Institutional, cultural and contextual factors: Potential drivers of the culinary innovation process

This study compares the innovation process used by Michelin-starred chefs, and examines the potential impacts of institutional, cultural and contextual factors. The findings reveal a synthesis of similarities and differences used by the Spanish, German and US chefs. Similarities include a relatively sequential and top-down process and a stress on the importance of a closely connected network within culinary innovation. Key differences include the level of involvement throughout the process, the level at which technology is embraced in the process, the level of customer-focused decisions, and the likelihood of using test kitchens or food scientists in the innovation process.