Correspondence: Michael C. Ottenbacher, Heilbronn University, Heilbronn 74081, Germany. E-mail: ottenbacher@hs-heilbronn.de

¹is Chair and Professor of Hospitality Management at Heilbronn University, Heilbronn, Germany. He received his PhD in Marketing from the University of Otago, New Zealand. He previously taught at the San Diego State University, University of Guelph, University of Surrey and University of Otago. In addition to academia, Dr Ottenbacher has more than 12 years of industry experience.

²is the twenty-first Century Endowed Chair in Hospitality at the University of Arkansas. He holds a PhD in Strategic Management and an MBA from Washington State University. Dr Harrington has more than 18 years of industry experience in restaurants and hotels across North America. He has previously taught at the University of Guelph, Washington State University and Nicholls State University.

Received 15 January 2008; Revised 15 January 2008; Published online 24 April 2009.

Abstract

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.