E&M
2022/3
è Associate Professor of Practice di Strategia presso SDA Bocconi School of Management e docente di Business Strategy presso l’Università Bocconi. È coordinatore del Master of Management in Food & Beverage ed Editor di SDA Bocconi per la SDA Bocconi Case Collection, The Case Centre Collection e Ivey Collection. PhD in Business Administration and Management presso l'Università Bocconi. I suoi interessi di ricerca riguardano la resilienza organizzativa, la servitizzazione e la pianificazione strategica e le strategie competitive dei settori food & beverage.
The Protection of the Creativity of Chefs in the Haute Cuisine Sector
In most creative and cultural sectors, copyrights protect intellectual work, thus contributing to protecting competitive advantage. However, in the context of haute cuisine there is not yet a widespread practice regarding use of instruments that can legally protect the original creations of chefs. There are at least three reasons for the reticence of the haute cuisine sector to apply laws for protection of intellectual property: the difficulty of identifying the creative elements deserving protection; the risk of excessive legal protection to the detriment of creativity; and the existence of a system of social norms that in part substitutes legislation on intellectual property. There are some stratagems that chefs and companies in the sector can use to protect themselves; non-disclosure agreements, trade secrets, and registration of trademarks.