The Lead Creatively: Discussion Series

The SEV Center of Excellence holds an annual series of stimulating discussions with distinguished researchers and scholars in order to disseminate to students, executives, and the larger society cutting-edge and management-relevant knowledge about creativity and leadership.  

The Lead Creatively: Discussion Series are hosted by the Center’s Director, Professor Mainemelis

February 19, 2019 |"Press Conference"

March 22, 2019 | "Creativity and Aesthetics: The Case of Michelin-starred Chefs”

  • Marc Stierand, Associate Professor of Service Management & Director of the Institute of Business Creativity at Ecole Hôtelière de Lausanne, HESSO/University of Applied Sciences Western Switzerland.

Aesthetics play a critical role in the development of new products, services, and customer  or user experiences. Creative leaders rely on their aesthetic sensibility to integrate multiple and often competing imperatives into novel and compelling solutions.  Drawing on his extensive research in the world of international haute cuisine, Dr. Marc Stierand will share his reflections on how Michelin-starred chefs engage in intricate forms of aesthetic composing that express their unique creative identity.


 April 12, 2019 |“Outreach and Creativity: Libraries, Archives, and Museums”

  • Maria Georgopoulou, Director, The Gennadius Library, American School of Classical Studies at Athens

May 23, 2019 |"Prudence and Creativity: An Odd Pair?"  

  • Haridimos Tsoukas, The Columbia Ship Management Professor of Strategic Management, Department of Business and Public Administration, University of Cyprus & Distinguished Research Environment Professor of Organization Behavior, Warwick Business School, University of Warwick, UK

Register to our Event

Important note : Priority will be give to senior executives from SEV-member and Alba- member companies

Personal Details

Please read the information about processing of personal data here.


We use cookies in this website to improve your browsing experience. To accept cookies, click continue. To find out more about our privacy policy and cookies click here. Accept