Inside Knife Edge: Apple TV’s New Docuseries About Michelin Kitchens
Hosted by TOPJAW’s Jesse Burgess and produced by Gordon Ramsay, this series steps into the world’s most high-pressure kitchens.
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Photo by Apple TV
We often see the world of fine dining depicted as something elusive and far-fetched—tiny, jewel-box dishes, dimly lit dining rooms, and chefs whose names alone can command $200 tasting menus. The Bear began to chip away at that illusion, consulting real chefs and restaurant owners to show the chaos beneath the polish. But Apple TV’s new docuseries Knife Edge: Chasing Michelin Stars goes even further, revealing what it’s actually like inside the kitchens chasing the industry’s highest honor.
Across eight episodes, the show follows chefs and restaurants around the world as they prepare for the Michelin ceremony. Some are fighting for their first star; others, to keep the ones they’ve already earned. Produced by Gordon Ramsay, the series offers a rare look at the pressure, sacrifice, and obsession that define fine dining today.
Photo by Apple TV
At the helm of it all is Jesse Burgess, co-founder and host of the viral food channel TOPJAW. Burgess has spent the past decade interviewing chefs, uncovering cult-favorite spots, and occasionally convincing A-listers like Florence Pugh and Andrew Garfield to join him for a meal.
But Knife Edge takes him even deeper into the kitchen. He travels across cities and countries, getting to know the people behind the restaurants and watching as they prepare for the night that might make—or break—their business.
And while it might sound dramatic, it’s not entirely.
“The chef is definitely not driving off into the sunset in a Ferrari,” Burgess told Food52 outside COQODAQ, Simon Kim’s buzzy fried chicken spot in New York.
A common misconception is that because diners spend a lot of money at these restaurants, the people behind them must be wealthy. Of course, there are the few who reach celebrity status, but most of the time, that’s far from the case.
“There are so many better ways to make a buck than running a restaurant at the level,” Burgess laughed. “In fact this might be one of the hardest in the industry.”
One episode follows a chef who admits to losing $20,000 just building his restaurant. Another shows a team agonizing over every detail, wondering if the solo diner who sent back a dish might be a Michelin inspector—or just extra picky. In an exclusive clip shared with Food52, we see Chef Jake Potashnick of Chicago’s Feld plating his ambitious concept: a 30-course tasting menu that changes daily. It’s as mesmerizing as it is absurdly high-stakes.
The series even includes interviews with Michelin inspectors themselves, who describe the secrecy that comes with the job: hiding their work from friends, changing email addresses and phone numbers, and quietly shaping the reputations of chefs who may never know they’ve dined among them.
The Myth & Madness of the Star Chase
At its core, Knife Edge strips away the fantasy of fine dining. “They’d make more money opening a fast-casual spot or a bar,” Burgess said. “But they go for the star against everyone’s better judgment. They get loans. They risk it all.”
Still, he understands the pull. “They make you feel really f***ing special,” he said. “These chefs are like the LeBron James of their world—and you’re in their house.”
The series captures that tension: the genius, the exhaustion, and the impossible standards. “I really hope Knife Edge creates more respect for the people who decide to do this,” Burgess said.
Behind the Scenes With Jesse Burgess
During our chat, Burgess shared some of the restaurants and moments that stayed with him. One was Cariño, a Mexican-inspired spot in Chicago. “The texture in his dishes was really incredible,” he said. “Obviously the flavors were off the chain, but a lot of chefs don’t prioritize texture in the way he does.”
Another was in Copenhagen, at the three-starred Jordnær, helmed by Eric and Tina Vildgaard. The restaurant’s signature dish—an egg encased in rice and topped with caviar—was, according to Burgess, one of the most technically impressive things he’s ever tasted.
Photo by Apple TV
“When you put something in your mouth, Eric knows exactly what you’re going to taste and when,” Burgess explained. “It’s scientific. It’s a phased flavor release.”
He’s also quick to point out what the Michelin world often overlooks. “Indian food deserves more stars,” he said. “There are so few two- and three-starred Indian restaurants globally, but that’s changing.” (He’s right—NYC’s Semma continues to top best-restaurant lists, and the city will soon welcome international favorites like Dishoom and Kricket.)
And while he’s spent the past year surrounded by chefs chasing culinary immortality, Burgess’s dream restaurant is a bit simpler. “If I opened a restaurant, it’d be a bagel shop,” he said without skipping a beat. “A proper New York bagel shop in London. People are trying, but there’s nothing like Utopia Bagels or Tompkins Square Bagels fresh out of the oven.”
Where to Watch
The first two episodes of Knife Edge: Chasing Michelin Stars are streaming now on Apple TV, with new episodes dropping weekly. Expect tense kitchens, extraordinary ambition, and a look at what it really costs—emotionally and financially—to earn a star.
Or, as Burgess put it best: “These chefs aren’t doing it to get rich—they’re doing it because they love it.”