{"id":33792,"date":"2025-08-26T14:00:00","date_gmt":"2025-08-26T13:00:00","guid":{"rendered":"https:\/\/esbri.se\/new-research-how-innovation-is-created-in-the-worlds-finest-kitchens\/"},"modified":"2025-08-25T10:52:34","modified_gmt":"2025-08-25T09:52:34","slug":"new-research-how-innovation-is-created-in-the-worlds-finest-kitchens","status":"publish","type":"post","link":"https:\/\/esbri.se\/en\/new-research-how-innovation-is-created-in-the-worlds-finest-kitchens\/","title":{"rendered":"NEW RESEARCH | How innovation is created in the world’s finest kitchens"},"content":{"rendered":"\n

Star chefs in the most exclusive restaurants are innovators who set trends for the entire restaurant world. Halmstad researchers have interviewed 20 Michelin-starred chefs about how they create innovation. <\/h3>\n\n\n\n

Food may not be the first thing we associate with innovation. But the fact is that new ideas are essential for the survival of haute cuisine restaurants. <\/p>\n\n\n\n

– It could be new dishes, flavor combinations or innovative entire menus that are developed. Or a completely new restaurant concept with a specific atmosphere and story, says Deniz D\u00f6nmez, Halmstad University, who studied innovation in the world’s finest kitchens in her doctoral thesis.<\/p>\n\n\n\n

From idea to plate – a winding road to successful innovation<\/h2>\n\n\n\n

Innovation in haute cuisine kitchens does not follow a straight line, but is in a constant process of testing and refinement.<\/p>\n\n\n\n

– Perhaps a simple carrot is combined with mango or cocoa. You try, adjust and see if it can become a dish that enhances the whole experience. <\/p>\n\n\n\n

Although the head chef leads the work, the innovation process is collective. Ideas are shaped together with the team – and in interaction with suppliers, designers and architects. Everything has to fit together: the food, the environment, and how the restaurant is perceived by the outside world. <\/p>\n\n\n\n

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Deniz D\u00f6nmez. Photo: Magnus Karlsson. <\/figcaption><\/figure>\n\n\n\n

The success of an idea is not determined by the chef himself. What matters is legitimacy – that the innovation is perceived as valuable by others. <\/p>\n\n\n\n

– Guests, media and restaurant guides are the ones who give legitimacy to an innovation in haute cuisine. The Michelin Guide stars can mean a lot for the future of a restaurant, says Deniz D\u00f6nmez.<\/p>\n\n\n\n

More than food on the menu<\/h2>\n\n\n\n

The study also shows that innovation can be about work culture. Many chefs want to break with the rigid hierarchy that has long characterized the industry and instead create a more sustainable environment for staff. <\/p>\n\n\n\n

– For example, one restaurant had hired a psychologist who meets regularly with the team to manage stress. This is also a form of social innovation. <\/p>\n\n\n\n

Inspiration from the world<\/h2>\n\n\n\n

A common denominator for the chefs interviewed is that they have worked abroad and traveled a lot. Encounters with other food cultures become a source of new ideas. <\/p>\n\n\n\n

– Broadening your horizons through travel and experience in different cuisines is often a prerequisite for innovation to occur, says Deniz D\u00f6nmez.<\/p>\n\n\n\n

Focus on the overall experience<\/h2>\n\n\n\n

Whether it’s a new dish, a refined working environment or a well-thought-out concept, the goal is the same: to create an unforgettable experience for the guest.<\/p>\n\n\n\n

– Innovation in haute cuisine is like a 3D concept. Chefs look at the experience from different angles and constantly try to raise the bar, says Deniz D\u00f6nmez.<\/p>\n\n\n\n

Contact deniz.donmez@hh.se<\/a><\/p>\n\n\n\n

More about the dissertation
<\/strong>Deniz D\u00f6nmez defends her dissertation Styles of representation of newness and change in creative industries: Legitimacy of innovations in Haute Cuisine<\/a><\/em> at Halmstad University on August 28.<\/p>\n","protected":false},"excerpt":{"rendered":"

Star chefs in the most exclusive restaurants are innovators who set trends for the entire restaurant world. Halmstad researchers have interviewed 20 Michelin-starred chefs about how they create innovation. <\/p>\n","protected":false},"author":3,"featured_media":33788,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[109,136,404],"tags":[541,540,122,543,123,542],"class_list":["post-33792","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","category-articles","category-visa-deepl","tag-cooks","tag-haute-cuisine-en","tag-innovation-en","tag-michelin-guide","tag-research","tag-star-chefs"],"acf":[],"_links":{"self":[{"href":"https:\/\/esbri.se\/en\/wp-json\/wp\/v2\/posts\/33792","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/esbri.se\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/esbri.se\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/esbri.se\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/esbri.se\/en\/wp-json\/wp\/v2\/comments?post=33792"}],"version-history":[{"count":2,"href":"https:\/\/esbri.se\/en\/wp-json\/wp\/v2\/posts\/33792\/revisions"}],"predecessor-version":[{"id":33795,"href":"https:\/\/esbri.se\/en\/wp-json\/wp\/v2\/posts\/33792\/revisions\/33795"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/esbri.se\/en\/wp-json\/wp\/v2\/media\/33788"}],"wp:attachment":[{"href":"https:\/\/esbri.se\/en\/wp-json\/wp\/v2\/media?parent=33792"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/esbri.se\/en\/wp-json\/wp\/v2\/categories?post=33792"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/esbri.se\/en\/wp-json\/wp\/v2\/tags?post=33792"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}