I work in hospitality at a country club that has very casual, casual and fine dining and also has banquets. I'm also a home cook. While I don't have any advice for you since I've never opened a restaurant, I can tell you that reading books, being a home cook, and loving to watch culinary movies and documentaries is far and vastly different than being an inexperienced restaurateur. It's asking to be ripped off because how do you know who to trust and you seem to have an ideal you think may work.
You're also expecting or have the confidence while openly admitting that you're completely inexperienced to opening a Michelin level place on a shoestring budget. While it's possible, the odds are against you, and as a foodie, you should know that the standards to be given a Michelin star is not very transparent.
The only real restaurant investors I've known is my father who has been a silent partner who invested in his cousin's restaurants that have been upper level fine dining, but my cousin one removed, had started out as a server and his brother a line cook and they managed to work up to both of them learning the BOH and FOH to the point they both learned first hand how to best manage the restaurants.
While I'm not an expert directly, I would imagine the best bet is to find out who the silent partners are in the restaurant owners in your area, and just ask for them to help mentor you as you observe humbly. There's a lot that goes into a restaurant that exceeds just having a concept of a menu and your concept of what you feel is a better management style that differs from what you've seen on documentaries.
If you read posts in /r/kitchenconfidential you'll realize each kitchen has it's own culture. Some are known as "quiet kitchens" versus those that are not. My personal experience being exposed in my country club that the kitchen culture will vary based not only on the Executive Chef, but also the Executive Sous. The most common issue in both front of the house and back of the house is the 'no call; no show". If you're the owner, you're going to need how to handle those management issues.
Managing kitchen staff is definitely in my observation is a unique challenge of it's own. Same as front of the house. It's not like an office environment at all. With that, if you hire a great chef or manager, if you don't know jack shit, I can pretty much (and have seen) it increases the possibility that you're going to be ripped off, bullshitted or otherwise. You need to be well versed to ensure you avoid people that will take a trusted position into using it for their own personal advantage.
Also knowing a great chef isn't an indicator that a restaurant will be a success. There was a great TV show called "The Restaurant" that exemplifies that even a successful and celebrity Chef can fail when having 'the best' of everything lined up, and shows what can happen when the investors and the Chef can butt heads.
If you feel you're ready, then just realize it may be a loss of time and money since you openly admit being inexperienced. The flip side is we gain knowledge by experience, and experience comes from making mistakes.
But for the average foodie to think he/she can just throw themselves into one of the most competitive industries just because they've seen some stuff indirectly, just seems like a horrible idea.
Again, try to reach out and make a network to learn kitchen layouts, kitchen equipment, Point of Sales software, method of inventory, how many tops you can fit, how many times to turn over your floor, how to market the place, for a respectable ROI.
A local place to me spent about $50,000 on getting a custom made brick oven opening an "Italian deli" store/pizzeria but they didn't really have much that a traditional Italian deli would offer, and their pizza was good, but didn't deliver. In three months the investors/owners who are restaurateurs changed it into a Wine and Beer store. However the American style bar and steakhouse they built next to the deli, doing well. But at least this corporation was able to see quite early that their numbers weren't getting the ROI they expected and was able to salvage that deli into something that did work.