The Michelin Guide to restaurants has been around for more than 100 years and claims more gravitas, by sheer longevity, than most other dining guides. Recognition bestowed by this particular institution, known as the Red Guide, can make or break a restaurant -- "especially in France," said Rita Jammet, one of New York's celebrated foodies, at the New York awards celebration last night. Ms. Jammet and her husband, Andre, owned the iconic restaurant La Caravelle in New York. Chef Jammet's roots go back to his family's hotel, Le Bristol, considered one of the finest in France, where the prestige power of Michelin's stars, quite impressively, still charts the course of the French dining scene. Gaining a star, or two, can boost a restaurant's customer base and launch a chef onto the world scene; losing a star can result in profound loss of esteem and business. In Italy, there is generally a different story to tell by those well acquainted with authentic regional cuisine. Arthur Schwartz, author of Naples at Table and The Southern Italian Table, says that his colleagues there stay clear of Michelin-starred restaurants. "They are not Italian," he smiles, "they are French."

But here in New York, the stakes are not quite so high and there is American-style diversity scattered amongst the stars. Although the Michelin ratings still emphasize formality and presentation once indicated by the commandments of French dining, there are some newcomers on the scene. Jaipur-born chef Hemant Mathur was delighted that his restaurant Tulsi retained its one-star status from last year and continues his tradition of being the first Indian chef to receive any stars in New York during his tenure at Devi. He was also proud enough of his heritage to point out that there are two other Indian restaurants in New York deserving of Michelin stars: Junoon and Tamarind Tribeca. In London, where Indian cuisine is an integral part of their culinary landscape, there are only four Indian restaurants deserving of Michelin's attention. Chef Mathur said that Tulsi's star has brought more than a 25 percent increase in business and attention from diners the world over.

Diversity continues among the 2013 guide's shout-out to several Japanese, Chinese, Korean, Italian and Scandinavian restaurants.

Most agree that a Michelin nod can add great verve to the spirit of the chosen chef, their owners and their staff. Oceana's chef Ben Pollinger received his first Michelin star in 2007 and has retained it ever since. "It perfectly fits our business model," he says. "Our customers, both American and international, feel they will get their money's worth because the star is a symbol of excellence and prestige."

The attendees at the swank celebration last night at New York's Capitale on the Bowery, included tuxedoed chefs and chefs-in-whites. The former were sipping champagne in one hand and back-patting their colleagues with the other. It's always fun to see Jean-Georges Vongerichten glide around a room, or watch Eric Ripert sincerely connect with the public, or spot Daniel Boulud and television chef Alexandra Guarnaschelli full of Michelin bonhomie. Even restaurant guru, Drew Nieporent (co-owner of Nobu) was proud to report that his two-star restaurant Corton and chef Paul Liebrandt again received two-stars this year. The latter group that night, uber-chefs Michael White (Ai Fiori), Julien Jouhannaud (Adour), and Gavin Kaysen (Café Boulud), actually spent the evening cooking. There was Agnolotti with butternut squash puree, brown butter and sage; Guinea hen terrine with rutabaga and pickled mushrooms, and Salade de coquillages with perfectly cooked langoustines, coco bean and tomato pesto.

The Michelin guide, published in 23 countries, has three publications in the United States: New York, Chicago and San Francisco. The Los Angeles and Las Vegas guides have been halted. Would be interesting to know why.

The 2013 Michelin Guide is now available for sale on line and is considerably less ($18.99) than any main course in any Michelin-starred restaurant. Their mobile app is less ($.99/24 hours) than a cup of joe. Bon appétit.

I've been around the New York restaurant scene for more than 30 years and few names come up with as much respect and affection as that of Floyd Cardoz. I couldn't believe I never met him until I went to North End Grill a few days ago to celebrate the birthday of a great friend. It was a girl's lunch out -- white wine (one from Greece and another from Austria), a torchon of foie gras with rhubarb-tangerine preserve and grilled brioche; soft-scrambled eggs with bacon and ramps, a salad of escarole, endive and radicchio tossed with blood oranges and Marcona almonds, linguine with flaked halibut, fava leaves and citrus gremolata. There were outstanding "Thrice-Fried Spiced Fries" peppered with mango powder, paprika and cumin, and, for dessert, an awesome butterscotch pot de crème with chocolate streusel and "single Maltmallows" (homemade marshmallows perfumed with scotch), and a sexy rendition of chocolate mousse coupled with candied macadamia nuts and black currant sorbet. So why am I telling you all this, other than to make your mouth water? It's because the menu tells the story of a chef's journey -- from the bold, iconic, three-star, Indian-inspired Tabla, to the new American-style grill recently opened in New York's Financial District, by Chef Cardoz and Danny Meyer. It isn't an easy act to follow -- your own -- and even harder when you know all eyes are upon you: Those of the most jaded New Yorkers, and maybe more importantly, those of your disciples, including some of the city's bold name chefs including Ben Pollinger from Oceana and Dan Kluger of abckitchen. This is a chef who is "totally present" to his new surroundings and his new-style cuisine: Nary a nod to the pantry he left behind except, perhaps, for that dusting of mango powder on those addictive fries.

I admire this move. It is risky and rewarding. It is not yet perfect but that's the magic of all of Danny Meyer's enterprises (Danny is the owner of Union Square Hospitality Group and the creator of Gramercy Tavern, Maialino, Blue Smoke, Union Square Café, and Shake Shack, just to name a few). He and his chefs "work it" and work it until whatever it is they're doing becomes a "prime number" in the infinite realm of experiential dining.

Many chefs, like many artists, apply their creativity to a singular modality (a particular cuisine) that comes to define them. But today, the emphasis is on the craft of being a chef, allowing for expansion beyond one's own culture or culinary training. Floyd Cardoz began his life in India and graduated in biochemistry. He understands why food does what it does. He has worked in the best kitchens in India and Switzerland and spent five years in the celebrated kitchen of Gray Kunz's Lespinasse. Whether Floyd's "Cod Throats Meuniere" or his "Grilled Clam Pizza" become the next big thing doesn't really matter. Most important to him is the camaraderie, respect and competence he has bestowed upon each person who has ever worked for him. He is a "chef among chefs," they'll tell you, a true Top Chef Master.