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Dr Marc Stierand

Le Dr Marc Stierand est Professeur Associé en management de services et directeur de l'Institute of Business Creativity à l'Ecole hôtelière de Lausanne. Avant de rejoindre le monde académique, il a été chef dans des restaurants étoilés et des hôtels de luxe. Ses recherches portent sur la cognition managériale et organisationnelle ainsi que sur l'éducation et le développement de la gestion dans le contexte de l'accueil, avec un intérêt particulier pour la créativité personnelle et collective, l'intuition et le talent. Marc est l'auteur de plusieurs articles parus dans divers médias, notamment Management Learning, Creativity and Innovation Management, le Journal of Creative Behavior, et le International Journal of Contemporary Hospitality Management. Il est régulièrement conférencier et préside des séances à l'Academy of Management Annual Meeting (AOM) et à la British Academy of Management Annual Conference (BAM), où il est également membre du comité directeur du Research Methodology Special Interest Group.

Dr Marc Stierand

Associate Professor

PhD, Department of Management Science, University of Strathclyde
professor.areaOfExpertise
  • Cognition managériale et organisationnelle
  • Gestion de l'éducation
  • Intuition créative personnelle et d'équipe
  • Gestion des talents
  • Arts culinaires
Marc Stierand
professor.recent_publication
  • The Institute of Business Creativity [https://www.ehl.edu/fr/institute-of-business-creativity]
professor.past_publication
  • Stierand, M., Heelein, J. & Mainemelis, C. (forthcoming). A Designer on Designing: A Conversation with Johannes Torpe. Journal of Management Inquiry.
  • Stierand, M. (2020). Culinary Creativity. In Runco, M. & Pritzker, S. (Eds.). Encyclopedia of Creativity. London: Elsevier.
  • Stierand, M. & Dörfler, V. (2016). The Role of Intuition in the Creative Process of Expert Chefs. Journal of Creative Behavior, 50(4), 178-185.
  • 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.
professor.research&Recognitions
  • 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.’
  • 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.