The role of technology in the skills and creativity of chefs

Authors

  • Faruk Seyitoğlu Department of Economics, Management, Industrial Engineering and Tourism, Research Unit on Governance, Competitiveness and Public Policies (GOVCOPP), University of Aveiro, Portugal. Faculty of Tourism, Mardin Artuklu University, Türkiye. Zangador Research Institute. Email: fseyitoglu@ua.pt https://orcid.org/0000-0002-7859-6006
  • Francesc Fusté-Forné Department of Business, University of Girona, Girona, Catalonia, Spain Email: francesc.fusteforne@udg.edu https://orcid.org/0000-0002-3800-9284
  • Serkan Yiğit Department of Gastronomy and Culinary Arts, Faculty of Tourism, Mardin Artuklu University, Türkiye. Email: serkanyigit@artuklu.edu.tr https://orcid.org/0000-0003-1284-7236
  • Süleyman Engin Department of Gastronomy and Culinary Arts, Faculty of Tourism, Mardin Artuklu University, Türkiye. Email: suleymanengin@artuklu.edu.tr https://orcid.org/0000-0001-6775-952X

DOI:

https://doi.org/10.54055/ejtr.v39i.3840

Keywords:

technology, chef, creativity, restaurant, hospitality, skills, future

Abstract

This research note addresses a gap in current research on the role of technology in restaurants, which often focuses on operational benefits and customer experience rather than the experiential impact on chefs. Based on an exploratory qualitative research design using semi-structured interviews with chefs, the study explores how chefs perceive the influence of integrating technological tools in their future practices and the impact on their skills and creativity. The findings provide insights into the facilitative and destructive roles of technology. The paper contributes to the understanding of how and why technology enhances and inhibits human skills and creativity, thus guiding businesses in hospitality about the adoption of technology in restaurants.

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Published

2025-01-15

How to Cite

Seyitoğlu, F., Fusté-Forné, F., Yiğit, S., & Engin, S. (2025). The role of technology in the skills and creativity of chefs. European Journal of Tourism Research, 39, 3912. https://doi.org/10.54055/ejtr.v39i.3840