{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,8]],"date-time":"2026-04-08T02:37:27Z","timestamp":1775615847726,"version":"3.50.1"},"reference-count":102,"publisher":"Emerald","issue":"3","license":[{"start":{"date-parts":[[2017,5,8]],"date-time":"2017-05-08T00:00:00Z","timestamp":1494201600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.emerald.com\/insight\/site-policies"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["JKM"],"published-print":{"date-parts":[[2017,5,8]]},"abstract":"<jats:sec><jats:title content-type=\"abstract-subheading\">Purpose<\/jats:title><jats:p>Into cultural and creative industries, the innovation is increasingly realized by a lead creator which is supported by a specific team. Hence, this paper aims to understand the composition of this particular team.<\/jats:p><\/jats:sec><jats:sec><jats:title content-type=\"abstract-subheading\">Design\/methodology\/approach<\/jats:title><jats:p>The authors conducted an in-depth case study of \u201cDal Pescatore\u201d. This is the Italian restaurant keeping the highest award previewed by Michelin Guide from the longer period. The main figures of the restaurant are the head chefs (Nadia and Giovanni Santini) who are continually supported by a dedicated team<\/jats:p><\/jats:sec><jats:sec><jats:title content-type=\"abstract-subheading\">Findings<\/jats:title><jats:p>The analysis underlines the necessity to create a team which combines aged people linked to firms\u2019 tradition with a low percentage of young foreign apprentices. If the old-timer member assures a deep understanding of the firm\u2019s knowledge base, the young foreign apprentice can show an high learning attitude through which he\/she more easily shares their different knowledge.<\/jats:p><\/jats:sec><jats:sec><jats:title content-type=\"abstract-subheading\">Research limitations\/implications<\/jats:title><jats:p>This study discussed organizational efforts to foster innovation capacities of the main individuals into a firm. However, the present research suffers from some limitations which limits the generalizability of the results beyond the company studied: a single case study on a small and family firm with consolidated organizational routines. In addition, this research does not solutions about the mechanisms of interaction among these different team members.<\/jats:p><\/jats:sec><jats:sec><jats:title content-type=\"abstract-subheading\">Originality\/value<\/jats:title><jats:p>Recent studies observed how a number of cultural and creative firms innovate through a particular team that develops the ideas of a lead creator. Nevertheless, despite the increasing importance of these teams, their composition remains unclear.<\/jats:p><\/jats:sec>","DOI":"10.1108\/jkm-09-2016-0381","type":"journal-article","created":{"date-parts":[[2017,3,20]],"date-time":"2017-03-20T20:22:32Z","timestamp":1490041352000},"page":"607-622","source":"Crossref","is-referenced-by-count":29,"title":["Teams and lead creators in cultural and creative industries: evidence from the Italian haute cuisine"],"prefix":"10.1108","volume":"21","author":[{"given":"Tommaso","family":"Savino","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Antonio","family":"Messeni Petruzzelli","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Vito","family":"Albino","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"140","reference":[{"issue":"8","key":"key2020120723473846600_ref001","doi-asserted-by":"crossref","first-page":"2840","DOI":"10.1016\/j.jbusres.2015.12.053","article-title":"Observe, innovate, succeed: a learning perspective on innovation and the performance of entrepreneurial chefs","volume":"69","year":"2016","journal-title":"Journal of Business Research"},{"key":"key2020120723473846600_ref002","volume-title":"A Day at elBulli","year":"2008"},{"issue":"1","key":"key2020120723473846600_ref003","doi-asserted-by":"crossref","first-page":"19","DOI":"10.1080\/15428052.2012.728978","article-title":"Creativity and innovation patterns of haute cuisine chefs","volume":"11","year":"2013","journal-title":"Journal of Culinary Science & Technology"},{"issue":"1","key":"key2020120723473846600_ref004","doi-asserted-by":"crossref","first-page":"27","DOI":"10.1111\/j.1467-8691.2007.00417.x","article-title":"Creativity and innovation through multidisciplinary and multisectoral cooperation","volume":"16","year":"2007","journal-title":"Creativity and Innovation Management"},{"key":"key2020120723473846600_ref005","first-page":"123","article-title":"A model of creativity and innovation in organizations","volume":"10","year":"1988","journal-title":"Research in Organizational Behaviour"},{"issue":"1","key":"key2020120723473846600_ref006","doi-asserted-by":"crossref","first-page":"3","DOI":"10.1111\/caim.12044","article-title":"Creative hot spots: a network analysis of German Michelin-Starred chefs","volume":"23","year":"2014","journal-title":"Creativity and Innovation Management"},{"issue":"3","key":"key2020120723473846600_ref007","first-page":"368","article-title":"The case research strategy in studies of information systems","volume":"11","year":"1987","journal-title":"MIS Quarterly"},{"issue":"2","key":"key2020120723473846600_ref008","doi-asserted-by":"crossref","first-page":"345","DOI":"10.1177\/014920639101700205","article-title":"Five years of groups research: what we have learned and what needs to be addressed","volume":"17","year":"1991","journal-title":"Journal of management"},{"key":"key2020120723473846600_ref009","doi-asserted-by":"crossref","first-page":"49","DOI":"10.1080\/10286630290032431","article-title":"What can managers do for creativity? 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