Capturing culinary creativity: how and when foodstagramming boosts chef creativity

Purpose Grounded in environmental psychology theory (EPT) and self-determination theory (SDT), this study investigates the influence of physical work environments (PWEs) on the benefits of foodstagramming (FSB) – the advantages of sharing food photos on social media – and their subsequent impact on chef creativity (CC). Additionally, the study examines the mediating role of FSB and explores the moderating effects of perceived supervisor support (PSS) and climate for creativity (CFC) within the proposed framework. Design/methodology/approach The SPSS PROCESS model was used to analyze 550 valid responses from professional chefs in Egypt, utilizing a quantitative approach for this study. Findings The findings indicate that PWE significantly influences both CC and FSB, with FSB acting as a mediator in this relationship. Furthermore, PSS moderates the PWE–FSB link, while CFC shapes the FSB–CC relationship. Practical implications Hospitality businesses should prioritize four key investment areas. First, a well-designed and well-equipped physical work environment enables chefs to engage in foodstagramming. Second, comprehensive culinary training enhances chefs’ ability to create visually stunning dishes, while photography training equips them to capture high-quality photos and videos. Third, promoting supervisor support and a creative workplace climate encourages foodstagramming participation and enhances creativity. Finally, culinary arts programs should incorporate training in photography, graphic design and marketing to better prepare future chefs for the evolving industry. Originality/value Drawing on EPT and SDT, this paper introduces a novel approach to understanding how and when PWEs positively influence CC in the hospitality industry.