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This study aims to explore how haute cuisine excellence is and can be self-represented on the websites of three-star restaurants and juxtaposed onto the websites of external authoritative food guides.

In total, 26 French Michelin three-star restaurant websites and their reviews in the prominent Michelin and Gault and Millau dining guides were examined. This data was then processed using lexicometric software.

Five semantic universes emerged, showing that restaurants and dining guides do not emphasize the same elements of culinary excellence. While restaurant websites emphasize the charismatic leadership role of the chef through family history, professional recognition and vicarious learning, the two iconic guides are far from rating the criteria they claim to: For the Michelin Guide, criteria other than cuisine appear central. Conversely, Gault and Millau, far from its nouvelle cuisine principles advocating democratization at lower cost, insists on fine products.

It remains essential for restaurants to use a repertoire of cultural components and symbols, capitalize on the charismatic and architectural roles of their chef and showcase fine products that are representative of classical cuisine. Storytelling and dynamic narrative add-ons, regularly updated on large-audience social media, appear central to increasing restaurants’ perceived value, communicating innovation and attesting to their singularity and uniqueness.

To the best of the authors’ knowledge, this is the first empirical study to overlap the lexical perspectives of three-star restaurants and iconic guides’ websites.

Informed by Mihaly Csikszentmihalyi’s systems view of creativity and Chad Borkenhagen’s conceptualization of open source cooking, this study explored how a group of extraordinary pastry chef used Instagram to openly express creativity, disseminate knowledge and reveal culinary secrets. The subsequent impacts of such actions were also assessed.

A qualitatively driven mixed-method approach was conducted using a nested mixed-method design. A total of 2,456 Instagram posts were visually analyzed alongside a series of interviews with elite pastry chefs over a two-year period.

Analysis distilled three themes that delineated how elite pastry chefs express creativity and share knowledge mindfully, ethically and altruistically on Instagram. The findings also converged to form a new theoretical model, “systems view of culinary creative sharing,” which accounts for the multifaceted considerations of culinary knowledge sharing on social media.

Findings converged to form a systems view of culinary knowledge sharing. This is peculiarly useful for scholars who are interested in developing a greater understanding about “where and how” creative ideas and knowledge originate, disseminate and receive corroborations in the contemporary digital era.

This study highlighted that a new praxis of open sharing looms large in the culinary profession. This praxis symbolizes a movement away from the traditional mindset of safeguarding culinary secrets and toward a more transparent and open philosophy toward knowledge sharing in the culinary community.

The purpose of this research is to examine response strategies and the change in Michelin-starred chefs' practices to adapt to the global pandemic coronavirus disease 2019 (COVID-19) crisis that has strongly affected the foodservice sector.

The authors conducted an exploratory qualitative research that used mixed-method, combining online interviews with 12 French Michelin-starred chefs and archival data. A manual thematic analysis method was used to analyze the data and identify relevant themes following an iterative coding process.

The findings show that Michelin-starred restaurants implement multilevel response strategies by developing dynamic capabilities while playing a social role through the development of new forms of business practices. The results show that Michelin-starred chefs adopt social bricolage entrepreneurial thinking to deal with the extreme situation and use diverse resources and response strategies to tackle social issues and improve the collective and individual well-being. The authors identified three major response strategies implemented by luxury restaurants: philanthropic activities targeting the well-being of the community, socially responsible business practices to support the foodservice actors and initiatives centered on consumer's food well-being.

The limits of this study are related to the small sample size and the elimination of psychographic criteria such as age and gender, which can extend our understanding of response strategies implemented by female and male owners or by age range during crises in the foodservice sector. Also, given that France is the country of Haute gastronomy, the conclusions of this study may not be generalizable to other countries where the gastronomic culture might be different.

Restaurants with high-end or luxury positioning must use multilevel – i.e. individual, sector and societal – response strategies to play a social role while sustaining their businesses during times of crisis. These insights seek to provide a roadmap which can be applied to other sectors to assess response strategies driven by various motives, resources and capabilities.

This research contributes to transformative service research literature by providing insights regarding how service providers can rethink their activities during the crises to play an active social role. Also, the findings point to several ways in which service actors can help customers and the community to improve their well-being.

To our knowledge, no prior research examined both the type of response strategies deployed by companies to survive and the importance of playing a social role and developing socially responsible business practices during times of crisis.

This study aims to understand the career path to the pinnacle of professional life. What does it take for an entrepreneur to become a global celebrity in one’s profession? The authors explore the career motivation, trajectory and outcomes of a niche population who made it to the top of their careers.

A qualitative method was applied, using publicly available, prerecorded interviews of a documentary series on a unique sample of 30 top global chefs who gain Michelin-stars or equivalent. The authors used a qualitative approach to analyze the data alternating data and theory.

The authors identify a unique pattern, which the authors label as the “two-steps” trajectory, where these successful chefs went through a dual-hurdle process: first, delving into formal training and establishing themselves; then moving to a top chef status through innovation inspired by their history, chance events and treating their work as an artistic oeuvre and an experience.

The authors provide an observed pattern for what is required to be a top global chef.

This study advances career theory and entrepreneurship studies via integrating the two perspectives. The authors offer a theoretical contribution by identifying the relevance and importance of “new careers” for entrepreneurs, recognizing critical success factors and reinstating the balance between the agency of the entrepreneur and their context.

Gender, race, and class-based meanings inform longstanding divisions and status hierarchies within the culinary profession, such as those between public and private and amateur and professional cooking. Private and personal chefs’ work in homes disrupts these divisions and hierarchies. Given their precarious position, how do these chefs negotiate their standing within the profession?

This chapter draws on interviews with 41 private/personal chefs. Eight were primarily private household employees, while all others were primarily self-employed.

The chefs negotiated their status by making distinctions between themselves and commercial chefs, along with other private/personal chefs. The chefs both challenge and reinforce the dichotomies and criteria shaping status evaluations within the culinary profession. Similarly, they both contest and reinforce gender, race, and class hierarchies.

The chefs’ conceptual distinctions can potentially (re)produce or challenge material inequalities. Moreover, while the fields of private/personal cheffing create opportunities for more adults to cook for a living, the traditional status hierarchies remain largely the same. It is likely that as long as those hierarchies persist, the chefs’ conceptual distinctions will continue to challenge and reinforce them.

Research on private/personal chefs has been minimal, so this chapter fills this gap. It also adds to scholarship connecting workers’ status struggles and gender, race, and class inequalities. The case of private and personal chefs sheds new light on how gender, race, and class intersect to inform status evaluations within the culinary profession.

This paper aims to draw on the sociocultural dimensions of food luxury consumption as a new theoretical foundation to explore the consumers’ perceptions of ethical food production and consumption practices within luxury gastronomic restaurants.

The authors conducted a contextualized, qualitative exploration of French luxury dining settings among 35 consumers with different profiles, food cultural backgrounds and gastronomic knowledge. Drawing on Thompson’s analysis framework, the authors captured the narratives beyond the stories told by participants that describe their perceptions and the meanings they assign to ethical food practices in Michelin-starred restaurants.

The results illustrate how consumers with different profiles perceive ethical food practices within luxury restaurants. The authors identified three segments: novice, advanced and confirmed according to participants’ acquaintance with luxury gastronomy codes and values. These three profiles served as a framework to examine consumers’ perceptions of ethical food forms – environmental sustainability, food well-being and cultural heritage – within the luxury dining setting.

The study revealed no one dominant form of ethical food practices as emphasized in prior studies. Rather, there are multiple forms, including functional, hedonic and symbolic values, related to the degree of familiarity and knowledge of consumers in terms of their luxury gastronomic experiences. The findings show that the perception of ethical food practices within luxury restaurants can encompass additional dimensions such as food well-being and cultural preservation and transmission. This information can enrich the restaurant sustainability literature that principally focuses on health, community and the ecological aspects of food ethics in restaurants. Although this study suggests numerous new insights, there are limitations related to focusing on the French food culture. However, these limitations can help us develop other opportunities for future research.

The findings of this study provide luxury professionals and marketers with key insights into effective strategies to integrate sustainable practices while enhancing the luxury experience. The findings show that to encourage luxury businesses and restaurants to promote sustainable practices, it is necessary to enhance the functional, social, emotional and cultural dimensions of the perceived benefits of offering sustainable luxury experiences and reducing the constraints related to sustainability.

With its focus on the luxury dining settings underpinning the ethical food practices from the perspective of consumers, this research offers novel insights for researchers and luxury professionals interested in ethical and sustainable business practices.

This research suggests a new way to study sustainability and ethical food production and consumption practices in luxury dining settings – namely, as multiple, culturally embedded perceptions related to three main profiles of luxury gastronomy consumers: novice, advanced and confirmed.

The purpose of this paper is to shed new light on the role of country of origin (COO) for the competitiveness of luxury restaurants. The main goal is to understand how an haute cuisine (HC) chef can develop a personal cooking style and language based on the exploitation of COO in such a highly institutionalized field.

A single case study methodology is applied based on the analysis of the Italian HC chef Niko Romito.

Findings of this paper highlight the existence of pervasive use of strategies based on the search, recombination and codification of procedure that take direct inspiration by national and regional traditional gastronomic resources and recipes.

Research implications refer to the interpretation of how a chef can work by formulating and developing competitive strategies through the recombination, reinterpretation and codification of local and typical gastronomic resources and cooking recipes.

The paper provides managerial insights into the relative effectiveness to use COO as a strategic resource for HC restaurants.

A model is presented and the three gears that form the COO chain of chef Romito are explained. This model will help academics and practitioners to better understand the ways need to be followed to improve firms’ competitiveness fostering COO.

The purpose of this study is to conceptualise how the occupational identity and culture of chefs is constructed and maintained through both work and social interaction.

The study follows a qualitative interpretivist approach; in total, 54 unstructured, in-depth, face-to-face interviews were conducted with Michelin-starred chefs in Great Britain and Ireland.

Drawing upon the fieldwork, fresh insights into the social structures and processes which underpin the creation and maintenance of the occupational identity and culture of chefs are revealed in the chefs’ own words.

This study generates empirical data that inform contemporary debates about the role of work in identity formation with particular emphasis on the induction–socialisation process. In addition, the findings of this study suggest that identity and culture are interrelated in the sense that the cultural components of an occupational culture operate to reinforce a sense of identity among its occupational members.

The findings suggest that Michelin-starred chefs have a strong occupational identity and culture. Strict rules and discipline are often used in kitchen brigades as a means of monitoring quality and maintaining the high standards of performance. The occupational socialisation of new members is a long and painful process that very often exceeds the limits of banter, and it is analogous to the military induction. The phenomenon of bullying and violence in commercial kitchens is identified as an unacceptable behaviour that needs to be eliminated. This can be achieved with changes in the education and training of the young chefs and the strict enforcement of the anti-bullying policies.

The understanding of chefs’ occupational identity and culture is critical for successful hospitality operations; nevertheless, this is an under-researched area. This study is unique in terms of scale and depth; it is expected to provide useful insights in both theoretical and practical perspective, regarding the formation of chefs’ identity and culture in organisational settings.

Sociologists have documented how women in male-dominated occupations experience subtle and overt forms of discrimination based on gender stereotypes. This study examines women professional chefs to understand how they perceive and respond to stereotypes claiming women are not good leaders, are too emotional, and are not “cut out” for male-dominated work. Many of our participants resist these stereotypes and believe that their gender has benefited them in their jobs. Using in-depth interviews with women chefs, we show that they utilize essentialist gendered rhetoric to describe how women chefs are better than their male counterparts. While such rhetoric appears to support stereotypes emphasizing “natural” differences between men and women in the workplace, we suggest that women are reframing these discourses into a rhetoric of “feminine strength” wherein women draw from gender differences in ways that benefit them in their workplaces and their careers. Our conclusion discusses the implications of our findings for gender inequality at work.

This paper aims to understand the relationships among calling, employee engagement, work-life balance and life satisfaction for executive chefs based on role theory and spillover theory.

Surveys were completed by members of the American Culinary Federation in North America, the Nevada Restaurant Association and attendees at the ChefConnect Annual Conference. The data were analysed with confirmatory factor analysis and structural equation modelling.

All relationships in the model were significantly positive except for calling to life satisfaction. Importantly work-life balance was a significant mediator between calling and life satisfaction as well as for employee engagement and life satisfaction.

The research provides a more comprehensive framework for hospitality scholars to understand the outcomes of work as a calling through meaningfulness. The sample of executive chef limits generalizability.

The identification of a calling through in-depth interviews is recommended. Once recognized, managers should further foster chef’s passion through employee engagement facilitated by workplace autonomy and continuing education and work-life balance supported with human resource management practices including time off for critical life events. This will allow calling to flourish, increase life satisfaction and reduce the likelihood of turnover and burnout.

Outcomes reveal the complexity of the relationship between calling and life satisfaction. Contrary to previous findings, the presence of positive work-life balance was critical to attain life satisfaction, even when work was viewed as a calling.