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Marc Stierand

Dr Marc Stierand

Dr Marc Stierand

Professeur Titulaire

Expertise

  • Créativité, esthétique et savoir sensoriel
  • Arts culinaires
  • Éducation et développement en management
  • Cognition managériale et organisationnelle
  • Créer l'avenir de la restauration
  • Qualité et design des services

Biographie

Issu d'une famille d'entrepreneurs, le Dr Marc Stierand a développé très tôt un sens aigu du service client et a cultivé sa passion pour la gastronomie en devenant chef cuisinier dans des restaurants étoilés Michelin. Aujourd'hui professeur titulaire de gestion des services à l'EHL et directeur fondateur de l'Institut de la créativité en entreprise, Marc apporte à son travail vingt ans d'expérience internationale dans l'enseignement.


Il est reconnu comme une autorité en matière de créativité culinaire et commerciale, un domaine de recherche qu'il a initié en 2007. Sa capacité à transposer les résultats de la recherche en enseignement et en pratique est recherchée par d'autres grandes écoles de commerce comme le CEIBS et l'IMD, ainsi que par de grandes entreprises internationales, où il forme des cadres ou les conseille sur la créativité, l'esthétique et l'innovation. Ses recherches ont permis de lever plusieurs millions d'euros, ont été publiées dans des revues de premier plan en gestion hôtelière et en management général, et ont été récompensées par de nombreux prix, dont le prix Tudor Rickards et Susan Moger du meilleur article. De plus, le Dr Stierand siège aux comités de rédaction de plusieurs revues académiques, aux conseils consultatifs d'entreprises et au conseil d'administration de la Swiss Food and Nutrition Valley. Sur le plan professionnel, il se consacre à promouvoir l'innovation par la créativité dans le monde des affaires, même si, dans sa vie privée, il admet avoir moins de succès avec son cocker spaniel, Alfons.

Récompenses

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

Formation

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

Cours enseignés

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

Lieu d'enseignement

EHL Campus Lausanne

Publications dans des revues

Spence, C., & Stierand, M. (2026). Culinary creativity under pressure: A narrative review of its possibilities and pitfalls. International Journal of Gastronomy and Food Science, 43. https://doi.org/10.1016/j.ijgfs.2026.101451

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