Getting a Michelin star takes consistent excellence, and hence time - from what I have understood, the good restaurants here haven't been around that long, anyway.

Obviously, new restaurants owned by chefs who also own a starred restaurant (in this case, Ramsay and Vineet Bhatia and soon, Guy Savoy) will be stronger contenders.
The thing to remember is that a chef does not get a Michelin star, a restaurant does. (Though, obviously the chef is the 'sine qua non')