And yet,according to Furtune, in 2013 chef Julio Biosca returned, Casa Julio, in Valencia, Spain, not because he'd lost faith in the Michelin rating system but because the star, he felt, meant that he could no longer innovate.He was tired of his complicated tasting menu and he wanted to do something simpler, so he gave back his star. The following year, chef Frederick Dhooge, in East Flanders, Belgium, also returned his star because he wanted to do able to cook simpler food, like fried chicken ( not considered a "star-worthy dish"), without his customer' expecting a grand specteacle at his his restaurant, 't Huis van Lede.And in 2011,Australian chef Skye Gyngell, of Petersham Nurseies Cafe, in London,called a star"a curse" because of the high expectations it raise among customers. She gave hers back,too,after dinners complained about the dirt floors of her "shabby chic" restaurant.