Chef image’s influence on tourists’ dining experiences

Annie Chen, Norman Peng, Kuang-peng Hung

Research output: Contribution to journalArticlepeer-review

6 Citations (Scopus)


The purpose of this research note is to examine how restaurant chefs affect tourists’ dining experiences. In restaurants such as teppanyaki restaurants (Appendix A) and sushi bars, chefs must interact with diners directly by taking orders from diners, preparing food in front of diners, and serving dishes to diners (Fang, Peng, & Pan, 2013; Kuroshima, 2010; Lin & Lin, 2006). Interaction with chefs can be a unique selling point for these restaurants. These restaurants offer unique dining experiences to tourists and are popular in Taiwan, France, Japan, and the US (Fang et al., 2013; Kuroshima, 2010; Lin & Lin, 2006).
Original languageEnglish
Pages (from-to)154-158
Number of pages5
JournalAnnals of Tourism Research
Early online date21 Nov 2015
Publication statusPublished - Jan 2016


  • tourism
  • dining experiences
  • teppanyaki restaurants
  • chefs


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