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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

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