RESOLVING THE LEDGER
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SALT LAKE CITY \u2014 Martin Babio said he remembers promising five years ago that he would bring a Michelin-starred restaurant to Utah.Nervously standing on a stage in Las Vegas, he delivered on that promise.The owner and chef of the contemporary fine dining restaurant that debuted in South Salt Lake last year is now the first Utah eatery to receive an iconic Michelin star, while several others across the Wasatch Front and Wasatch Back also received honors from the famed guide.Monte, located at 2245 S. West Temple, received one Michelin star, meaning that the guide viewed it as having high-quality cooking that's worth a stop. The honor was bestowed during the launch of the "Michelin Guide Southwest," which was celebrated during an event in Las Vegas Wednesday night."Dream hard because when you dream hard the dreams come true," Babio said, as he received his honor.A day later, he told KSL he's still processing everything.The new guide focused on restaurants from Utah, Arizona, New Mexico and Nevada, although all the other stars dished out on Wednesday were all located in Las Vegas, including a two-star winner for having a restaurant worth a detour. No restaurant received the difficult three stars, meaning it's worth a "special journey."Five major elements factor in when considering a restaurant for a star, said Gwendal Poullennec, international director of the Michelin Guide. These include the quality of ingredients, mastery of cooking techniques, balance of flavors, the personality and creativity of the cuisine and the consistency over time. Annette Campbell, KSL "Earning a Michelin star is rare and transformative in achievement," he said. "It is a distinction recognized around the world, honoring chefs and restaurant teams for their talent, dedication and excellence."Monte bills itself as "an intimate, chef-driven table shaped by the seasons, local foraging and modern culinary artistry," per its website. It works with local farmers, foragers and artisans to shape its regularly changing menu.It's inspired by Babio's journey learning through kitchens across the globe. He began cooking in his home country of Uruguay, but he also ended up in various countries and U.S. states before moving to Utah."My food is based (on) all my knowledge, like a fusion of all these kinds of food," he said, noting that the techniques blend in elements he learned from other continents.Having a star is a celebration
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