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Marc Stierand

Dr Marc Stierand

Dr Marc Stierand

Full Professor

Fachgebiet

  • Kreativität, Ästhetik und sensorisches Wissen
  • Kulinarische Kunst
  • Bildungs- und Managemententwicklung
  • Manageriale und organisationale Kognition
  • Zukunft der Gastronomie
  • Servicequalität und -design

Biographie

Dr. Marc Stierand, der in ein Familienunternehmen hineingeboren wurde, entwickelte schon früh Fähigkeiten im Kundenservice und folgte seiner Leidenschaft für Lebensmittel, indem er eine Ausbildung zum Koch in Michelin-Sternerestaurants absolvierte. Als ordentlicher Professor für Dienstleistungsmanagement an der EHL und Gründungsdirektor des Institute of Business Creativity bringt Marc Stierand zwei Jahrzehnte an internationaler Lehrerfahrung in seine Arbeit ein.


Er ist eine anerkannte Autorität auf dem Gebiet der kulinarischen und unternehmerischen Kreativität, einem Forschungsbereich, den er 2007 ins Leben gerufen hat. Seine Fähigkeit, Erkenntnisse aus der Forschung auf Lehre und Praxis zu übertragen, wird von anderen Top-Business-Schulen wie CEIBS und IMD und führenden globalen Unternehmen nachgefragt, wo er Führungskräfte unterrichtet oder sie in Sachen Kreativität, Ästhetik und Innovation berät. Seine Forschungsarbeiten wurden mit mehreren Millionenbeträgen gefördert, in hochrangigen Fachzeitschriften für Hospitality Management und allgemeines Management veröffentlicht und mit mehreren Preisen ausgezeichnet, darunter der 'Tudor Rickards and Susan Moger Best Paper Award'.


Darüber hinaus ist Dr. Stierand Mitglied in den Redaktionsausschüssen mehrerer wissenschaftlicher Zeitschriften, in Unternehmensbeiräten und im Vorstand des Swiss Food and Nutrition Valley. Beruflich widmet er sich der Förderung von Innovation durch Kreativität in der Geschäftswelt, obwohl er privat zugibt, dass er beim Coaching seines Cockerspaniels Alfons weniger erfolgreich ist.

Auszeichnungen

2021 ‘The Tudor Rickards and Susan Moger Best Paper Award’ delivered by the CIM editorial board members, for the paper titled ‘Practices of creative leadership: A qualitative meta-analysis in haute cuisine’, “The jury, consisting of the CIM editors and editorial board, agrees that the paper offers a very innovative and creative perspective on a critical issue (creative leadership) with an interesting, relevant, and inspirational empirical context. It is exciting to read, and many voters reflected on the paper as an excellent illustration of the CIM spirit. Beyond the specific material on cuisine, the paper is a very good example of rigourous method in qualitative research. The three propositions both capture the essence of the work and provide solid guidance for discussion and future work.” (https://onlinelibrary.wiley.com/page/journal/14678691/homepage/tudor_rickards_award.htm)
2021 ‘Best Developmental Paper Award’ delivered by the British Academy of Management’s Research Methodology Track for the paper titled ‘Conducting research after the trauma of the COVID19 pandemic Towards the development of guidance for qualitative researchers’
2020 ‘Best Developmental Paper Award’ delivered by the British Academy of Management’s Research Methodology Track for the paper titled ‘A serialisation approach to a research study’
2019 ‘Best Developmental Paper Award’ delivered by the British Academy of Management’s Research Methodology Track for the paper titled ‘Frozen in Time: Unfolding Experiences in Archival Process Data’,
2018 ‘Best Developmental Paper Award’ delivered by the British Academy of Management’s Research Methodology Track for the paper titled ‘Intellectual Quietness: Our Struggles With Researching Creativity As A Process’, https://www.bam.ac.uk/news-story/9759
2017 My journal article was re-published in a Virtual Special Issue on Sensory Knowledge in Management Learning, http://journals.sagepub.com/page/mlq/collections/virtual-special-issues/sensory_knowledge?pbEditor=true. According to the journal’s editorial board, the seven papers published in this Virtual Special Issue of Management Learning showcase “the finest work on sensory knowledge that has been published in the journal in the least ten years.”
2016 ‘Best Developmental Paper Award’ delivered by the British Academy of Management’s Research Methodology Track for the paper titled ‘Reflecting on Becoming: The Role of Savoir, Savoir-Faire, and Savoir-Être’, https://www.bam.ac.uk/news-story/9022

Ausbildung

PhD in Management Science, Creativity & Innovation, Department of Management Science, University of Strathclyde

Unterrichtete Kurse

BACHELOR OF SCIENCE IN INTERNATIONAL HOSPITALITY MANAGEMENT
• Creating the Future of Food Service
• Service quality and design
MASTER IN HOSPITALITY MANAGEMENT
• Business research methods
• Creativity and innovation in the food and beverage sector
• Quality Excellence and Service Design

Unterrichtsort

EHL Campus Lausanne
EHL Campus (Singapore)
Akademische Publikationen

Akademische Publikationen von Marc Stierand

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Article

Developing creativity in practice : explorations with world-renowned chefs

Relatively little practice-based research explores situated learning beyond the level of basic skill development. This article seeks to expand our understanding by focusing on the situated development of high-level creativity in the practice of...

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Article

Reflecting on hospitality management education through a practice lens

Purpose – The purpose of this paper is to reflect on hospitality management education from a “practice epistemology” and discuss how a connecting of savoir (theoretical knowledge or “knowing”), savoir-faire (knowing how to do tasks, i.e....

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Article

Hotel revenue management : then, now and tomorrow

Contrary to the practical application of revenue management (RM), its theoretical definition has remained virtually unchanged. Today’s data-driven approach to RM forms an integral part of management and clearly contributes to the financial...

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Article

The role of intuition in the creative process of expert chefs

Scholars studying intuition are frequently focusing on decision takers and to this day, they conceptualize intuition as a form of judgment. More recently, the notion of intuition in creativity has been challenged by the argument that although the...

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Article

Supporting the competent practitioner : trans-disciplinary coaching with a knowledge-based expert system

The purpose of this paper is to describe the roles of the coach and the coachee from the perspective of their respective competences and a particular type of the coaching process that we call ‘competent coaching’. We also show how this process can...

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Article

Paradoxes of “creativity” : examining the creative process through an antenarrative lens

Accounts of the creative process tend to be retrospective and implicitly ground the creative act within the person, the mind, the moment, the idea; in doing so, they often miss the larger sociomaterial qualities that can provide us with important...

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Article

A designer on designing : a conversation with Johannes Torpe

Organizational research has explored how design thinking can fulfill the human needs of customers or users, but it has largely overlooked how it is shaped by the designer’s subjective experiences. In an attempt to stimulate greater scholarly...

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Article

Bracketing : a phenomenological theory applied through transpersonal reflexivity

Purpose–The purpose of this study is to improve our understanding of bracketing, one of the most centralphilosophical and theoretical constructs of phenomenology, as a theory of mind. Furthermore, we wanted toshowcase how this theoretical construct...

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Article

Practices of creative leadership : a qualitative meta?analysis in haute cuisine

Creative leadership has been studied in different collaborative contexts that can be summarized as facilitating employees' creativity, directing the realization of the creative vision of a leader and integrating different and diverse creative...

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Article

Food for thought: How curiosity externalization is fostered through organizational identity

Curiosity has increasingly been deemed to hold pivotal influence over the ventures founders create. While this growing body of knowledge has helped us understand the origins of a venture, what is less well understood is the process by which...

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Zeitschriftenpublikationen

Stierand, M., Saunders, M., & Eves, A. (2025). The Commercial Meal Experience in Context: An Exploration with Frequent Travelers. International Journal of Gastronomy and Food Science, 101242. https://doi.org/10.1016/j.ijgfs.2025.101242

Hinrichs, N., Stierand, M. & Glaveanu, V. (2023). Food for thought: How curiosity externalization is fostered through organizational identity. Organizational Behavior and Human Decision Processes, 179, 104293. https://doi.org/10.1016/j.obhdp.2023.104293

Miralles, M., Lee, B., Dörfler, V. and Stierand, M. (2022). Guest editorial: Investigating trauma: methodological, emotional and ethical challenges for the qualitative researcher. Qualitative Research in Organizations and Management, 17(4), 397-405. https://doi.org/10.1108/QROM-11-2022-999

Feuls, M., Stierand, M., Dörfler, V., Boje, D., & Haley, U. (2021). Practices of Creative Leadership: A Qualitative Meta-Analysis in Haute Cuisine. Creativity and Innovation Management, 30 (4), 783-797. https://doi.org/10.1111/caim.12471

Dörfler, V., & Stierand, M. (2021). Bracketing: A phenomenological theory applied through transpersonal reflexivity. Journal of organizational change management, 34(4), 778-793. https://doi.org/10.1108/JOCM-12-2019-0393

Stierand, M., Heelein, J., & Mainemelis, C. (2020). A Designer on Designing: A Conversation with Johannes Torpe. Journal of Management Inquiry, 29(3), 350-359. https://doi.org/10.1177/1056492619882090

Stierand, M., Boje, D. M., Glaveanu, V.P., Dörfler, V., Haley, U., & Feuls, M. (2019). Paradoxes of “creativity”: Examining the creative process through an antenarrative lens. Journal of Creative Behavior, 53(2), 65-170. https://doi.org/10.1002/jocb.224

Josephi, S., Stierand, M., & Van Mourik, A. (2016). Hotel revenue management: Then, now and tomorrow. Journal of Revenue & Pricing Management, 15, 252-257. https://doi.org/10.1057/rpm.2016.4

Stierand, M., & Dörfer, V. (2016). The Role of Intuition in the Creative Process of Expert Chefs. Journal of Creative Behavior, Special Issue on Creativity and Food, 50(3), 178-185. https://doi.org/10.1002/jocb.100

Velencei, J., Baracskai, Z. , Dorfler, V., & Stierand, M. (2016). Supporting the competent practitioner: Trans-disciplinary coaching with a knowledge-based expert system. International Journal of Management Science and Business Administration, 2(12), 20-27. https://doi.org/10.18775/ijmsba.1849-5664-5419.2014.212.1002

Stierand, M. (2015). Developing creativity in practice: Explorations with world-renowned chefs. Management Learning, 46(5), 598-617. https://doi.org/10.1177/1350507614560302

Stierand, M., & Zizka, L. (2015). Reflecting on hospitality management education through a practice lens. Journal of Quality Assurance in Education, 23(4), 353-363. https://doi.org/10.1108/QAE-04-2015-0013

Stierand, M., Dörfler, V., & MacBryde, J. (2014). Creativity and Innovation in Haute Cuisine: Towards a Systemic Model. Creativity and Innovation Management, 23(1), 15-28. https://doi.org/10.1111/caim.12050