ABSTRACT
Luxury hotels have always been the first ones to identify any new trend and adopt Molecular Gastronomy. A lot of studies were carried out on the evolutions and impacts of molecular gastronomy on tourism, but limited research has been done on the perception of chefs. The main objective of this study is to get an insight into what chefs of luxury hotels about this new culinary trend, its past, present, and the future for molecular gastronomy in India. The corporate chefs, executive chefs, and sous chefs working in Indian luxury hotels were the respondents of the study. Study findings state that there was limited receptivity in the past, the present Indian diners are open to new trends and the chefs feel that there will be a lot more acceptance of molecular gastronomy-based foods in the future, and it will contribute to the future of dining in Indian Luxury Hotels.
