From Intern to Chef de Cuisine: Tycho van Mierlo’s Extraordinary Journey

What does it take to go from culinary student to Chef de Cuisine at a two-Michelin-starred restaurant?

For HRC Academy alumnus Tycho van Mierlo, the answer isn’t talent alone. It’s discipline, consistency, humility and the courage to step outside your comfort zone. After leaving Belgium to pursue an international culinary education at HRC Academy, Tycho embraced every opportunity to learn, grow, and challenge himself. His internship at L’Atelier de Joël Robuchon Miami became the foundation of an extraordinary career, taking him through every level of the kitchen brigade from Intern to Chef de Partie, Junior Sous Chef, Sous Chef, Executive Sous Chef, and today, Chef de Cuisine.

In this interview, Tycho reflects on the mindset, lessons, and values that shaped his journey, and shares his advice for the next generation of chefs aspiring to build careers in some of the world’s most demanding kitchens.

When you first joined HRC Academy, what were your career goals? Did you imagine you would one day lead a Michelin-starred kitchen?

Tycho van Mierlo: When I joined HRC Academy and the Culinary Arts program, my dream was simple: I wanted to reach my highest potential in gastronomy. Michelin-starred restaurants always fascinated me because of their pursuit of perfection, but at that stage, becoming Chef de Cuisine seemed very far away. I focused on learning every day instead of thinking too far ahead. Looking back, I’m proud of how that mindset eventually led me to leading a two-Michelin-starred kitchen.

Throughout his career, he has refined his craft in some of Europe’s most acclaimed Michelin-starred restaurants, including Le Cor de Chasse, BonAmb, and Ricard Camarena. His experience also includes prestigious events such as Formula 1 Miami and a banquet for the Belgian royal family – milestones that reflect his commitment to excellence at every stage of his career.

But every remarkable journey begins with a single decision. For Tycho, that decision was to leave Belgium and pursue an international culinary education.

What motivated you to leave Belgium and pursue an international culinary education?

Tycho van Mierlo: I wanted to challenge myself outside of my comfort zone. Belgium has a fantastic culinary culture, but I knew that working internationally would expose me to different techniques, cultures, and standards. I believed that if I wanted to become the best version of myself, I had to be willing to take risks and leave home.

What was the most valuable lesson you learned during your time at HRC Academy?

Tycho van Mierlo: Discipline and consistency. Talent can help you get started, but discipline is what allows you to keep improving every single day. HRC also taught me the importance of teamwork and professionalism, which are just as important as cooking skills.

How did the international internship opportunity influence your career path?

Tycho van Mierlo: It completely changed my life. My internship introduced me to Michelin-starred kitchens and showed me what world-class hospitality really looks like. It also opened the door to opportunities in the United States that eventually led to my career at L’Atelier de Joël Robuchon Miami.

What skills from HRC helped you most when entering a professional Michelin-starred kitchen?

Tycho van Mierlo: The technical foundation was important, but even more valuable were organisation, mise en place, cleanliness, communication, and working under pressure. Michelin kitchens demand consistency every single service, and those habits became essential.

Many students dream of working in top restaurants but feel intimidated. What was the biggest shock when you entered that environment?

Tycho van Mierlo: The level of detail. Every garnish, every sauce, every plate had to be perfect. Nothing was left to chance. It was intimidating at first, but I quickly realised that everyone starts somewhere. If you’re willing to learn and work hard, you can earn your place.

Within a short period, you progressed from intern to Chef de Partie, then Junior Sous Chef, Sous Chef, Executive Sous Chef, and now Chef de Cuisine. What were the key factors behind this rapid progression?

Tycho van Mierlo: I always tried to do more than what was expected of me. I asked questions, accepted feedback, stayed humble, and took responsibility whenever opportunities came. I believe consistency, reliability, and the willingness to keep learning were the biggest reasons for my progression.

What qualities do Michelin-starred kitchens look for beyond cooking skills?

Tycho van Mierlo: Attitude is everything. They look for people who are disciplined, humble, reliable, and able to work as part of a team. Skills can be taught, but work ethic and character are much harder to develop.

Today, you lead a kitchen and mentor young chefs. How has your perspective changed since your days as an intern?

Tycho van Mierlo: As an intern, I was focused on proving myself. Today, I’m focused on helping others succeed. Leadership isn’t just about maintaining standards; it’s about developing people, creating a positive culture, and helping your team reach their potential.

What motivates you now that you’ve already achieved so much at a young age? What are you still chasing?

Tycho van Mierlo: I’m motivated by continuous improvement. Every day there is something new to learn. My goal isn’t just personal success anymore. It’s building strong teams, developing future chefs, and continuing to raise the standard of excellence.

What is your ultimate goal in the culinary world?

Tycho van Mierlo: My ultimate goal is to become one of the leading chefs in the industry, continue earning Michelin recognition, and eventually open my own restaurant where I can express my own culinary vision while mentoring the next generation of chefs.

Many HRC students dream of working in Michelin-starred restaurants. What advice would you give them?

Tycho van Mierlo: Don’t be afraid of hard work. Be patient, stay humble, and never think any task is beneath you. Focus on learning rather than impressing people. Small improvements every day eventually lead to big achievements.

If you could go back and speak to your younger self before starting your internship, what would you say?

Tycho van Mierlo: Trust the process. Don’t be afraid to make mistakes because they’re part of learning. Listen more than you speak, ask questions, and enjoy the journey because it will shape you both professionally and personally.

What is the biggest lesson you’ve learned since leaving HRC Academy?

Tycho van Mierlo: Success isn’t about reaching one position or one achievement. It’s about constantly evolving. The higher you climb, the more responsibility you have to keep learning and to help others grow as well.

What would you tell a student who doubts whether they can achieve something extraordinary?

Tycho van Mierlo: Don’t let your own doubts define your future. I started as a student with big dreams, just like everyone else. Opportunities come to those who prepare for them. Stay consistent, work harder than expected, and believe that your effort will eventually pay off.

Is there something we haven’t asked about your journey that you would like to share with current and future HRC students?

Tycho van Mierlo: One thing I’d like students to remember is that your career isn’t a race. Everyone progresses at a different pace. Focus on becoming better every day rather than comparing yourself to others. If you stay passionate, work with integrity, and keep learning, opportunities will come.

Tycho’s journey is a reminder that extraordinary careers are not built overnight. They are built through countless small decisions—to work harder than expected, to stay curious, to embrace feedback, and to keep learning long after others stop.

From an HRC Academy student with just a dream, to becoming Chef de Cuisine at a two-Michelin-starred restaurant, his story proves that success is not reserved for the few. It belongs to those who show up every day with discipline, humility, and the courage to keep moving forward.

For every aspiring chef wondering if they can achieve something extraordinary, Tycho’s answer is simple: trust the process, never stop learning, and let your work speak for itself.

 

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