As excitement continues to build around Michelin’s arrival in Arizona, COURSE Restaurant was recently featured in a Phoenix New Times article exploring how chefs across the Valley are preparing for one of the culinary world’s most recognized distinctions.

Written by Georgann Yara, the article examines the anticipation, pressure, and opportunity surrounding Michelin’s upcoming Southwest Guide, which will include Arizona restaurants for the first time. The feature highlights perspectives from chefs across the state and what this moment could mean for Arizona’s growing culinary reputation.

Among those featured was Executive Chef and Owner Cory Oppold, who shared his thoughts on what Michelin recognition represents to chefs and restaurant teams.

“It’s every chef’s dream to achieve a Michelin star because it’s a complete team effort and everyone’s work is given a star.”

While the possibility of recognition is exciting, Chef Cory also emphasized the responsibility that comes with maintaining the level of consistency, execution, and hospitality that guests deserve every night.

At COURSE, our focus has always been on creating memorable dining experiences through thoughtful food, exceptional hospitality, and a commitment to continual improvement. Industry recognition is meaningful, but the guest experience remains at the center of everything we do.

The article also highlights the larger impact Michelin could have on Arizona’s restaurant community, bringing increased attention to the chefs, restaurants, farmers, artisans, and hospitality professionals helping shape the state’s evolving culinary identity.

We’re honored to be included in this conversation alongside many of Arizona’s most respected chefs and restaurants as the state enters an exciting new chapter for hospitality and dining.

Thank you to Georgann Yara and Phoenix New Times for including COURSE in this important discussion about the future of Arizona’s culinary scene.