Cifci, HaticeGok, IlkayAtsiz, OzanCifci, IbrahimGastronomi ve Mutfak Sanatları / Gastronomy and Culinary Arts2024-05-252024-05-25202331542-80521542-804410.1080/15428052.2021.19296342-s2.0-85108348220https://doi.org/10.1080/15428052.2021.1929634https://hdl.handle.net/20.500.14517/1630Gok, Ilkay/0000-0002-4871-8981; Atsız, Ozan/0000-0003-2962-1903; Cifci, Ibrahim/0000-0001-7469-1906This study aims to ascertain and understand the art of plating dimensions from the perspective of master chefs. A semi-structured interview method was conducted with sixteen master chefs in Turkey to address this research purpose. The gathered data was analyzed via content analysis. As a result, four interrelated dimensions were identified; design principles, target audience, the character of the chef, and characteristics of the food. The findings contribute to the research agenda on the plating phenomenon to better understand the main framework of the art of plating. Further, many practical implications were also offered for relevant practitioners of the restaurant industry. The study is one of the first attempts to explore the dimensions of the art of plating from the perspective of master chefs in the restaurant-marketing context.eninfo:eu-repo/semantics/closedAccessPlatinggastronomyand culinary art designmaster chefsArticleQ2212238263WOS:000662753100001