Seyitoglu, FarukFuste-Forne, FrancescYigit, SerkanEngin, Suleyman2025-02-152025-02-1520251994-76581314-0817https://doi.org/10.54055/ejtr.v39i.3840https://hdl.handle.net/20.500.12514/6096Fuste-Forne, Francesc/0000-0002-3800-9284This research note addresses a gap in current research on the role of technology in restaurants, which often focuses on operational benefits and customer experience rather than the experiential impact on chefs. Based on an exploratory qualitative research design using semi-structured interviews with chefs, the study explores how chefs perceive the influence of integrating technological tools in their future practices and the impact on their skills and creativity. The findings provide insights into the facilitative and destructive roles of technology. The paper contributes to the understanding of how and why technology enhances and inhibits human skills and creativity, thus guiding businesses in hospitality about the adoption of technology in restaurants.en10.54055/ejtr.v39i.3840info:eu-repo/semantics/openAccessTechnologyChefCreativityRestaurantHospitalitySkillsFutureArticle39Q2WOS:0014011939000140