From the disciplined kitchens of Europe to the dynamic culinary stage of Miami, Executive Sous Chef Tycho van Mierlo brings a rare balance of rigor and creativity to L’Atelier de Joël Robuchon. With roots in Bulgaria, Belgium, and Spain, van Mierlo has quickly risen through the ranks, blending classical technique with a deep respect for ingredients and team synergy.
In this exclusive East End Taste interview, he reflects on his fast-tracked rise, his philosophy on leadership, and how he keeps the legacy of Joël Robuchon alive while embracing the evolving spirit of fine dining in Miami’s Design District.
Your training spans Belgium, Bulgaria, and Spain — how have these varied culinary landscapes influenced your palate and technical style at L’Atelier?
My training journey through Bulgaria, Belgium, and Spain shaped both my palate and culinary philosophy in meaningful ways. In Bulgaria, my education provided the foundation and discipline necessary to go to the U.S. and work at L’Atelier de Joël Robuchon in Miami. Each country offered a unique perspective: French cuisine emphasizes technical precision — sauces, reductions, emulsions — with an elegant balance of flavor and finesse. In contrast, Spanish cuisine is more ingredient-driven, bold, and expressive, with an emphasis on preservation and earthy, smoky flavors. These contrasting approaches gave me both a refined technical base and a diverse palate, allowing me to adapt within the disciplined yet creative framework of L’Atelier.
You’ve moved swiftly from Chef de Partie to Executive Sous Chef within the same kitchen — what do you believe allowed you to thrive so quickly in this high-performance environment?
Discipline and consistency have been key to my growth at L’Atelier. I hold myself to high standards, constantly refining my technique and paying close attention to the smallest details. L’Atelier’s commitment to excellence means that every plate must meet quality standards — not just in flavor, but in artistry. Remaining calm under pressure, communicating clearly, and leading by example have helped me contribute to a strong, focused team culture. Ultimately, I strive not just to maintain quality but to elevate the guest experience through thoughtful execution and collaborative creativity.
L’Atelier is known for its precision and elevated artistry. How do you maintain consistency and uphold that standard during daily service?
At L’Atelier, maintaining our standard — and the legacy of Joël Robuchon — begins with daily discipline and deep respect for the craft. Training and guiding others is essential; without a cohesive and well-prepared team, the guest experience can falter. We foster an environment of focus, where communication is clear and concise, and every movement in the kitchen serves a purpose. It’s about achieving excellence through precision, repetition, and a shared commitment to our collective vision.
Having worked in both traditional European kitchens and the dynamic Miami culinary scene, how do you adapt global fine-dining expectations to a local context?
Working in Miami has allowed me to bring classical techniques to elevate local ingredients. We collaborate closely with a vendor who connects us with regional farms and seasonal products, which allows us to stay grounded in the moment while staying true to the L’Atelier philosophy. It’s about letting the product speak — using world-class technique to showcase the best of what’s around us.
What does “discipline” mean to you in the context of a Michelin-starred kitchen, and how do you balance that with creativity on the plate?
In a Michelin-starred kitchen, discipline means more than following rules — it’s about precision, endurance, and a relentless pursuit of improvement. During my training in Spain, for example, we repeated the same dish daily with a timer to challenge ourselves. That mindset has stayed with me today. Creativity is what emerges when discipline creates space for innovation. Each chef at L’Atelier has a distinct style; mine leans toward a use of herbs and edible flowers, always refined within the framework of our shared aesthetic.
What excites you most about the future of fine dining, and where do you see your creative direction evolving within L’Atelier’s philosophy?
Fine dining today is becoming more interactive and expressive, with storytelling, sustainability, and visual appeal playing increasingly important roles. Social media has brought more visibility to the craft, and it’s exciting to see how guests engage with what we do — not just by tasting, but by sharing the experience. Personally, I’m deeply grateful for the mentorship I’ve received, especially from Chef James. As The Bastion Collection continues to expand, I look forward to evolving alongside it — growing as a leader, exploring new concepts, and pushing creative boundaries within our signature style of refined hospitality.
Outside of the kitchen, what are some of your favorite things to see and do in Miami? What is your favorite neighborhood and why?
When I have time off, I like to hang out on the beach with a coconut – very Miami! Brickell holds a special place for me; I lived there for three years and really connected with the neighborhood. It has a strong sense of community and a vibrant energy, with hidden gems you get to know only by being part of the local rhythm.