Auburn University’s 1856 – Culinary Residence, housed in the Tony & Libba Rane Culinary Science Center, became the first restaurant in Auburn and first teaching restaurant in the United States to receive the prestigious distinction of a Michelin recommendation. The restaurant was one of 15 restaurants across Alabama to receive honors in the inaugural Michelin Guide American South selection.
The recommendation is one of the highest distinctions a restaurant can attain. 1856’s appearance on the Michelin Guide's "Recommended" list uniquely distinguishes the restaurant for meeting high standards for quality, technique and consistency of Michelin.
First opening in 2022, 1856 is a culinary residence for world-renowned chefs working alongside students in the Horst Schulze School of Hospitality Management at Auburn University. The chef in residence, alongside their culinary team, sommeliers and staff, work together to provide a one-of-a-kind culinary experience that is uniquely Auburn. The menu, which is created to reflect the local produce and seasonal changes of the greater Auburn area, is renowned for its innovation, including sourcing some ingredients directly from the center’s rooftop garden.
The current chef in residence is Joël Antunes, who has resided at 1856 since August 2024. The French chef is the third chef to reside at the restaurant, a position previously held by Atlanta chef and restaurateur Ford Fry and New York City chef Tyler Lyne.
Dining room of 1856 – Culinary Residence during the day. Contributed by 1856 – Culinary Residence.
Antunes has previously worked as the executive chef at the Bangkok Oriental Mandarin Hotel before moving to London to open Les Saveurs, where he earned his first Michelin star. He then relocated to the United States, eventually opening Restaurant Joel in Atlanta, where he would earn the James Beard Foundation Award.
“You have to be consistent,” Antunes said of the residence. “We are lucky here, because we have a beautiful kitchen, beautiful restaurant, and we can have good quality of produce, from nice fish from the gulf and meat from New York. With good quality of produce, it is not so difficult to make good food, and so we are lucky.”
Previously awarded with Michelin star honors, Antunes is accustomed with the quality and prestige expected of restaurants named in the Michelin guide. He also describes the importance of receiving the recommendation for a restaurant.
“To win a Michelin star is like to win a gold medal in the Olympics. It’s very similar,” said Antunes. “It’s good for the business, for the restaurant. Everyone is proud, because everyone pushes so hard, you know. I like quality. I like every day to be perfect. I think it’s a nice recompense for the people, for the staff.”
1856’s staff boasts a number of talented culinary experts, including Fabien Biraud, who serves as culinary executive at the restaurant. Biraud supervises the culinary team and has served at 1856 since last year. Biraud has also previously worked as executive chef of the Banyan Cay Resort and Golf and at the Estelle Wine Bar & Bistro at the Westin Jackson.
“It was good, kind of, knowing that we were going in the right direction, and also, the fact that it got built up through the years,” Biraud said. “You don’t become Michelin recommended overnight. The team that opened up and built up that trend, and when I came on board, we continued in that same direction, and it paid off with that recommendation.”
Both Biraud and Antunes joined the 1856 culinary team last fall and were responsible for upholding the high standards they envisioned for the restaurant. Biraud noted that the process has not always been easy.
A drink from 1856 – Culinary Residence with an ice cube that has 1856 stamped on it. Contributed by 1856 – Culinary Residence.
“When we came, it took a little while for Chef Joël to establish suppliers and his way of working,” Biraud said. “I would say that six months down the road, we were starting to see that it was a lot smoother, and now service is a lot smoother. It used to be a little bit more chaotic, because people didn’t know as much what was expected, but now it’s a lot smoother, and we see when we get the students at dinner, interacting with the guests, we get a lot of good feedback.”
1856’s 2025 selection for the Michelin guide recommendation is a significant milestone for Auburn’s culinary scene, attaining global recognition for quality and innovation.
The honor is included in the inaugural American South Selection, Michelin’s first guide to include establishments outside of Atlanta in the American Southeast. This was announced on Nov. 3 at a ceremony at the Peace Center in Greenville, South Carolina as part of the selections for The Michelin Guide American South.
1856 is currently in its third year of operation at Auburn and features a variety of fine dining options for patrons. Guests can enjoy the refined lunchtime four-course “Kaizen” experience or dine in the evening with the five or eight-course tasting menus offered, alongside wine pairings curated by 1856’s Master Sommelier Thomas Price.
Walk-ins are welcome, but reservations are recommended due to the small and intimate nature of the restaurant. For more information on 1856 and how to make a reservation, visit its website.
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