This study aimed at investigating the knowledge sharing intention of the chefs of the restaurants of international tourist hotels. The research approaches of the study were firstly an application of literature review to achieve the evidence of theories, and then the conduction of six in-depth interviews to understand the contents of knowledge sharing of the chefs, and finally the proceeding of a questionnaire survey to collect the general viewpoints of the chefs' knowledge sharing. Employing cluster random sampling, this study took selected 260 chefs of five counties and cities in the Southern Taiwan, and distributed the questionnaire to them. Results of the study were: First, the chefs incline to think that they were willing to share their knowledge and think knowledge sharing is helpful to them. Second, the chefs think that the facets affecting their knowledge sharing intention were in such proper order of sharing motive, organizational culture and group relationship. Third, a significant difference of different individual attributes was found on the knowledge sharing intention. Fourth, the five factors including of altruist nature and mutual benefit, fair trust; management attitude, group member's rank, and respect and stimulation were found to predict the surveyed chefs' degree of knowledge sharing intention.