If you're a food lover, chances are you've heard of the Michelin Guide – you may have even dined at a Michelin-starred restaurant, but not here in Australia. 

"If you ask any chef or anyone that works in hospitality about the Michelin, I'm sure they could tell you about it and what it is," Tony Schifilliti says.

Schifilliti is head chef at Sixpenny in the Sydney suburb of Stanmore. It's one of the most celebrated restaurants in the country.

Sixpenny restaurant's smoked eel pancake with pickled golden beetroot. (Instagram: Sixpenny)

He says there are "pros and cons" in the debate over whether Australia should join the Michelin Guide, making restaurants here eligible for Michelin stars.

"In my opinion, I feel like it would be nice to have it for a few reasons, and I guess one of those reasons would be that it would put Australia on the world map," Schifilliti says.

"I think we have a lot of great restaurants that are recognised within the country but in terms of the international scene you know, we get overlooked."

Tony Schifilliti says being part of the Michelin Guide would help keep talented chefs in Australia. (ABC: Tanya Dendrinos)

The Michelin Guide began in 1900. Back then it was "a 400-page guidebook … given to motorists free of charge".

In the decades that followed, Michelin stars were introduced. According to Michelin's website, one star denotes "high-quality cooking" and "worth a stop".

Two are for "excellent cooking" suggested as being "worth a detour", while a coveted three Michelin stars are awarded for "exceptional cuisine — worth a special journey".

The Sixpenny head chef believes there would be higher reinvestment in restaurants if Australia were part of the Michelin Guide.

Schifilliti says it would also give rural and remote restaurants the chance to be celebrated on the world stage and help businesses attract and retain talented chefs.

"If we had the Michelin stars in Australia, you could do that whole experience without actually leaving the country, and we can keep Australian chefs in Australia.

"The chef shortage is a thing; there are chefs out there, but trying to get the talent is the hard part."