Chef and sommelier’s share in Michelin star success: The case of Denmark
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.
Keywords
Chef, Sommelier, Michelin Star, Denmark.
Project Number
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.
All the contents of this journal are licensed under a