Foodle.pro is the love child of three avid foodies. 

Gerhard Huber

Gerhard Huber 

Gerhard belongs to a very small group of people who has eaten at every three-star Michelin restaurant in the world.

Equipped with maps and the red Michelin Guide, the_dining_austrian has been exploring the European restaurant scene since the early 1980s. When Gerhard sold his business in 2001, he started dedicating more time to exploring rated restaurants. In April 2017 while dining in Fukuoka, Japan with his son, he concluded his quest to have eaten in every Guide Michelin three-star rated restaurant in the world in the 2016/2017 release cycle. He kept up with the Guide Michelin since then. Even without applying the HUBER RULE* he allegedly is the only one of two people to have this status at the moment. In more recent years, he extended his travels to parts of the world where there is no Guide Michelin published, especially the Southern Hemisphere, getting inspired by social media and other lists like the WB50. In 2019 he had visited all the restaurants on the WB50 list from 2015 until 2019 (2015/16: 50; 2017/18: 100; 2019: 120).

Gerhard was subsequently interviewed in the feature documentary "Michelin Stars: Tales from the Kitchen" which successfully premiered as the opening movie in the San Sebastián Film Festival in September 2017.

While dining in all these restaurants, Gerhard recorded these experiences using the Evernote Food app on his smartphone. However, the app went out of business and so, after unsuccessfully attempting to buy it, Gerhard created a superior replacement, Foodle.pro

Gerhard’s goal is to make Foodle.pro the go-to place for people interested in researching interesting and awarded restaurants around the globe, recording their meals and exchanging this documentation with other foodies.

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Huber Rule >


Andras Jokuti

Andras Jokuti 

Food Writer, Member of the Bocuse d’Or Academy Hungary

Andras Jokuti is a Hungarian writer and foodie living in Budapest. Through his award-winning blog, he has become the number one authority on Budapest restaurants and food culture, as well as a great source of influence for sharing the most extraordinary food stories from around the world.

Concurrent with his personal blog, Andras is also a regular contributor to food publications including Feinschmecker (Germany), Forbes and Exclusive (Hungary). He hosts culinary TV series on the Discovery Channel and TV Paprika, and regularly acts as a fixer for visiting TV productions which have involved Anthony Bourdain and Donal Skehan.

As well as being a member of the Bocuse d’Or Academy Hungary – a role which has entailed being the Master of Ceremonies at the Hungarian national finals as well as the European and world – Andras co-hosts The Gourmet Festival which is Hungary’s largest food and cooking open-air festival.

An avid supporter of the Budapest food scene and an advocate of Hungarian food culture, read more on Andras’ personal blog jokuti.comFacebook and Instagram accounts.

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Lou Stejskal

Lou Stejskal

Food Blogger

Lou Stejskal grew up in a small town outside of Chicago. “My mother is the biggest influence on why I love food. She would make meatloaf, but have spaghetti on the side and it would be sitting next to a whole fish. I was the pickiest eater yet she never forced me to try anything or finish my plate."

Her career as an advertising art director placed her in the middle of Chicago’s Magnificent Mile where her daily lunch objective was to round up coworkers and try a new restaurant every day.

During a work dinner in San Francisco, she found herself trapped, having to eat her way through a few vegetable courses at her first tasting menu, unsure of how it worked and if there would be enough food to fill her up. Yes, the tender age of 27 is when Lou ate her very first plate of vegetables. It was that first non-mealy tomato, surprisingly crisp, sweet and succulent, that ignited her curiosity to explore all of the Bay Area markets, food festivals and restaurants.

Living in Seattle, with frequent trips to Vancouver, is when she developed her love for seafood. It was the first time she ate seafood that wasn’t battered and deep-fried.

Back in the Chicagoland area with her three children, she enjoys supporting the local dining scene and traveling to restaurants around the world. Her passion for food, connecting people and sharing her dining experiences to inspire others can be found at loustejskal.com and on her Instagram and Facebook accounts.

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THE HUBER RULE:

Gerhard gets asked frequently the following questions:

  1. Which is your favourite restaurant on earth?
  2. How many 3 star restaurants are there on earth?
  3. When does it count „to have eaten there“?

The first questions would require a discussion lasting an entire evening as it cannot be simply answered.

The answer to 2 & 3 is hotly debated and Gerhard, therefore, came up with his own rule, the Huber Rule:

  1. Number of 3 star restaurants on earth:
    The Guide Michelin usually awards stars to restaurants for one year. This makes sense as guides get published annually. However, Japan is, as always, different. There, the Guide Michelin has several regional guides (e.h. Kobe, Hiroshima, Kanazawa etc.) which do not get published annually but have slower cycles. Sometimes these guides get only published ever 3-4 years. The Guide Michelin maintains an English website for Japan (https://guide.michelin.co.jp/) and in those cases, the restaurants maintain their star during the cycle of publication on the website.

    Gerhard decided to extend the normal period of awards beyond the normal one year period. A three-star restaurant will stay a three-star restaurant until the publication of the next Guide.

    Gerhard, therefore, lists currently (June 2019) 138 restaurants as three-star restaurants on earth, more than most of other food interested people, like the famous gourmet, Andy Hayler.

  2. When does it count „to have eaten there“:
    On December 6th, 2016 Gerhard dined in the just-opened restaurant Single Thread in Healdsburg, CA. As it was the fourth public evening of Single Thread, it did not have any award. In November 2018, barely 2 years after opening, Single Thread received three stars when the Guide Michelin California 2019 was published. Now one could argue, that the visit in December 2016 could count as having eaten there as it was less than 2 years before receiving the third star. On the other hand, nobody in their right mind would argue the same had there been 20 years between the visit and the award of the third star. One can see that counting any visit when a restaurant did not have the three stars awarded starts a slippery road. When does it count and after how much time it does not?

    To simply eliminate the question Gerhard only counts a visit when the restaurant has had awarded the three stars, even when such a visit were a few weeks or months earlier. This actually happened, again, with Single Thread. Gerhard dined there in June 2018, barely 4 months before it was awarded the third star, nevertheless in order to count, he had to go back in December 2018.

So to summarise the Huber Rule:

  1. A restaurant maintains its status from one publication to the next, whatever the cycle.
  2. A visit only counts when the restaurant has already been awarded the three stars at the time of the visit.
  3. There is no difference between a lunch and dinner visit.
  4. One does not necessarily have to eat a full tasting menu if there is an á la carte option. Most of the high end places have mandatory tasting menus anyway.

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