Previous open innovation research has mostly focused on firm level investigations of inbound and outbound activities to generate and commercialize technological innovation in R&D intensive industries. With this study, we want to complement research on open innovation and idea-tion in creative industries, where output is largely determined by the ingenious creativity of individuals and success is ultimately determined by subjective evaluations of different audiences. Our empirical study is based on explorative interviews and a survey of 505 chefs de cuisine from 16 European countries. We draw on bricolage as well as institutional theories of market identity, legitimacy and reputation to hypothesize the impact of inbound and outbound openness on product renewal as well as market success among critics and customers. Consistent with bricolage logic, we find that inbound openness only fosters product renewal for restaurants with frequent menu updates. Furthermore, very high levels of inbound openness allows chefs to embrace multiple, dissonant business objectives. However, inbound openness tends to generate negative market evaluations of both critics and customers because diverse borrowing of ideas seems to blur chefs? crafting authenticity. At the same time, outbound openness, i.e. advertising and commercializing through books, media appearances and courses, may help chefs to (re-) gain some legitimacy for recombinant craftsmanship and novel recipes.