Game Changers by CS
Game Changers by CS is an interview podcast hosted by Christophe Sadonès that explores the worlds of hospitality, design, food, retail, and luxury. Each episode features conversations with founders, chefs, designers, hoteliers, and other creatives who shape memorable places and experiences. Guests share the thinking and craft behind their work, from concept to execution. Through these conversations, the show examines what makes a venue, brand, or destination truly unforgettable.
Épisodes
Achim Lenders | Chief Operating Officer, Conduit House & Former Global SVP, Rosewood — What Hospitality Taught Him About Leadership
Luxury Hospitality Strategist. Global Operator. Brand Builder.A global hospitality leader with senior operational experience across Rosewood, Hyatt and Starwood.Exploring leadership, operational excellence and the making of world-class hospitality brands.Achim Lenders started working in a kitchen at just 14 years old.What followed was a career that took him from chef to senior leadership roles acr
El Willy, Spanish Master Chef and Restaurateur | What 30 Years in Restaurants Really Taught Him
Chef Willy Trullàs Moreno has spent nearly three decades building restaurants, leading teams and developing a style of cooking that carries his Spanish roots across Asia. But behind the food is a much bigger story about discipline, curiosity, adaptability and how a definition of success changes over time.Growing up in Catalonia, food was already part of the rhythm of life. Wild mushrooms in the Py
Antonio Lai | Founder and Owner of Quinary | The Bartender Who Refused To Stop Learning
Antonio Lai was 16 years old when he went to hospitality training school. His school results weren't great. So he got a certificate in food and beverage and housekeeping and started looking for work.Nobody wanted an 18-year-old checking them in at a hotel. So he ended up as a server.Then one day he saw a bartender juggling bottles like Tom Cruise. He knew immediately: that's what I want to
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
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
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 help
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
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 rem
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 n
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 experi
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 decidedM
Paul Pairet: Creativity Is Useless Without This | | Paul Pairet, Celebrity Master Chef
Everyone talks about creativity in restaurants.Paul Pairet thinks it’s overrated.In this episode of Game Changers, the mastermind behindMr. & Mrs. Bund, Polux, and the 3 Michelin star Ultra violetr eveals a truth most chefs don’t want to hear:Creativity means nothing… without execution.This is not a typical chef interview.This is a deep dive into obsession, discipline, failure, and what it rea
Alain Ducasse's Secret To Excellence | Alain Ducasse, Celebrated Master Chef
Excellence is easy to admire. But incredibly difficult to keep up with.Today I'm with Alain Ducasse. A man who built one of the most influential culinary empires in the world.A chef who was not content to cook. Alain Ducasse imposed a requirement. A discipline. A constancy at the highest level.Since I was very little I've been curious about what I didn't know. And it's always going
Inside the Mind of a Master Chef Who Built Iconic Hotels | Executive Chef Josef Budde
What does it really take to become a world class chef and develop Michelin level talentIn this episode we sit down with Master Chef Josef Budde to break down the mindset discipline and philosophy behind building elite chefs and world class kitchens. He opened and ran iconic hotels as Executive Chef including Grand Hyatt Hong Kong and Grand Hyatt Tokyo.From mentoring young chefs to developing excel
How He Built 100 Restaurants Across Asia | Christopher Mark, Black Sheep Restaurants
Most chefs spend their lives chasing one perfect restaurant.Christopher Mark built more than 100 across continents. From Canada to Japan at 18. From chef to businessman. From craft to scale.So here's the question nobody asks: At what point does growth destroy craft?Most chefs think scaling means losing what made them great. They protect their craft so tightly they can't expand. They stay s
China's First Master Sommelier | Lu Yang, Wine Culture Pioneer
Lu Yang isn't just China's first Master Sommelier.He's building something bigger.The largest wine school in China. Wine programs for 60 of the country's top restaurants. 20 Michelin stars. 30 Black Pearl diamonds. And a mission to spread wine as a social language.But here's what's different: 85% of his students aren't sommeliers or industry pros. They're doctors, la
Why This Bakery Has Lines Every Day | Grégoire Michaud, Founder of Bakehouse Hong Kong
There comes a point in every career when talent is no longer the issue. Courage is.In this Game Changers episode, I speak with Grégoire Michaud, founder of Bakehouse in Hong Kong, about craft, discipline, and the mindset behind building a brand people queue for daily.From Swiss apprenticeship to Executive Pastry Chef at Four Seasons Hong Kong, and then stepping out to build his own bakery, Grégoir
From Law Student to World’s Best Bar: The Discipline Behind Bar Leone | Lorenzo Antinori
In this episode of Game Changers by CS, I sit down with Lorenzo Antinori, founder of Bar Leone, officially ranked World’s No.1 at The World’s 50 Best Bars 2025.But this conversation is not about awards. It is about the anatomy of mastery.Lorenzo did not enter bartending with a grand vision. He was a law student in Rome working shifts to pay bills. A random job became a calling. A YouTube video bec
Design Without Design: How Sean Dix Creates Spaces You Feel But Cannot Explain
In this first Game Changers episode, I speak with Sean Dix, founder of dix design + architecture, about how meaningful spaces are created through clarity, not decoration.Sean calls himself a “stealth designer.” You walk into his projects and feel that everything is right, even if you cannot explain why. The design does not seek attention. It creates the container where food, service, light, sound,
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