The effect of innovation and creativity processes on employee stress in Michelin star restaurants in Germany

The gastronomy sector has increasingly evolved into a dynamic and multi-layered structure due to rapidly changing consumer expectations, technological advancements, and intensifying competition. In this transformation process, Michelin-starred restaurants have transcended the status of merely offering high-quality service and have become creative venues that deliver gastronomic experiences focused on aesthetics, originality, and innovation. The aim of this study is to investigate the impact of innovation and creativity processes on the stress levels of employees working in Michelin-starred restaurants in Germany. A case study design, one of the qualitative research methods, was used in this study. The sample consists of 12 restaurant employees, 6 head chefs and 6 sous chefs, working in Michelin-starred restaurants in Germany. A semi-structured interview form was used as the data collection tool. The data collected through interviews were analyzed using MAXQDA 2020, a qualitative data analysis software. The data, along with demographic information, were transferred to the MAXQDA program and then subjected to thematic analysis, where themes and sub-themes were identified and coded. By examining the experiences of head chefs and sous chefs working in Michelin-starred restaurants through thematic analysis, this study provides a comprehensive perspective on their professional lives. The findings indicate that while working in such restaurants offers significant advantages in terms of professional development, prestige, and creativity, it also entails substantial challenges and stressors due to high expectations, intense workloads, and the constant pressure to achieve perfection. Innovation processes were assessed as dynamic and multi-layered structures shaped by individual creativity, intra-team collaboration, and the interaction of diverse sources of inspiration. The sustainability of creative processes was found to be supported by open communication, experimental practices, and effective institutional strategies. Furthermore, although innovation can serve as a motivational factor for employees, it was observed that a lack of adequate organizational support can increase stress levels. Keywords: Michelin restaurants, creativity, innovation, employee stress