Culinary Innovation: The Path to Michelin Stars

Abstract

A growing interest in the chef’s occupation has been noted in the Greek market. Especially in the turbulent years of the Greek economy, the chefs’ occupation has increased in popularity due to the high levels of employment [Bogdanou (No crisis for the chefs’ occupation. Rodiaki, 2017)]. What is more, it is considered to be one of the most prestigious professional choices for young adults [Giannarou (The chef’s profession has prestige. Kathimerini, 2016)]. However, this trend is not new to the international market as the first signs were identified in the 1970s. During that period the first celebrity chefs appeared in the media and the cooking programs became a popular routine [Johnston and Baumann (Foodies: democracy and distinction in the Gourmet foodscape. Routledge, 2010)]. Nowadays, chefs’ role in the society has broadened with themselves becoming food experts, innovators, managers, advertisers or personalities [Roosipold and Loogma (Prof Professional 4:1–18, 2014)]. In this context, both in the world and in Greece, there is growing awareness for fine dining which is mainly attributed to the fact that consumers are more healthy-eating oriented. What is more, the percentage of consumers who express an interest in healthy lifestyle and the belief that carnivorous cuisine has a negative impact on the environment is constantly increasing [Campbell (Vegetarians gain more options for fine dining with 50% rise in foodie eateries. The Guardian, 2010)]. Fine dining has made a strong entrance in the culinary scene worldwide and chefs who represent this type of cuisine are becoming representatives of innovation due to the unique dining experience they tend to offer [Antonopoulos (Fine dining internationally and in Greece. Xrysoi Skoufoi Publishing, 2018)]. Fine dining restaurants are all different but share similar characteristics: attention to detail, perfect execution, and exceptional service. The establishments that succeed in demonstrating their strong commitment to these areas are usually the ones that are awarded a Michelin star (one, two or three stars). Even though extensive bibliography on the innovation development process that Michelin restaurant chefs follow worldwide [Ottebancher and Harrington (Int J Contemp Hosp Manag 19:444–460, 2007)] exists; no similar research has been conducted for Greek restaurants. This article aims to examine the development process Michelin star chefs in local restaurants follow and compare it with the existing literature.