Game Changers by CS

Christophe Sadones
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Game Changers by CS is a conversation with the people shaping hospitality, design, food, retail, and luxury around the world. Christophe Sadonès interviews founders, chefs, designers, hoteliers, and creatives to understand what truly makes places unforgettable.

  1. Aug 11

    Richard Ekkebus | Culinary Director, The Landmark Mandarin Oriental, Hong Kong and Director of Culinary Operations and Food & Beverage: Why This Three Michelin Star Chef Is Completely Different

    Most chefs who achieve three Michelin stars change. They become guarded. Protective of their legacy. Comfortable with what they've built. Richard Ekkebus did the opposite. The night his restaurant achieved three stars, he couldn't sleep. He made a mental list of 40 things that still needed improvement. Forty ways to get better at something he'd already achieved perfection in. His journey began in his grandparents' restaurant in Holland, foraging wild berries as a child. His father was an engineer and didn't want him to become a chef. He saw the sacrifice. The missed family moments. The lifestyle cost. But at 16, Richard felt something in those kitchens. An energy. A discipline. A calling. He started as a kitchen porter. Worked under two mentors who defined his entire philosophy. Robert Carnivore taught him excellence. But Guy Savoy taught him something more important: that kitchens don't need to be abusive. That teamwork beats fear. That culture is built through connection, not control. At Landmark Mandarin Oriental, Richard leads multiple concepts. Not to multiply revenue. To create different ways for guests to experience something meaningful. A Michelin restaurant. A casual bistro. A champagne bar. Each one a reflection of the same principle. His core philosophy comes from Jean-Pierre Chome: "We cannot be more royal than the king." We are servants to our guests. That's where our dignity comes from. Most chefs protect three stars. Richard uses them as evidence that the work continues. That curiosity matters more than comfort. That excellence is a direction, not a destination. Are you protecting your success or are you continuing to evolve? Follow WORLD OF CS if you want to master hospitality and leadership

  2. Aug 11

    Daniel Boulud | Chef and Restaurateur, Founder of The Dinex Group. Master Chef. Restaurateur. Mentor :  4 Decades Of Culinary Excellence And Legacy

    What does it take to stay at the top for more than four decades? Daniel Boulud grew up on a farm near Lyon. His parents had honesty, passion, and pride in what they did. And those values transpired through everything he has done. The table was always ready. The door was always open. The family would sit together, cook together, share together. His father worked the farmer's market every Saturday with 30 to 40 feet of stall—vegetables, cheese, eggs, rabbits, duck, squab, baby goats. Everything from the farm. And every week, the customers were the same. The loyalty was built on trust. On relationship. On earning confidence week after week. That foundation never left him. Whether it's building restaurants in New York, Washington, Hong Kong, or anywhere in the world—it's the same principle. Trust. Relationship. Earning loyalty. But there's something else that sustains a career this long that people don't talk about. The sacrifice. The difficulty of disconnecting from the work to have a life. Chefs choose a profession rewarded by talent and creativity. But it's hard to turn it off. To be present for things that matter outside the kitchen. That's the real cost of staying at the top for 40 years. Not the Michelin stars. Not the restaurants. But the constant choice to give everything to the work, knowing what that costs you. The ones who last are the ones willing to pay that price. What are you willing to sacrifice for mastery? Follow WORLD OF CS if you want to master hospitality and leadership

  3. Aug 11

    Susan Jung | Food Columnist, Vogue Hong Kong and Academy Chair | The Woman Who Shaped Asian Food | Luck, Journalism & Culinary Power in Asia

    She didn’t set out to shape Asian food culture.She simply followed work, curiosity, and timing. From pastry kitchens to becoming one of the most influential food editors and voices in Asia, Susan Jung’s journey sits at the intersection of luck, discipline, and instinct. This conversation goes beyond food.It’s about how taste is documented, how chefs become legends, and how cities like Hong Kong helped define modern Asian dining. We explore: * The accidental path from pastry chef to editor * How hospitality shaped her judgment * The rise of Asian culinary identity * Why humility matters more than opinion in food criticism * And what truly defines “great hospitality” today Not a story about fame.A story about presence, timing, and paying attention long enough to matter. Subscribe to WORLD OF CS for more conversations with the people shaping luxury, hospitality, culture, and world-class experiences.

  4. Aug 11

    Yannick Lintz, President, Musée national des arts asiatiques | How Museums Will Lead The Future 

    Museums are at a crossroads. Most operate as repositories of the past. But some are reimagining what they can become. Yannick Lintz leads one of Europe's most important institutions dedicated to Asian arts. But his vision extends far beyond traditional curation. He's building bridges. Between East and West. Between history and future. Between the past that museums preserve and the conversations they can create. This isn't about displaying more artifacts or attracting bigger crowds. It's about transforming the museum's role entirely. Opening research centers that connect scholars across continents. Creating spaces like Guimet House that blend cultural traditions in unexpected ways. Understanding that culture isn't static—it's alive, evolving, demanding dialogue. The museums that matter in the next generation won't be the ones with the biggest collections. They'll be the ones brave enough to become platforms. To facilitate exchange. To create bridges where walls used to stand. As a cultural leader, Yannick understands this. His work at Musée Guimet isn't about perfecting the past. It's about building the future by connecting the cultures that shape it. This is what leadership looks like in a world that's more connected but more divided than ever. It's about using institutions to bring people together. To create understanding. To prove that the deepest connections happen when we stop seeing cultures as separate and start seeing them as part of one larger story. What will your institution become when it stops preserving and starts connecting? Follow WORLD OF CS if you want to master hospitality and leadership

  5. Aug 11

    Arnaud Orsel, Le Château du Clos de Vougeot | What He Taught Me About Hospitality & Heritage

    Most people think Burgundy is about wine. After spending time with Arnaud Orsel, Managing Director of Le Château du Clos de Vougeot, I discovered it is about something much deeper. Stewardship. The belief that we do not own heritage. We protect it, enrich it, and pass it on. For more than 900 years, Le Château du Clos de Vougeot has preserved tradition, hospitality, craftsmanship and culture while remaining relevant to each new generation. In this conversation, Arnaud shares insights on Burgundy, the Confrérie des Chevaliers du Tastevin, exceptional hospitality, and the responsibility of being a custodian of something greater than yourself. One idea stayed with me: We are not owners of heritage. We are custodians of it.

  6. Aug 11

    Stefan Stiller, Three Michelin Master Chef | We're Not a Typical 3 Star Restaurant 

    When Stefan Stiller got three Michelin stars, he didn't believe it. "We are not three-star players," he said. "We're not the typical three-star Michelin place." No white tablecloths. No dim lighting. No silent environment. No piano player. No candlelight. Ultraviolet is exactly the opposite. Sometimes guests from overseas arrive expecting traditional fine dining. They get nervous. This isn't what they expected. But then they walk out blown away. That's the best achievement. Stefan breaks down what it takes to run a 3-Michelin-star restaurant that refuses to fit the mold. 52 seasonal menus in 10 years. A team that grew from 6 to 20 people. The shift from creativity before perfection to perfection without losing creativity. And why chefs try too hard with too many garnishes when the answer is always simple: taste first. This isn't about being traditional. It's about being true. Are you building what people expect or what you believe in? Follow for more restaurant and hospitality stories on the World of CS

  7. Aug 11

    François Delahaye, COO Dorchester Group  | Why Most Luxury Hotels Still Don’t Understand Hospitality 

    Luxury has become overused. Anyone can say “luxury.” Very few deliver it. Because real hospitality isn’t marble. It isn’t gold finishes. It isn’t a fancy lobby. It’s precision. The way someone greets you. The way they remember you. The way they make you feel seen. That’s what guests remember. And today? Loyalty is disappearing. The ultra-wealthy constantly chase what’s new. New hotels. New restaurants. New experiences. So standing out is harder than ever. That’s why the best hotels obsess over detail. Training. Culture. Consistency. Not trends. Because true hospitality is still human. AI can automate tasks. But it can’t care. It can’t anticipate emotion. It can’t create presence. That’s the difference between service… and unforgettable hospitality. Subscribe to WORLD OF CS for more conversations with the people shaping luxury, hospitality, culture, and world-class experiences.

  8. Aug 11

    Alan Chan, Cultural Design Icon | True Luxury Has Identity

    True luxury is not a lookIt is a point of viewYou can copy materialsYou can replicate aestheticsYou can recreate what already existsBut you cannot copy identityAlan Chan built over 1,000 brands with a different philosophyNot by following trendsBut by defining meaningBecause the brands that last are not the most beautifulThey are the most distinctIn hospitality, this is where everything is decidedMany places look luxuriousVery few feel unforgettableWhyBecause they are designed to impressNot to expressTrue luxury is not decorationIt is intentionIt is cultureIt is emotionIt is consistency in every detailAnd guests feel that instantlyThat is what creates loyaltyThat is what creates memoryThat is what creates legacySo before askingDoes it look luxuriousAsk yourselfDoes it feel like something only we could have createdFor more hospitality through leadership insights and learningFollow WORLD OF CS

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About

Game Changers by CS is a conversation with the people shaping hospitality, design, food, retail, and luxury around the world. Christophe Sadonès interviews founders, chefs, designers, hoteliers, and creatives to understand what truly makes places unforgettable.

Information

  • Creator
    Christophe Sadones
  • Years Active
    2026
  • Episodes
    16
  • Rating
    Explicit
  • Copyright
    © Christophe Sadones
  • Show Website
    Game Changers by CS