A bad idea: hiring chefs and having them do line-cook style roles.

1) Chefs don't make very good line-cooks.

2) Chefs are expensive.

3) Chefs will hate line cook work and burn out.

4) The entire point of a chef is the unexpected upside: that they might do something great that you never asked them to do.

A seedling of innovation that could grow into a whole new tree of value.

If you find yourself with an army of chefs, the best move is to do a messy bottom up approach.

At least you'll have exposure to the unexpected upside!