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

Gerhard Huber  Gerhard belongs to a very small group of people who has eaten at every three-star Michelin restaurant in the world. Current Statistic (as of 31st January 2025): Total number of Guide Michelin ⭐️⭐️⭐️ restaurants:  149 Former or demoted Guide Michelin ⭐️⭐️⭐️ restaurants:  73 Eaten in Guide Michelin ⭐️⭐️⭐️ restaurants:  222 Gerhard Huber is a distinctive figure in the world of fine dining, one of very few who have achieved the extraordinary feat of dining at every three-star Michelin restaurant worldwide (even without invoking the Huber Rule). His journey began in the 1980s, traveling across Europe with carefully marked maps and the trusted red Michelin Guide in hand. After selling his business in 2001, Gerhard dedicated himself fully to his passion, exploring the pinnacle of the culinary world. This journey reached a significant milestone in April 2017, in Fukuoka, Japan, where he and his son celebrated completing the three-star Michelin circuit for the 2016/2017 guide. Since then, he has kept pace with every edition of the guide, achieving a rare and remarkable distinction in the world of gastronomy. Gerhard's love for exploration didn't stop there. He expanded his focus to regions beyond the reach of the Michelin Guide, particularly in the Southern Hemisphere, guided by respected voices on social media and other renowned lists like The World's 50 Best Restaurants. By 2019, he had dined at every restaurant on The World's 50 Best list and has continued to keep up with the rankings annually, including through 2023. In 2017, Gerhard's dedication to the culinary arts was highlighted in the documentary "Michelin Stars: Tales from the Kitchen", which premiered at the San Sebastian Film Festival. During his extensive travels, he relied on the Evernote Food app to document his dining experiences. When the app was discontinued, he attempted to acquire it before creating his own platform, Foodle.pro, designed to help fellow food enthusiasts discover and share their culinary adventures. Outside of fine dining, Gerhard is an adventurer at heart. He has climbed four of the Seven Summits’Aconcagua, Kilimanjaro, Carstensz Pyramid, and Mount Elbrus and enjoys skiing and the challenges of the great outdoors. Whether through his culinary achievements or his adventurous spirit, Gerhard's story reflects a deep commitment to exploration, excellence, and a lifelong passion for discovery.

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Huber Rule >

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.com, Facebook and Instagram accounts.

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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:

THE HUBER RULE: Precision Overview

Gerhard frequently encounters questions about his dining experiences, focusing on:

1. His ultimate favorite restaurant, a query too nuanced for a succinct response.
2. The total number of global 3-star restaurants, a controversial topic.
3. The qualifications for considering a dining experience at a 3-star establishment as authentic.

In response, Gerhard formulated the Huber Rule:

1. 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.
2. 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.

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