GOMEZ Marie-Léandre

Marie-Léandre Gomez is Associate Professor in the Accounting-Management Control Department at ESSEC. Her research focuses on learning dynamics and management tools use on activity. Her two current main research projects focus on Michelin’s impact on creativity of starred chefs, and on medical teams coordination in a crisis situation (COMED project). 

Marie-Léandre Gomez teaches in Grande Ecole / Ms in Management programs, Executive Education programs and PhD. She is Academic Director (with Gérard de Pouvourville) of Management Général Hospitalier (General Hospital Management). From 2013 to 2016, she coordinated the Management Control team, and from 2014 to 2016, she was an elected member of the Professors Senate, the Academic Committee, the Ethical Committee, and of the Academic Evaluation Commission of ESSEC. In 2017-2018, she was Visiting Professor at the London School of Economics and at King’s College. Since 2019, she represents the Research Professors at the Board of Overseers of ESSEC.

• 2002 : PhD in management (Université Paris X Nanterre, France)
• 1995 : Master in Research in Strategy and Marketing (Université Paris-Dauphine, PSL University, France)
• 1993 : MSc in Management (ESSEC Business School, France)

Full-time academic appointments

• 2011 - Present : Associate Professor (ESSEC Business School, France)
• 2003 - 2011 : Assistant Professor (ESSEC Business School, France)
• 2002 - 2003 : Assistant professor, (Reims Management School, France)

Other Academic Appointments

• 2017 : Visiting researcher (King's College University, United Kingdom)
• 2016 : Visiting researcher (London School of Economics and Political Science (LSE), United Kingdom)
• 2002 - 2003 : Lecturer (ESCP EUROPE, France)
• 2002 - 2003 : Lecturer (HEC Paris, France)
• 2001 - 2002 : Visiting researcher (pre and post doct fellow) (ESADE Business School, Spain)
• 1995 - 2001 : Lecturer (Université Paris X Nanterre, France)
• 1998 - 1999 : Visiting doctoral student (Samuel Curtis Johnson Graduate School of Management, United States of America)

• GOMEZ, M.L., KERVEILLANT, M., LANGLOIS, M., LOT, N. and RAUX, M. (2022). Organizational innovation under constraints: The case of covid patients’ flow management in Parisian hospitals. Health Services Management Research, In press.
• GOMEZ, M.L., LANGLOIS, M., KERVEILLANT, M. and BOREL, M. (2020). Gérer la mise en tension brutale des structures hospitalières. Gestions Hospitalières, (595).
• GOMEZ, M.L., BOUTY, I. and CHIA, R. (2019). Strategy Emergence as Wayfinding. M@n@gement, 22(3), pp. 438-465.
• GOMEZ, M.L. (2019). Décider d'externaliser. Gestions Hospitalières, 2019(586), pp. 271-274.
• WAELLI, M., GOMEZ, M.L., SICOTTE, C., ZICARI, A., BONNEFOND, J.Y. and LORINO, P. (2016). Keys to Successful Implementation of a French National Quality Indicator in Health Care Organizations: A Qualitative Study. BMC Health Services Research, 553(16).
• BOUTY, I. and GOMEZ, M.L. (2013). Creativity in Haute Cuisine: Strategic Knowledge and Practice in Gourmet Kitchens. Journal of Culinary Science and Technology, 11(1), pp. 80-95.
• GOMEZ, M.L., WAELLI, M., ZICARI, A., BONNEFOND, J.Y., LORINO, P. and SICOTTE, C. (2012). L'usage des indicateurs de performance sur la qualité-sécurité des soins. Journal de Gestion et d’Économie Médicales, 30(7-8), pp. 455-467.
• DRUCKER-GODARD, C., BOUTY, I. and GOMEZ, M.L. (2011). De la France au monde. Le Guide Michelin, vecteur du rayonnement de la marque France ? Revue Française de Gestion, 37(218-219), pp. 53-66.
• GOMEZ, M.L. and BOUTY, I. (2011). The Emergence of an Influential Practice: Food for Thought. Organization Studies, 32(7), pp. 921-940.
• BOUTY, I. and GOMEZ, M.L. (2010). Des ressources à la pratique : Analyse de la stratégie légumière dans le champ de la haute cuisine. Revue Française de Gestion, 36(203), pp. 149-161.
• BOUTY, I. and GOMEZ, M.L. (2010). Dishing Up Individual and Collective Dimensions in Organizational Knowing. Management Learning, 41(5), pp. 545-559.
• FIMBEL, E. and GOMEZ, M.L. (2003). Il n'y a pas de stratégie sans stratège. L'Expansion Management Review, pp. 87-94.
• GOMEZ, M.L. (2003). La planificacion y el aprendizaje organizativo: el ejemplo de EDF GDF SERVICES en Francia. Harvard Deusto. Finanzas & Contabilidad, pp. 38-48.

• CAVELIUS, F., BONNEAULT, P., GOMEZ, M.L., GORDIN, M., LORINO, P. and MOTTIS, N. (2019). Comptabilité de gestion et pilotage des coûts [2ème édition]. 2 ed. Pearson, 304 pages.
• CAVELIUS, F., BONNEAULT, P., GOMEZ, M.L., GORDIN, M., LORINO, P. and MOTTIS, N. (2016). Comptabilité de gestion et pilotage des coûts. Pearson, 296 pages.

• GOMEZ, M.L. and BOUTY, I. (2020). A Bourdieusian perspective on studying creativity. In: Viktor Dörfler, Marc Stierand eds. Handbook of Research Methods on Creativity. 1st ed. NYC: Edward Elgar Publishing Ltd, pp. 67-78.
• BOUTY, I., GOMEZ, M.L. and STIERAND, M. (2018). Oui chef! Directing for Creativity in Haute Cuisine. In: Creative Leadership Contexts and Prospects. 1st ed. Routledge.
• GOMEZ, M.L. (2015). A Bourdieusian Perspective on Strategizing. In: Cambridge Handbook of Strategy as Practice. 1st ed. Cambridge University Press, pp. 267-292.
• BOUTY, I. and GOMEZ, M.L. (2015). Creativity at Work: Generating Useful Novelty in Haute Cuisine Restaurants. In: The Emergence of Novelty in Organizations. 1st ed. Oxford University Press, pp. 216-241.
• BOUTY, I., GOMEZ, M.L. and GODARD-DRUCKER, C. (2015). Sociomateriality and the Transnational Expansion of Soft Regulation: Michelin in Haute Cuisine around the World. In: Materiality, Rules and Regulation. 1st ed. Palgrave Macmillan, pp. 267-292.
• GOMEZ, M.L. (2010). A Bourdieusian Perspective on Strategizing. In: Damon Golsorkhi, Linda Rouleau, David Seidl, Eero Vaara eds. Cambridge Handbook of Strategy as Practice. 1st ed. Cambridge University Press, pp. 184-198.
• GOMEZ, M.L. and BOUTY, I. (2007). Dans les marmittes de l'innovation. In: L'art de l'innovation. 1st ed. L'Harmattan, pp. 19-26.
• GOMEZ, M.L. (2006). La Fabrique de la stratégie dans la dynamique Champ-habitus-pratique. In: La fabrique de la stratégie: une perspective multidimensionnelle. 1st ed. Vuibert, pp. 65-79.
• GOMEZ, M.L., BOUTY, I. and DRUCKER-GODARD, C. (2003). Developing Knowing in Practice: Behind the Scenes of Haute Cuisine. In: Knowing in Organizations: A Practice-based Approach. 1st ed. M.E. Sharpe, pp. 100-125.
• GOMEZ, M.L., BOUTY, I. and DRUCKER-GODARD, C. (2002). Identification des compétences clés dans les Grands Restaurants. In: Perspectives en Management Stratégique. 1st ed. Paris: Éditions Management et Société (EMS).

• GOMEZ, M.L., KERVEILLANT, M., LORINO, P., LANGLOIS, M. and MOUREY, D. (2022). The intertwined dimensions of time and space in crisis situations The case of rapid tactical evacuation during the Bataclan terrorist attack. In: EGOS 40th Symposium.
• GOMEZ, M.L., KERVEILLANT, M., LORINO, P., LANGLOIS, M. and MOUREY, D. (2022). Organizing for Special Forces Interventions: The Key Role of Feedback and Preparation in Developing Chronotopic Competence. In: 13rd PROS Symposium. Rhodes: Process Organization Studies.
• GOMEZ, M.L., KERVEILLANT, M., LANGLOIS, M., LORINO, P. and MOUREY, D. (2021). How to prepare for extreme contexts: The experience of time and space through chronotopic inquiries. In: EGOS.
• GOMEZ, M.L., KERVEILLANT, M., LANGLOIS, M., LORINO, P. and MOUREY, D. (2020). Organizing during disruptive events: The case of rapid tactical evacuation during the Bataclan terrorist attack. In: EGOS.
• GOMEZ, M.L., BOUTY, I. and STIERAND, M. (2018). Oui chef! Directing for Creativity in Haute Cuisine. In: Proceedings of the 18th Annual Conference of the EURAM, 2018. University of Iceland.
• BOUTY, I. and GOMEZ, M.L. (2013). Creativity At Work: Generating Useful Novelty In Organizations. In: Fifth International Symposium on Process Organization Studies. University of Cyprus.
• BONNEFOND, J., LORINO, P., GOMEZ, M.L. and ZICARI, A. (2013). Quels usages des indicateurs de performance. In: 34ème Congrès de l'Association Francophone de Comptabilité 2013. Association Francophone de Comptabilité (AFC).
• LORINO, P., GOMEZ, M.L. and BLANC, B. (2013). Social Innovation as an Abductive and Dialogical Process. Case Study: Planning a New Urban Area. In: Proceedings of the Fifth International Symposium on Process Organization Studies. University of Cyprus.
• GOMEZ, M.L., ZICARI, A., WAELLI, M., BONNEFOND, J.Y., BENHAMOU, D. and LORINO, P. (2013). The Use of Anesthetic File Record Indicator for Doctors' Practice: An Activity and Instrumental Perspective. In: Proceedings of the 29th EGOS Colloquium 2013. European Group for Organizational Studies (EGOS).
• GOMEZ, M.L. (2011). Organizational Knowledge Dynamics in Management Control Practices. In: Proceedings of the 34th EAA Annual Conference. Universidade Nova de Lisboa.
• BOUTY, I. and GOMEZ, M.L. (2010). From a Local Practice to an International Standard in Haute Cuisine: The Birth, Rise and Diffusion of Vegetable Gastronomy. In: Proceedings of the 26th EGOS Colloquium. European Group for Organizational Studies (EGOS).
• GOMEZ, M.L. (2010). Knowledge Dynamics and Management Control: A Practice-based Approach. In: Proceedings of the MCA Conference. University of Greenwich.
• BOUTY, I. and GOMEZ, M.L. (2010). Knowledge Integration in Practice: From Individual Ideas to Collective New Dishes in Haute Cuisine. In: Proceedings of the AOM Conference.
• GOMEZ, M.L. and BOUTY, I. (2010). Materiality in Practice: The Role of Intermediary Objects in Knowledge Integration. In: Proceedings of the First International Strategy as Practice workshop in North America. HEC Montreal.
• GOMEZ, M.L. and BOUTY, I. (2010). Materiality Matters: Intermediary Objects as Coordination Platform. In: Proceedings of the 26th Egos colloquium. Universidad Nova.
• GOMEZ, M.L. and BOUTY, I. (2010). Strategic Renewal in Practice. In: Proceedings of the 30th Annual Strategic Management Society Conference. Strategic Management Society (SMS).
• GOMEZ, M.L. and BOUTY, I. (2010). The Head Chef's Creativity Privilege in Haute Cuisine: Strategic Knowledge and Practice in Gourmet. In: Proceedings of the 1st INBAM Conference, International Network of Business and Administration (INBAM).
• GOMEZ, M.L. and BOUTY, I. (2010). The Rise (and Rise) of Vegetables In Haute Cuisine: Innovative Practice Spread And Institutional Change. In: Proceedings of the 1st INBAM Conference. International Network of Business and Administration (INBAM).
• BOUTY, I. and GOMEZ, M.L. (2009). Creating in Organizations as an Occasion for Knowing Integration: A Practice Approach. In: Proceedings of the 25th Egos Colloquium (Site internet). ESADE Business School.
• BOUTY, I. and GOMEZ, M.L. (2009). De l'approche par les ressources à` une approche pratique de la stratégie. In: Actes de la XVIIIe conférence de l'AIMS (Site internet). Association Internationale de Management Stratégique (AIMS).
• BOUTY, I. and GOMEZ, M.L. (2009). Dishing Up Individual and Collective Dimensions in Knowing. In: Proceedings of OLKC4 (Site internet). VU University.
• GOMEZ, M.L. and BOUTY, I. (2009). Emergence and Spread of a Practice in an International Field: Why and How Ingredients Became Gastronomic Ingredients. In: Proceedings of the 35th EIBA Annual Conference. University of Valencia.
• GOMEZ, M.L. and BOUTY, I. (2009). The Social Dimensions of Idea Work in Haute Cuisine: a Bourdieusian Perspective. In: Proceedings of the 25th Egos Colloquium. ESADE Business School.
• BOUTY, I. and GOMEZ, M.L. (2007). Organizations as Practice Portfolio: Towards a Conceptual/exploratory Attempt. In: Proceedings of the 23rd EGOS Conference, Vienna, July 2007, Standing Working Group 5. University of Vienna.
• GOMEZ, M.L. and BOUTY, I. (2006). From Chef's Practice to Global Change in Haute Cuisine. In: Proceedings of the 22nd EGOS Colloquium: The Organizing Society. University of Bergen.
• BOUTY, I., GOMEZ, M.L. and DRUCKER-GODARD, C. (2006). From Individual Competence to Organizational Advantage: the Case of Haute Cuisine. In: Proceedings of the 22nd EGOS Colloquium: The Organizing Society. University of Bergen.
• GOMEZ, M.L. (2006). Re-turn to Bourdieu: A Systemic Approach to Practice. In: Proceedings of the Second Organization Studies Summer Workshop. Athens Laboratory of Business Administration (ALBA).
• GOMEZ, M.L. (2005). Can Performance Measurement Systems and Control Practices be Used to Improve Organizational Learning? Evidence From an Empirical Case Study. In: Proceedings of the 3rd EIASM Conference on Performance Measurement and Management Control Improving Organizations and Society. European Institute for Advanced Studies in Management (EIASM).
• GOMEZ, M.L. (2005). Organizational Knowledge Dynamics during Planning Practices. In: Proceedings of EGOS Conference, Berlin. European Group for Organizational Studies (EGOS).
• GOMEZ, M.L. and LORINO, P. (2005). The Passion of Inquiry: The Contribution of Abduction for Research on Organizational Knowledge and Learning. In: Proceedings of the 6th International Conference on Organizational Learning and Knowledge (vol. 1). University of Trento e-books, pp. 657-681.

• GOMEZ, M.L., KERVEILLANT, M. and LANGLOIS, M. (2021). Innover en situation extrême : la prise en charge de patients COVID + en réanimation. In: 9e colloque santé, Marseille Euromed.
• GOMEZ, M.L., KERVEILLANT, M., LORINO, P., LANGLOIS, M. and MOUREY, D. (2021). "How to prepare for extreme contexts: the experience of time and space through training. In: 37th European Group for Organizational Studies (EGOS) Colloquium. Online.
• BAYLON, D. and GOMEZ, M.L. (2020). Le rôle du travail d’écriture dans les dynamiques des communautés occupationnelles : le cas de la correspondance diplomatique. In: XXIXème conférence de l'AIMS 2020.
• GOMEZ, M.L., KERVEILLANT, M., LANGLOIS, M., LORINO, P. and MOUREY, D. (2020). Organizing During Disruptive Events: the Case of the Rapid Tactical Evacuation During the Bataclan Terrorist Attack. In: 36th EGOS Colloquium 2020.
• BOUTY, I., GOMEZ, M.L. and RICHARD, C. (2019). A Dynamic Perspective on the Development of Meta-organizations in their Field: the Case of Ecole du Ski Français (ESF). In: 35th EGOS Colloquium 2019.
• BOUTY, I., GOMEZ, M.L. and LECA, B. (2019). Conquest of the Stars: How to Achieve Consecration in the Field of Haute Cuisine. In: 15th International Conference on Arts & Cultural Management (AIMAC 2019). Venice.
• LIGONIE, M. and GOMEZ, M.L. (2019). The Performative Role of Sustainability Performance Systems in Hospitals. In: MARG (Management Accounting Research Group) Conference 2019.
• GOMEZ, M.L. (2017). Becoming by Doing as Wayfinding. In: 33rd European Group for Organizational Studies (EGOS) Colloquium.
• BOUTY, I. and GOMEZ, M.L. (2016). Creative Yet Highly Structured: A Bourdieusian Perspective on Haute Cuisine. In: 32nd European Group for Organizational Studies (EGOS) Colloquium 2016.
• BOUTY, I., GOMEZ, M.L. and RICHARD, C. (2016). Timescape and Strategy Practice at the French Ski School “Ecole Du Ski Français”. In: 16th European Academy of Management (EURAM) Annual Conference.
• GOMEZ, M.L., RICHARD, C. and BOUTY, I. (2015). A Temporal Perspective on Organizing: The Emergence of the French Ski School "Ecole du Ski Français". In: 31st European Group for Organizational Studies (EGOS) Colloquium 2015.
• LORINO, P., GOMEZ, M.L. and BLANC, B. (2015). Designing, Organizing Cities and Living: A Pragmatist Inquiry Perspective. In: 2015 Asia Pacific Researchers in Organization Studies Conference (APROS).
• ZICARI, A., GOMEZ, M.L. and LORINO, P. (2015). The Challenge of Measuring Quality Performance of Healthcare Services. In: 31st European Group for Organizational Studies (EGOS) Colloquium 2015.
• ZICARI, A., GOMEZ, M.L., LORINO, P., WAELLI, M., SICOTTE, C. and BONNEFOND, J.Y. (2015). The challenge of measuring quality performance of healthcare services - the case of the DAN indicator in French hospitals. In: 2015 European Management Control Symposium.
• ZICARI, A., GOMEZ, M.L., LORINO, P., WAELLI, M., SICOTTE, C. and BONNEFOND, J.Y. (2015). The Challenge of Measuring Quality Performance of Healthcare Services - the Case of the DAN Indicator in French Hospitals. In: Management Accounting Research Group Conference in Assocation with the Management Control Association (MARG/MCA 2015).
• LORINO, P., GOMEZ, M.L. and BLANC, B. (2014). Felicitous Heterotopia or Infelicitous Prototopia? The Development of New Rules as a Pragmatist Inquiry. In: 4th Organizations, Artifacts, Practices (OAP) Workshop.
• BOUTY, I., GOMEZ, M.L. and GODARD-DRUCKER, C. (2014). Socio-materiality and the Transnational Expansion of Institutional Rules: Michelin in Haute Cuisine Around the World. In: 4th Organizations, Artifacts, Practices (OAP) Workshop.
• BOUTY, I. and GOMEZ, M.L. (2014). Trespassing to Further Dominate: The International Development of Elite Chefs and the Michelin Red Guide. In: 30th European Group for Organization Studies (EGOS) Colloquium 2014.
• GOMEZ, M.L. and BOUTY, I. (2013). Blending Creativity and Control: A Practice-Based Approach in Haute Cuisine Kitchens. In: 6th Workshop on Management Accounting as Social and Organizational Practice.
• LINDER, S. and GOMEZ, M.L. (2013). Does a Carrot Truly Help to Motivate? Incentives and Managers' Motivation for Autonomous Strategic Action. In: EIASM 7th Conference on Performance Measurement and Management Control.
• ZICARI, A., GOMEZ, M.L., BONNEFOND, J., LORINO, P., WAELLI, M. and MINVIELLE, E. (2013). Implementing a National-Wide Performance Evaluation: The Case of the Anesthetic File Indicator in French Hospitals. In: 36th Annual Congress of the European Accounting Association 2013.
• GOMEZ, M.L., WAELLI, M., ZICARI, A., BONNEFOND, J.Y., LORINO, P. and MINVIELLE, E. (2012). L’usage des indicateurs de performance sur la qualité-sécurité des soins : le cas de l’indicateur de tenue du dossier anesthésique à l’hôpital. In: Congrès ARAMOS 2012.
• BOUTY, I., GOMEZ, M.L. and DRUCKER-GODARD, C. (2012). Maintaining an Institution: The Institutional Work of Michelin in Haute Cuisine around the World. In: 8th New Institutional Workshop 2012.
• BOUTY, I. and GOMEZ, M.L. (2012). Rating as a Form of Institutional Control - An Institutional Work Perspective. In: 7th MCA/MACORG Symposium.
• BOUTY, I. and GOMEZ, M.L. (2012). Rating as a Form of Institutional Control - An Institutional Work Perspective (BOUTY I., M-L. GOMEZ). In: 2012 Management Accounting Research Group Conference (MARG).
• GOMEZ, M.L. and BOUTY, I. (2012). The Expansion of Stars Galaxy: The International Development of Elite Chefs and the Michelin Red Guide as Institutional Maintenance. In: EGOS-Sage-OMT-CJBS Paper Development Workshop on Power and Institutions.
• CAVELIUS, F., GOMEZ, M.L., LINDER, S., LORINO, P., MOTTIS, N. and ZICARI, A. (2012). The Impact of Management Control Systems on Work. In: 3ème Etats Généraux du Management 2012: Nouvelles Frontières du Management.
• LECA, B. and GOMEZ, M.L. (2005). Strategy as a Game: A Bourdieusian Approach to Managerial Strategies in an Organizational Field. In: Academy of Management Annual Conference.

• BOUTY, I., GOMEZ, M.L. and DRUCKER-GODARD, C. (2013). Maintaining an Institution: The Institutional Work of Michelin in Haute Cuisine around the World. ESSEC Business School.
• GOMEZ, M.L. (2009). Knowledge Dynamics During Planning Practices. ESSEC Business School.
• GOMEZ, M.L. and BOUTY, I. (2009). The Social Dimensions of Idea Work in Haute Cuisine: A Bourdieusian Perspective. ESSEC Business School.
• BOUTY, I. and GOMEZ, M.L. (2009). Unpacking Knowing Integration: A Practice-based Study in Haute Cuisine. ESSEC Business School.
• GOMEZ, M.L. (2007). A Bourdieusian Perspective on Strategizing. ESSEC Business School.
• GOMEZ, M.L. (1998). De l'apprentissage organisationnel à la construction de connaissances organisationnelles. ESSEC Business School.

• GOMEZ, M.L., KERVEILLANT, M. and LANGLOIS, M. (2022). Apprendre de deux années de crise sanitaire. La Tribune.
• RICHARD, C. and GOMEZ, M.L. (2021). Ecoles de commerce : l'agilité bricoleuse des professeurs. Les Echos - Le Cercle.
• GOMEZ, M.L. (2020). Contrôleurs de gestion, soyez les boussoles dans la crise. Les Echos - Le Cercle.
• GOMEZ, M.L. and BOUTY, I. (2006). Dans les marmites de l'innovation. Les Echos, pp. 2-3.

• GOMEZ, M.L. 2022. Une cellule de crise doit aujourd'hui être mise en place. March.