Does chefs’ perfectionism foster culinary creativity in Taiwan? Exploring the moderating role of turnover intention
基于自我决定理论和特质激活理论，研究了台湾厨师完美主义特质对烹饪创造力的影响，发现三种完美主义均正向促进创造力，而离职意向负向调节这一关系。
Purpose Based on self-determination theory, this study aims to explore how perfectionism traits affected chefs’ culinary creativity. In addition, drawing on trait activation theory, it investigated the moderating role of turnover intention, providing insights into the complex dynamics between these factors in the culinary profession. Design/methodology/approach The samples for the formal questionnaire included chefs from five-star hotels, independent restaurants and chain restaurants in Taiwan, all of whom had a minimum of six months of work experience. Using purposive sampling, 360 questionnaires were distributed, resulting in 236 valid responses and an effective response rate of 65.56%. Findings The results of the analysis indicated the following: self-oriented, other-oriented and socially prescribed perfectionism had a positive impact on chefs’ culinary creativity; and turnover intention played a moderating role with a negative impact on the influence of self-oriented, other-oriented and socially prescribed perfectionism on chefs’ culinary creativity. Practical implications The empirical analysis revealed that chefs’ self-oriented, other-oriented and socially prescribed perfectionism traits positively impacted culinary creativity. Five-star hotels, independent restaurants and chain restaurants could use perfectionism scales in recruitment and training while also mitigating turnover intention through career development and supportive work environments, enhancing overall culinary outcomes. Originality/value This paper provided valuable insights for hospitality professionals, regulatory agencies and academic departments. It also included practical management implications and recommendations for further research, aiming to enhance understanding and practices within the hospitality industry for improved outcomes.