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Dr Marc Stierand

Marc Stierand, PhD, is an Associate Professor of Service Management and the Director of the Institute of Business Creativity at EHL. Before joining the world of academia, he was a chef in Michelin-starred restaurants and luxury hotels. His research focuses on managerial and organizational cognition and management education and development in the hospitality context, with particular interest in personal and team creativity, intuition, and talent. Marc has authored several papers in diverse outlets including Management Learning, Creativity and Innovation Management, the Journal of Creative Behavior, and the International Journal of Contemporary Hospitality Management. He is a regular presenter and session chair at the Academy of Management Annual Meeting (AOM) and the British Academy of Management Annual Conference (BAM) where he is also a steering group member of the Research Methodology Special Interest Group.

Dr Marc Stierand

Associate Professor

PhD, Department of Management Science, University of Strathclyde
professor.areaOfExpertise
  • Creativity
  • Innovation
  • Management learning
  • Service management
Marc Stierand
professor.recent_publication
  • The Institute of Business Creativity [The Institute of Business Creativity [https://www.ehl.edu/en/institute-of-business-creativity]]
professor.past_publication
  • Stierand, M, Boje, D, Glăveanu, V, Dörfler, V, Haley, U & Feuls, M (forthcoming) ‘Paradoxes of creativity: examining the creative process through an antenarrative lens’, Journal of Creative Behavior.
  • Dörfler, V and Stierand, M (Eds., forthcoming) Handbook of Research Methods on Creativity. Cheltenham: Edward Elgar.
  • Dörfler, V & Stierand, M (forthcoming) Extraordinary: Reflections on Sample Representativeness, Lebuda, I & Glăveanu, V (Eds.) The Palgrave Handbook of Social Creativity Research. London: Palgrave Macmillan.
  • Dörfler, V and Stierand, M (2017) ‘The Underpinnings of Intuition’, Liebowitz, J, Paliszkiewicz, J and Gołuchowski, J (Eds.), Intuition, Trust, and Analytics, pp. 3-20. Boca Raton, FL: Taylor & Francis.
  • Stierand, M and Dörfler, V (2016) ‘The Role of Intuition in the Creative Process of Expert Chefs‘, Journal of Creative Behavior, Vol. 50, 4, pp. 178-185.
  • Mainemelis, C and Stierand, M (2016) ‘What if play were the core motive of work?’, Annual Meeting of the Academy of Management (AOM), 5-9 August, Anaheim, USA.
  • Stierand, M (2015) ‘Developing Creativity in Practice: Explorations with World-Renowned Chefs’, Management Learning, Vol. 46, 5, pp. 598-617.
  • Stierand, M, Dörfler, V and MacBryde, J (2014) ‘Creativity and Innovation in Haute Cuisine: Towards a Systemic Model’, Creativity and Innovation Management, Vol. 23, 1, pp. 15-28.
  • Stierand, M and Dörfler, V (2014) ‘Researching Intuition in Personal Creativity’, in M. Sinclair (Ed.), Handbook of Research Methods on Intuition. Cheltenham: Edward Elgar.
  • Stierand, M and Dörfler, V (2012) ‘Reflecting on a Phenomenological Study of Creativity and Innovation in Haute Cuisine’, International Journal of Contemporary Hospitality Management, Vol. 24, 6, pp. 946-957.
  • Stierand, M, Boje, D, Dörfler, V, Haley, U & Feuls, M (forthcoming) ‘Paradoxes of creativity: examining the creative process through an antenarrative lens’, Journal of Creative Behavior.
  • Velencei, Jolán, Baracskai, Zoltán, Dörfler, Viktor & Stierand, Marc (2016) ‘Supporting the Competent Practitioner: Transdisciplinary Coaching with a Knowledge-Based Expert System’, International Journal of Management Science and Business Administration, Vol. 2, 12, pp. 20-27.
  • Stierand, M and Dörfler, V (2016) ‘The Role of Intuition in the Creative Process of Expert Chefs‘, Journal of Creative Behavior, Vol. 50, 4, pp. 178-185.
  • Josephi, S, Stierand, M and Mourik, van Aad (2016) ‘Hotel Revenue Management: Then, Today and Tomorrow’, Journal of Revenue and Pricing Management, Vol. 15, 3, pp. 252–257.
  • Stierand, M and Zizka, L (2015) ‘Reflecting on Hospitality Education through a Practice Lens’, Quality Assurance in Education, Vol. 23, 4, pp. 353-363.
  • Stierand, M (2015) ‘Developing Creativity in Practice: Explorations with World-Renowned Chefs’, Management Learning, Vol. 46, 5, pp. 598-617.
  • Visscher, K., Stierand, M., & de Weerd-Nederhof, P. (2014). Editorial. Creativity and Innovation Manage-ment, Vol. 23, 1, pp. 1-2.
  • Stierand, M, Dörfler, V and MacBryde, J (2014) ‘Creativity and Innovation in Haute Cuisine: Towards a Systemic Model’, Creativity and Innovation Management, Vol. 23, 1, pp. 15-28.
  • Stierand, M and Wood, R (2012) ‘Reconceptualising the Commercial Meal Experience in the Hospitality Industry’, Journal of Hospitality and Tourism Management, Vol. 19, 14, pp. online.
  • Stierand, M and Dörfler, V (2012) ‘Reflecting on a Phenomenological Study of Creativity and Innovation in Haute Cuisine’, International Journal of Contemporary Hospitality Management, Vol. 24, 6, pp. 946-957.
  • Heeroma, D, Melissen, F and Stierand, M (2012) ‘The Problem of Addressing Culture in Workplace Strategies’, Facilities, Vol. 30, 7/8, pp. 269-277.
  • Cousins, J, O’Gorman, K and Stierand, M (2010) ‘Molecular Gastronomy: Basis for a New Culinary Movement or Modern Day Alchemy?’, International Journal of Contemporary Hospitality Management, Vol. 22, 3, pp. 399-415.
  • Stierand, M and Lynch, P (2008) ‘The Art of Creating Culinary Innovations’, Tourism and Hospitality Research, Vol. 8, 4, pp. 337-350.
professor.research&Recognitions
  • 2017: 'Developing creativity in practice: Explorations with world-renowned chefs' included in a Virtual Special Issue of Management Learning on sensory knowledge that the journal believes illustrates 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 ‘Reflecting on Becoming: The Role of Savoir, Savoir-Faire, and Savoir-Être.’
  • 2016: 'Creativity and Innovation in Haute Cuisine: Towards a Systemic Model' is listed as the most cited Creativity and Innovation Management articles published in 2014 and 2015.