Search, recombination, and innovation: Lessons from haute cuisine

This study investigates the impact of searching and recombining old components in the development of successful innovations. Specifically, we identify the main characteristics of old components that contribute to enhance the value of innovations, as well as the mechanisms underlying their recombination. To this aim, we conduct an in-depth case study of the innovation process, characterizing the Danish haute cuisine chef Rene Redzepi, whose restaurant Noma was voted the best restaurant in the world in the 2010, 2011, and 2012 San Pellegrino Awards. Our analysis reveals that searching and recombining components across time may be beneficial for the success of an innovation, especially when they are culturally close to the inventor and relatively unexploited in the specific industry. Moreover, the positive contribution of old components is enhanced when they are recombined with other geographically proximate elements and when new techniques and solutions are employed.