Simmons rarely interviews anyone who's outside the sports/pop culture firmament that he's already (somewhat) knowledgeable about, so usually lack of knowledge isn't so much of an issue. This would be like interviewing an actor and not knowing how Oscars are awarded or whether the actor has won one.
What's interesting about Chang and Michelin is that Chang is (in)famous for rejecting a lot of what Michelin has traditionally stood for -- classic French cuisine served in lavishly luxurious settings -- while still being successful. Chang more or less invented at Ko the tasting-menu bar restaurant as a new, stripped-down minimalist way to serve haute cuisine without all the ostentatious trappings of traditional French restaurants (the original Ko had no table cloths, bare walls, bar stools, chopsticks instead of fancy place settings, and no servers, instead he had the cooks bring the food out, etc.). Partly the idea was to remove all the foppery in favor of an austere minimalist view that nothing should distract from the food itself, partly they were just trying to reduce overhead and run a haute cuisine restaurant on a much smaller cost basis. But the idea that you could serve fancy, serious food in a non-fancy, non-luxurious setting was wholly new and has been enormously influential in the restaurant world, for better or for worse. And Chang has also been notorious for experimenting with complicated online reservation systems that pissed off a lot of older diners who couldn't figure out how to use them.
So there's actually a really interesting conversation for Simmons to engage Chang in here about how you decide what parts of the old way of doing things are outdated limits on creativity that need to be rejected, and how you decide what conventions are still useful and should be kept. Obviously that's a subject that fits very interestingly with Simmons' career path. But to have that conversation Simmons would have to understand what Chang has done and why it has been important, and Simmons doesn't seem to have bothered to do that. So instead we get them discussing how a restaurant company is and isn't like a sports team.