AI & Gastronomy
Integrating artificial intelligence into a hotel or restaurant's operations, without ever sacrificing the chef's craft
I work with hotels and restaurants that want to integrate AI into their real operations, not as a marketing argument, but as a concrete lever on culinary creativity, forecasting and purchasing, guest personalisation, and operational efficiency.
I have completed an MBA in Hospitality at EHL Hospitality Business School, with a capstone on artificial intelligence as a creative partner in haute cuisine, research supervised by Dr Marc Stierand.
I examine how culinary technologies, from data-driven fermentation tools to generative models used as creative aids, tend to face early resistance before adoption, and what that implies for how tomorrow's kitchens are governed and trained.
This work directly informs my view of Culinary Director and association-governance roles: a conviction that well-governed technology strengthens the chef's craft rather than replacing it.
Conclusion of my research
A creative partner, not a replacement
AI feeds ideation and exploration; the final gesture, the taste, the decision stay with the chef.
Useful in specific places
Demand forecasting, guest personalisation, ideation support: that's where it earns its place. Elsewhere, it's often a marketing argument.
Human know-how stays the filter
A generated suggestion is only as good as what the chef does with it. AI proposes, the kitchen decides.
A governance question as much as a technology one
Successful adoption depends less on the tool than on how a kitchen and its culinary leadership choose to receive it.