Exclusive Interview: Michael Deane – From Michelin to Bib Gourmand

Intro

You might not immediately recognize him strolling through Vale do Lobo, but behind Michael Deane’s relaxed smile is one of Northern Ireland’s most respected chefs. For thirty years he stood at the very top of gastronomy, awarded with a Michelin star and invited to judge at the World’s 50 Best Restaurants. Today, however, he chooses a different path – simplicity, accessibility, and true dining experiences. We spoke to him about fine dining, the trends shaping the future, and the challenges of a profession that never stands still.

From Michelin to Bib Gourmand

“At 64, it was time to do things differently,” Michael shares. “I gave three decades of my life to the Michelin world and I’m proud of that. But the future isn’t in stars and complex menus anymore – it’s in the Bib Gourmand: honest food, top quality, and fair prices. People no longer want menus filled with words like ‘textures’ and ‘emulsions’. They want dishes they can understand – and enjoy.”

Quote

“Only those who adapt will survive – that applies to restaurants and even to institutions like Michelin.”

Trends in restaurants

Michael is crystal clear when it comes to today’s direction:
“Everybody loves local people and local produce. Cuisine has gone through many twists and turns, but it has now found its place: simply prepared ingredients, well cooked, and served with a big smile.”

He connects this directly to the famous words of Charles Darwin: only those who adapt survive. “That doesn’t just apply to nature, it’s the same in hospitality. Even Michelin is shifting focus, with more emphasis on Bib Gourmand rather than stars. That says everything about where gastronomy is heading.”

Healthy food on the rise

We ask him about the growing popularity of healthy food. Michael nods:
“I love that people are making healthier choices. The spirit of the times has shifted toward health, fitness, and wellbeing. That’s a change the restaurant world must embrace.”

Problems – and solutions

Many restaurateurs are struggling financially, Michael admits. His advice? “A strong relationship with your landlord and suppliers is essential. And you must be willing to change. We moved to line cooking – a system where each chef runs a station, building dishes together. It’s fast, efficient, and keeps the business alive.”

The Algarve connection

For over a decade, Michael has had a home in Vale do Lobo. “My son is a passionate golfer, so the Algarve was an easy choice. The region feels like a second home to us. What’s missing here? More creativity on the beaches – rotating menus, surprising concepts, maybe even a touch of Asian flair. Combined with Portugal’s incredible produce, that would take Algarve dining to the next level.”

The future of fine dining

Michael sums it up simply: fine dining will always have a place, but the future is more accessible. “People want atmosphere, a comfortable chair, honest prices, and food they recognize. That’s the way forward.”

Closing

It’s inspiring to see how someone who spent thirty years at the pinnacle of haute cuisine now speaks with such clarity and vision about change. Michael Deane proves that to stay at the top, you have to move with the times. The star may have been replaced by the smile – and perhaps that’s the greatest reward of all.

📌 Restaurant Trends 2026 – At a Glance

1. From Michelin Stars to Bib Gourmand
Fine dining becomes more accessible: top quality food, fair prices, and menus without unnecessary complexity.

2. Local Produce & People First
Restaurants are embracing authentic, seasonal, and regional ingredients – with the human touch in service.

3. Healthy Choices on the Rise
Guests demand lighter, wellness-driven options that fit today’s lifestyle of health and fitness.

4. Simplicity & Clarity
Menus free of “cheffy” jargon – dishes that are easy to understand and even easier to enjoy.

5. Adapt or Disappear
Darwin’s law applies: those who evolve with new cooking styles, formats, and guest expectations will thrive.

👉 These five restaurant trends are defining the future of gastronomy in 2026 – from the Algarve to the world.

Read more; the top 20 Bib Gourmand Algarve.