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Marc Stierand

Dr Marc Stierand

Dr Marc Stierand

Full Professor

Expertise

  • Creativity, aesthetics, and sensory knowing
  • Culinary arts
  • Management education & development
  • Managerial and organizational cognition
  • Creating the Future of Food Service
  • Service quality and design

Biography

Dr. Marc Stierand, born into a family business, developed customer service skills early on and pursued his passion for food by becoming a trained chef in Michelin-starred restaurants. Now a Full Professor of Service Management at EHL and the Founding Director of the Institute of Business Creativity, Marc brings two decades of international teaching experience to his work.


He is recognized as an authority on culinary and business creativity, a research field he started in 2007. His ability to transfer insights from research for teaching and practice is sought after by other top business schools like CEIBS and IMD and leading global corporations, where he teaches executives or advises them on creativity, aesthetics and innovation. His research has attracted several millions in funding, has been published in top-tier hospitality management and general management journals, and has won several awards including the ‘Tudor Rickards and Susan Moger Best Paper Award.


Moreover, Dr. Stierand serves on the editorial boards of a number of academic journals, company advisory boards, and executive board of the Swiss Food and Nutrition Valley. Professionally, he’s dedicated to fostering innovation through creativity for the business world, though privately, he admits to being less successful in coaching his Cocker Spaniel, Alfons.

Awards

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

Education

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

Courses Taught

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

Teaching Location

EHL Campus Lausanne
EHL Campus (Singapore)
Academic Publications

Academic publications from 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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Journal publications

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.

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.

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.

Dörfler, V., & Stierand, M. (2021). Bracketing: A phenomenological theory applied through transpersonal reflexivity. Journal of organizational change management, 34(4), 778-793.

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

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.

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

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, 12(2), 20-27.

Stierand, M. (2015). Developing creativity in practice: Explorations with world-renowned chefs. Management Learning, 46, 598-617.

Stierand, M., & Zizka, L. (2015). Reflecting on hospitality management education through a practice lens. Journal of Quality Assurance in Education, 23(4), 353-363.

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.