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. He is recognized as an authority on culinary and business creativity, a research field he started in 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.
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. Hinrichs, N. Food for thought: How curiosity externalization is fostered through organizational identity. Organizational Behavior and Human Decision Processes, , Miralles, M. Guest editorial: Investigating trauma: methodological, emotional and ethical challenges for the qualitative researcher.
Qualitative Research in Organizations and Management, 17 4 , Bracketing: a phenomenological theory applied through transpersonal reflexivity.
Journal of Organizational Change Management. Stierand, M. Journal of Management Inquiry, 29 3 , Journal of Creative Behavior, 53 2 , Hotel revenue management: Then, now and tomorrow.
Developing creativity in practice: Explorations with world-renowned chefs. Management Learning, 46, Reflecting on hospitality management education through a practice lens. Journal of Quality Assurance in Education, 23 4 , Creativity and Innovation Management, 23 1 , Project: When the wild mind meets the disciplined eye: Professional identity development at the intersection of institutional logics and creativity, Date: It is exciting to read, and many voters reflected on the paper as an excellent illustration of the CIM spirit.
