HeyJaredGame Changers by CS
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.
- Indexed episodes, last 90 days
- 12
- Latest publication
- Sep 18, 2026
- Audience
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- Earliest in this view
- Aug 11, 2026
Latest episodes
Achim Lenders | Chief Operating Officer, Conduit House & Former Global SVP, Rosewood — What Hospitality Taught Him About Leadership (opens the original)
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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 across Hyatt, Starwood and Rosewood, overseeing hotels, restaurants and operations around the wor
El Willy, Spanish Master Chef and Restaurateur | What 30 Years in Restaurants Really Taught Him (opens the original)
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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 Pyrenees, seasonal produce, family meals and restaurant visits eventually led Willy into professional
Antonio Lai | Founder and Owner of Quinary | The Bartender Who Refused To Stop Learning (opens the original)
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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 do. Years passed. He worked his way up through nightclubs during the golden era of cocktails. But somethi
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 (opens the original)
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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 enginee
Daniel Boulud | Chef and Restaurateur, Founder of The Dinex Group. Master Chef. Restaurateur. Mentor : 4 Decades Of Culinary Excellence And Legacy (opens the original)
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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 fr
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