{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,4]],"date-time":"2026-04-04T20:11:47Z","timestamp":1775333507719,"version":"3.50.1"},"reference-count":215,"publisher":"Emerald","issue":"9","license":[{"start":{"date-parts":[[2023,8,8]],"date-time":"2023-08-08T00:00:00Z","timestamp":1691452800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.emerald.com\/insight\/site-policies"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["EJM"],"published-print":{"date-parts":[[2023,11,23]]},"abstract":"<jats:sec><jats:title content-type=\"abstract-subheading\">Purpose<\/jats:title><jats:p>This study aims, first, to understand consumers\u2019 perception of chefs as human brands (i.e. study one). Second, tests were run to assess the validity of a new conceptual model of the relationships between the factors of chef image, luxury restaurant image, both images\u2019 congruity and consumers\u2019 hedonic and novelty experiences and happiness and well-being (i.e. study two).<\/jats:p><\/jats:sec><jats:sec><jats:title content-type=\"abstract-subheading\">Design\/methodology\/approach<\/jats:title><jats:p>The first qualitative study involved using Leximancer software to analyse the data drawn from 43 interviews with luxury restaurant clients. In the second quantitative study, 993 valid survey questionnaires were collected, and the proposed model was tested using structural equation modelling.<\/jats:p><\/jats:sec><jats:sec><jats:title content-type=\"abstract-subheading\">Findings<\/jats:title><jats:p>The results reveal that consumers perceive chefs as human brands and the associated narratives include both performance- and popularity-based characteristics. The findings support the conclusion that individuals give great importance to chefs\u2019 image and the congruence between chefs and their restaurant\u2019s image. In addition, luxury restaurant image only affects novelty experiences, and both hedonic and novelty experiences have a positive effect on customers\u2019 happiness and well-being.<\/jats:p><\/jats:sec><jats:sec><jats:title content-type=\"abstract-subheading\">Research limitations\/implications<\/jats:title><jats:p>This research focused on Portuguese luxury restaurants. The consumers\u2019 happiness and well-being needs to be replaced by other outcomes to confirm if the model produces consistent results.<\/jats:p><\/jats:sec><jats:sec><jats:title content-type=\"abstract-subheading\">Practical implications<\/jats:title><jats:p>The results should help luxury restaurant managers understand more fully which pull factors are valued by their clients and which aspects contribute the most to their pleasure and welfare.<\/jats:p><\/jats:sec><jats:sec><jats:title content-type=\"abstract-subheading\">Originality\/value<\/jats:title><jats:p>This study adds to the extant literature by exploring consumers\u2019 perceptions of chefs as human brands and the role these chefs\u2019 image play in customers\u2019 luxury restaurant experiences and perceived happiness and well-being.<\/jats:p><\/jats:sec>","DOI":"10.1108\/ejm-12-2021-0988","type":"journal-article","created":{"date-parts":[[2023,8,7]],"date-time":"2023-08-07T05:55:05Z","timestamp":1691387705000},"page":"2513-2543","source":"Crossref","is-referenced-by-count":14,"title":["What\u2019s on the menu? 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