feel that, definitely. There is a momentum and that’s the reason why we decided to move forward.”

With a mind for strategy and a palate shaped by curiosity, Poullennec has been quietly helping to shape the future of fine dining through his work for the guide for the past two decades.

From the launch of Michelin’s Tokyo guide to steering its digital transformation, he has helped bring the renowned red book to 45 destinations around the world. Known for his motto, “On the move,” he embodies the spirit of discovery, biking thousands of kilometers a year and sampling new dishes not out of hunger but wonder. He leads with discipline but eats with joy.

“When I joined Michelin, I wanted to contribute to expanding the Michelin Guide abroad because I felt it had an incredible potential to transform the world, to contribute to putting the spotlight on the cultures,” Poullennec said.

“And that’s basically what happened, because I’ve been working 20 years now for the Michelin Guide and I have been able to make it happen, you know, to make the dreams come true and to contribute to

the international expansion of the guide, starting with the US, outside of Europe, and then Asia, where we landed the guide in Japan.”

The more authentic and unique a destination is, the more appealing an option it is for inclusion in the guide, Poullennec said, because it means it can recommend places that offer “something that you will find nowhere else. It is a reason to travel for, based on the Michelin Guide criteria. And from that perspective, Saudi (Arabia) has a lot to offer and truly deserves its place in the world of culinary conversation.”