Ferran Adrià, Juli Soler y el restaurante elBulli. El placer de innovar

I. Moll de Alba Mendoza; J. Montaña Matosas

Ferran Adrià, Juli Soler y el restaurante elBulli. El placer de innovar

I. Moll de Alba Mendoza, J. Montaña Matosas

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Producción científica: Artículo en revista no indizada › Artículo

Resumen

Esta nota de investigación está basada en el resumen de un caso sobre el cocinero Ferran Adrià y su restaurante elBulli. Ferran Adrià está considerado por los especialistas el mejor cocinero del mundo en la actualidad, llamado a veces ¿el alquimista de la cocina¿. La revista norteamericana Time lo incluyó en la lista de los 10 personajes más innovadores del mundo en el año 2004. En los años 2006, 2007 y 2008, el restaurante elBulli fue elegido como el mejor restaurante del mundo por la revista The Restaurant Magazine. En el caso pueden estudiarse distintos aspectos que destacan el papel de la creatividad y de la innovación en la estrategia de un modelo de negocio que va mucho más allá de un simple restaurante.

Idioma original	Inglés
Páginas	155-158
Publicación especializada	Management international = International management = Gestión internacional
Estado	Publicada - 1 oct 2009

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title = "Ferran Adri{\`a}, Juli Soler y el restaurante elBulli. El placer de innovar",

abstract = "This research note is based on the summary of a case study involving the chef Ferran Adri{\`a} and his restaurant, elBulli. Sometimes called the 'alchemist chef', Ferran Adri{\`a} is currently considered by experts to be the world's best chef. In 2004, Time magazine included him in its list of the top ten most innovative people in the world. In 2006, 2007 and 2008, elBulli was chosen as the world's best restaurant by Restaurant magazine. The case study covers various aspects, including the role of creativity and innovation in the strategy of a business model that goes well beyond that of a mere restaurant.",

author = "{Moll de Alba Mendoza}, I. and {Monta{\~n}a Matosas}, J.",

year = "2009",

month = oct,

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language = "English",

pages = "155--158",

journal = "Management international = International management = Gesti{\'o}n internacional",

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N2 - This research note is based on the summary of a case study involving the chef Ferran Adrià and his restaurant, elBulli. Sometimes called the 'alchemist chef', Ferran Adrià is currently considered by experts to be the world's best chef. In 2004, Time magazine included him in its list of the top ten most innovative people in the world. In 2006, 2007 and 2008, elBulli was chosen as the world's best restaurant by Restaurant magazine. The case study covers various aspects, including the role of creativity and innovation in the strategy of a business model that goes well beyond that of a mere restaurant.

AB - This research note is based on the summary of a case study involving the chef Ferran Adrià and his restaurant, elBulli. Sometimes called the 'alchemist chef', Ferran Adrià is currently considered by experts to be the world's best chef. In 2004, Time magazine included him in its list of the top ten most innovative people in the world. In 2006, 2007 and 2008, elBulli was chosen as the world's best restaurant by Restaurant magazine. The case study covers various aspects, including the role of creativity and innovation in the strategy of a business model that goes well beyond that of a mere restaurant.

M3 - Article

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JO - Management international = International management = Gestión internacional

JF - Management international = International management = Gestión internacional

ER -

Ferran Adrià, Juli Soler y el restaurante elBulli. El placer de innovar

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