Foodle.pro is the love child of three avid foodies.
Gerhard belongs to a very small group of people who has eaten at every three-star Michelin restaurant in the world.
Gerhard Huber is a unique character in the food world, belonging to that rare breed who've managed to dine at every three-star Michelin restaurant globally. Imagine him, armed with a collection of maps and the iconic red Michelin Guide, embarking on a culinary adventure across Europe since the vibrant 1980s. When Gerhard sold his business in 2001, he had more time on his hands, which he happily devoted to his passion for exploring the crème de la crème of the restaurant world. It all came to a head in April 2017, in Fukuoka, Japan, of all places, where he and his son celebrated the completion of their Michelin three-star journey for the 2016/2017 guide. Gerhard has kept up with every edition of the Michelin Guide since, a feat that, even without invoking the so-called "HUBER RULE," places him as one of only two people to have achieved this status.
Not one to sit back and bask in his culinary achievements, Gerhard expanded his gastronomic horizons to regions without a Michelin Guide, particularly in the Southern Hemisphere, guided by the luminaries of social media and other prestigious lists like The World’s 50 Best Restaurants. By 2019, he had also managed to dine at all the restaurants featured on The World’s 50 Best Restaurants list from 2015 to 2023.
Gerhard's dining adventures didn't go unnoticed, leading to his feature in the documentary "Michelin Stars: Tales from the Kitchen" which premiered at the San Sebastián Film Festival in September 2017. During his dining escapades, Gerhard was an avid user of the Evernote Food app for recording his experiences, but when the app was discontinued, he saw an opportunity. After a failed attempt to buy it, he created Foodle.pro, aiming to make it the premier platform for fellow food lovers to discover, document, and share their dining experiences.
Beyond the world of fine dining, Gerhard is also an avid adventurer, finding joy in skiing and mountain climbing. He has scaled Aconcagua, Kilimanjaro, and Mount Elbrus, three of the Seven Summits, showcasing his love for challenges not just in the culinary world but also in the great outdoors.
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.
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.
THE HUBER RULE:
THE HUBER RULE: Precision Overview
Gerhard frequently encounters questions about his dining experiences, focusing on:
- His ultimate favorite restaurant, a query too nuanced for a succinct response.
- The total number of global 3-star restaurants, a controversial topic.
- The qualifications for considering a dining experience at a 3-star establishment as authentic.
In response, Gerhard formulated the Huber Rule:
- 3-Star Restaurant Count: The count of 3-star restaurants is no longer a point of contention due to the Guide Michelin's policy updates. As of February 2024, there are 144 3-star establishments globally, making previous discrepancies regarding publication cycles and regional differences moot.
- Criteria for a Valid Visit: Gerhard specifies that a dining experience counts only if the restaurant had been awarded three stars at the time of the visit. This principle excludes visits prior to a restaurant's attainment of three-star status, regardless of its later recognition. For instance, even though Gerhard visited Single Thread before it was awarded three stars, he only recognized visits post its official accreditation as valid. This rule clarifies the debate over timing and award criteria.
Summary of the Huber Rule:
- The recent Guide Michelin policy changes have streamlined the count of 3-star restaurants, currently recognized at 144 globally.
- Only visits to restaurants already awarded three stars are considered valid.
- There is no distinction between lunch and dinner visits in terms of validity.
- Consuming a full tasting menu is not mandatory for a visit to count, recognizing that many high-end establishments offer á la carte options.
The Guide Michelin's recent policy adjustments have simplified tracking the number of 3-star restaurants, enhancing the clarity and application of the Huber Rule.
We value your input and appreciate any feedback.