Abstract
ABSTRACT The purpose of this article is to analyze the creative process that takes place in Michelin-starred restaurants in Spain and its influence on the gastronomic experiences they offer. The methodology used consists of conducting fieldwork focused on the chefs at Michelin-starred restaurants in that country, using an online questionnaire. The main conclusion focuses on having established a relationship among the gastronomic experiences in these establishments, as a key factor in their success, and the use of systematic and formal (not spontaneous and informal) creative processes, as well as the personality of the chef and the restaurant’s business model. The main practical implication is in the contingent application of the type of creative process in terms of the type of gastronomic experience. Its originality is focused on the analysis of the relationship between the types of creative processes and the types of gastronomic experiences that are typical of Michelin-starred restaurants.
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