Title: Creativity and innovation: the case of haute cuisine

Authors: Angelo Presenza; Tindara Abbate; Alfonso Vargas-Sánchez; Tina Harrison

Addresses: Tourism Research Centre, University of Molise, Viale Duca degli Abruzzi, s.n.c. 86039 Termoli (CB), Italy ' Department of Economic, University of Messina, Via dei Verdi, 75, 98122 Messina (ME), Italy ' Faculty of Business Studies, University of Huelva, Plaza de la Merced, 11. 21002-Huelva, Spain ' University of Edinburgh Business School, 29 Buccleuch Place, Edinburgh EH8 9JS, UK

Abstract: This study focuses on creativity and innovation in the gastronomy sector, where both concepts have become increasingly relevant determinants of success, business performance and longer-term survival. Specifically, it investigates the key factors that effectively stimulate the actions and behaviours leading to a continuous flow of novel and useful ideas that can be turned into innovations. To achieve this, an inductive methodology was used, based on the study of a single but significant case, using the semi-structured in-depth interview. The results show that new ideas are mainly generated directly by the chef; hence individual features play a leading role, together with endless experimentation. They furthermore underline that the innovation process is mainly influenced by a trial-and-error approach, which is possible only if the chef has a genuine entrepreneurial spirit. These results hold several relevant theoretical and practical implications.

Keywords: creativity; innovation; entrepreneurship; gastronomy; restaurant; haute cuisine; chefs; success factors; business performance; case study; Italy.

DOI: 10.1504/IJEIM.2018.095045

International Journal of Entrepreneurship and Innovation Management, 2018 Vol.22 No.6, pp.562 - 577

Received: 21 Nov 2015
Accepted: 05 Sep 2016
Published online: 01 Oct 2018 *

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