This paper focuses on creative leadership practice in haute cuisine restaurants. It is based on an empirical study of ten starred restaurants to examine how the chef directs the efforts and the organization to enhance creative practice. It identifies three facets of creative leadership practices: enabling, as configuring the creative space.
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.