Factors influencing the creative process and culinary innovation. Highlights from Michelin-rated chefs

Objectives. Creativity and innovation in haute cuisine restaurants are explored. The paper seeks to understand what influences the creative process in culinary activities and, consequently, explores factors linked to chefs, staff, and restaurant environments. Methodology. The empirical analysis utilizes a Principal Component Analysis based on primary data obtained from a survey of 132 Italian Michelin Stars Chefs. Findings. Three key factors were found to stimulate creativity. The within-individual factor reflects the chef’s personal inclination for creativity. The second factor consists of external sources beyond the individual chef that can significantly enhance or constrain creativity. Lastly, an important practical factor encompasses contextual components such as the need to consider financial sustainability and cost control. Research limits. The paper is focused on the Italian context. This means that a possible limit can be viewed in the perimeter of the research circumscribed to a single context. Practical implications. The paper concludes with a suggested set of management capabilities to support the success of innovation efforts that transform novel ideas into new and desirable culinary experiences for competitive positioning in haute cuisine restaurants. Originality of the study. Results aid in understanding how the approach to creativity influences the development of culinary innovations, which ultimately lead to the financial performance of restaurants.