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Chef and sommelier’s share in Michelin star success: The case of Denmark

Year 2023, Volume 8, Issue 1, 19 - 25, 31.07.2023
https://doi.org/10.31822/jomat.2023-8-1-19

Abstract

Enjoying a meal at a Michelin restaurant is quite a satisfying experience for consumers; working at one of these prestigious restaurants is similarly satisfying for a chef and sommelier. Chefs have long been the dominant factors in restaurants. In recent years, it has been observed that the sommeliers have become the partners of chefs in this important role. This study includes executive chefs, head chefs, sommeliers, and head sommeliers working at 11 different Michelin restaurants in Denmark with 1 and 2 stars. The findings confirm the recent contribution of sommeliers, which is mentioned in the related literature. In addition, the findings of this study indicate that the success of a chef in receiving a Michelin star and keeping it is mostly affected by the physical elements such as crew, materials, and presentation. Sommeliers, on the other hand, contribute to this success through abstract service elements such as the harmony of different elements on the table, food & wine harmony, menu tasting and increasing experience quality. It has also been determined that the impact of sommeliers on restaurant management will increase soon as they are the faces, in a sense ‘models’ of restaurants and they make unique contributions to customer satisfaction.



References

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  • Arıkan, R. (2012). Araştırma Yöntem ve Teknikleri (2nd. ed.). Ankara: Nobel Yayıncılık.
  • Cousins, J., O'Gorman, K., & Stierand, M. (2010). Molecular gastronomy: Cuisine innovation or modern day alchemy?. International Journal of Contemporary Hospitality Management, 22(3), 399-415.
  • Dewald, B. (2008). The role of the sommeliers and their influence on US restaurant wine sales. International Journal of Wine Business Research, 20(2), 111-123.
  • Ekiz, D. (2013). Bilimsel Araştırma Yöntemleri, (3rd. ed.). Ankara: Anı Yayıncılık.
  • Gillespie, J. H. (1994). The Causes of Molecular Evolution. Oxford University Press.
  • Green, K. (2003). You’re a what? Wine steward. Occupational Outlook Quarterly, 202, 30-1.
  • Harrington, R. J. (2005). Journal of Culinary Science & Technology. Canada: The Haworth Press.
  • Jenkins, A. (2017). “Nadine Levy Redzepi: What do you cook for the world’s best chef?” https://www.theguardian.com/lifeand- style/2017/sep/17/nadine-levy-redzepi-noma- what-to-cook-for-the-worlds-best-chef The Guardian Online [accessed 10/3/2021]
  • Johri, F. (2014). Stress in Michelin restaurants. University of Applied Sciences. 
  • Karataş, Z. (2015). Sosyal bilimlerde nitel araştirma yöntemleri. Manevi Temelli Sosyal Hizmet Araştırmaları Dergisi, 1(1), 62-80.
  • Lane, C. (2010). The Michelin-starred restaurant sector as a cultural industry: A cross-national comparison of restaurants in the UK and Germany. Food, Culture & Society, 13(4), 493-519.
  • Lau, T., Cheung, M. L., Pires, G. D., & Chan, C. (2019). Customer satisfaction with sommelier services of upscale Chinese restaurants in Hong Kong. International Journal of Wine Business Research, 31(4), 532-554.
  • MacNeil, K. (2015). The wine bible. Workman Publishing.
  • Manske, M., & Cordua, G. (2005). Understanding the sommelier effect. International journal of Contemporary Hospitality Management, 17(7), 569-576.
  • Meng, J. G., & Kevin, M. (2008). Predictors of relationship quality for luxury restaurants. Journal of Retailing and Consumer Services 15(6), 509-515.
  • Michelin Travel. (2012). http://www.michelintravel.com [accessed 11/3/2021]
  • Miklós, I. (2019). A fault in our stars: Competitiveness among Michelin-star restaurants. Marketing & Menedzsment, 53(1), 31-41.
  • Oliveira-Brochado, A., & da Silva, R. V. (2014). The wine list design by upscale restaurants. International Journal of Humanities and Social Sciences, 8(4), 1052-1056
  • Ottenbacher, M., & Harrington, R. J. (2007). The culinary innovation process: A study of Michelin-starred chefs. Journal of Culinary Science & Technology, 5(4), 9-35.
  • Parr, R., & Mackay, J. (2010). Secrets of the Sommeliers: How to Think and Drink like The World’s Top Wine Professionals (1st ed.). New York: Ten Speed Press.
  • Scander, H., Neuman, N., Tellström, R., & Yngve, A. (2020). Acquiring competence: Sommeliers on ‘good’food and beverage combinations. International Journal of Gastronomy and Food Science, 20, 100199.
  • Simon, J. (1996). Wine with Food. New York: Simon & Schuster.
  • Stelzer, C. (2011). Dinner with Churchill: Policy Making at the Dinner Table. Hachette UK.
  • Subakti, A. G. (2013). Overview Michelin star reputation restaurant in hospitality industry. Binus Business Review, 4(1), 290-299.
  • TASI. (2015). Sommelier (The Association de la Sommellerie Internationale), available at: www. sommellerie-internationale.com/en/about_asi/ (accessed 30 June 2015).
  • Walker, J. R. (2010). The Restaurant: From Concept to Operation. New Jersey: John Wiley & Sons.

Year 2023, Volume 8, Issue 1, 19 - 25, 31.07.2023
https://doi.org/10.31822/jomat.2023-8-1-19

Abstract

References

  • Alonso, A. (2014). Wine cellar experiences in the southeastern United States: Educating the winery visitor on muscadine wines. Journal of Foodservice Business Research, 17(1), 1-18.
  • Arıkan, R. (2012). Araştırma Yöntem ve Teknikleri (2nd. ed.). Ankara: Nobel Yayıncılık.
  • Cousins, J., O'Gorman, K., & Stierand, M. (2010). Molecular gastronomy: Cuisine innovation or modern day alchemy?. International Journal of Contemporary Hospitality Management, 22(3), 399-415.
  • Dewald, B. (2008). The role of the sommeliers and their influence on US restaurant wine sales. International Journal of Wine Business Research, 20(2), 111-123.
  • Ekiz, D. (2013). Bilimsel Araştırma Yöntemleri, (3rd. ed.). Ankara: Anı Yayıncılık.
  • Gillespie, J. H. (1994). The Causes of Molecular Evolution. Oxford University Press.
  • Green, K. (2003). You’re a what? Wine steward. Occupational Outlook Quarterly, 202, 30-1.
  • Harrington, R. J. (2005). Journal of Culinary Science & Technology. Canada: The Haworth Press.
  • Jenkins, A. (2017). “Nadine Levy Redzepi: What do you cook for the world’s best chef?” https://www.theguardian.com/lifeand- style/2017/sep/17/nadine-levy-redzepi-noma- what-to-cook-for-the-worlds-best-chef The Guardian Online [accessed 10/3/2021]
  • Johri, F. (2014). Stress in Michelin restaurants. University of Applied Sciences. 
  • Karataş, Z. (2015). Sosyal bilimlerde nitel araştirma yöntemleri. Manevi Temelli Sosyal Hizmet Araştırmaları Dergisi, 1(1), 62-80.
  • Lane, C. (2010). The Michelin-starred restaurant sector as a cultural industry: A cross-national comparison of restaurants in the UK and Germany. Food, Culture & Society, 13(4), 493-519.
  • Lau, T., Cheung, M. L., Pires, G. D., & Chan, C. (2019). Customer satisfaction with sommelier services of upscale Chinese restaurants in Hong Kong. International Journal of Wine Business Research, 31(4), 532-554.
  • MacNeil, K. (2015). The wine bible. Workman Publishing.
  • Manske, M., & Cordua, G. (2005). Understanding the sommelier effect. International journal of Contemporary Hospitality Management, 17(7), 569-576.
  • Meng, J. G., & Kevin, M. (2008). Predictors of relationship quality for luxury restaurants. Journal of Retailing and Consumer Services 15(6), 509-515.
  • Michelin Travel. (2012). http://www.michelintravel.com [accessed 11/3/2021]
  • Miklós, I. (2019). A fault in our stars: Competitiveness among Michelin-star restaurants. Marketing & Menedzsment, 53(1), 31-41.
  • Oliveira-Brochado, A., & da Silva, R. V. (2014). The wine list design by upscale restaurants. International Journal of Humanities and Social Sciences, 8(4), 1052-1056
  • Ottenbacher, M., & Harrington, R. J. (2007). The culinary innovation process: A study of Michelin-starred chefs. Journal of Culinary Science & Technology, 5(4), 9-35.
  • Parr, R., & Mackay, J. (2010). Secrets of the Sommeliers: How to Think and Drink like The World’s Top Wine Professionals (1st ed.). New York: Ten Speed Press.
  • Scander, H., Neuman, N., Tellström, R., & Yngve, A. (2020). Acquiring competence: Sommeliers on ‘good’food and beverage combinations. International Journal of Gastronomy and Food Science, 20, 100199.
  • Simon, J. (1996). Wine with Food. New York: Simon & Schuster.
  • Stelzer, C. (2011). Dinner with Churchill: Policy Making at the Dinner Table. Hachette UK.
  • Subakti, A. G. (2013). Overview Michelin star reputation restaurant in hospitality industry. Binus Business Review, 4(1), 290-299.
  • TASI. (2015). Sommelier (The Association de la Sommellerie Internationale), available at: www. sommellerie-internationale.com/en/about_asi/ (accessed 30 June 2015).
  • Walker, J. R. (2010). The Restaurant: From Concept to Operation. New Jersey: John Wiley & Sons.

Details

Primary Language English
Subjects Hospitality Leisure Sport and Tourism
Published Date July 2023 (First Published Online 01-11-2022)
Journal Section Contents
Authors

Sami Sonat ÖZDEMİR> (Primary Author)
BALIKESİR ÜNİVERSİTESİ, TURİZM FAKÜLTESİ
0000-0003-4796-6083
Türkiye


Buğra ÖZDEMİR>
It is not affiliated with an institution
0000-0002-0698-8406
Türkiye

Publication Date July 31, 2023
Published in Issue Year 2023, Volume 8, Issue 1

Cite

APA Özdemir, S. S. & Özdemir, B. (2023). Chef and sommelier’s share in Michelin star success: The case of Denmark . Journal of Multidisciplinary Academic Tourism , 8 (1) , 19-25 . DOI: 10.31822/jomat.2023-8-1-19



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