Executive Chefs’ Knowledge and Practices Regarding Eating Disorders: A Qualitative Study in Five-Star Hotels in Antalya

Abstract

This study investigates the critical intersection between the gastronomy sector and public health by evaluating the awareness, knowledge levels, and professional practices of executive chefs working in Antalya's five-star hotels regarding eating disorders (EDs). Recognizing that conditions such as Anorexia Nervosa, Bulimia Nervosa, and Binge Eating Disorder significantly impair individuals' social functionality and dining-out experiences, the research questions whether the hospitality sector is equipped to accommodate these needs. The study employed a qualitative research design using a structured interview technique with fifteen executive chefs, whose educational backgrounds varied widely from high school diplomas to postgraduate degrees. The comprehensive analysis revealed a prevalent lack of theoretical knowledge and formal training regarding EDs among the participants. Specifically, findings highlighted a stark gap in practice; only three out of fifteen participants reported adapting their menus for individuals with EDs. The majority of the chefs expressed reluctance to implement such changes, citing potential operational challenges in the kitchen and the belief that managing these dietary requirements falls exclusively within the domain of healthcare professionals rather than culinary staff. While a subset of participants acknowledged the potential role of gastronomy in promoting healthy eating habits, the consensus pointed to an urgent need for professional guidance. Consequently, the study advocates for the integration of specialized educational programs into culinary training and emphasizes the necessity of a multidisciplinary approach—facilitating active collaboration between chefs, dietitians, and healthcare providers—to improve service inclusivity and societal awareness.