Richard Ekkebus

Richard Ekkebus is the Culinary Director at The Landmark Mandarin Oriental, Hong Kong, overseeing all cuisine at one of the city’s most luxurious and distinctive five-star hotels. Under Richard’s supervision and guidance, Amber, the hotel’s modern French restaurant was, for the ninth consecutive year, awarded two Michelin stars by the Michelin Guide for Hong Kong and Macau 2017.

In August 2015, Richard Ekkebus was awarded the “Chevalier de l’Ordre national du Merite” by the President of the French Republic Francoise Hollande. Created in 1963 by President Charles de Gaulle, The Order of Merit recognises distinguished service to France, in the public and private sectors.

This high distinction has been conferred upon RichardEkkebus in recognition of his deep appreciation of France, his constant efforts to establish friendly links between France and Hong Kong, and his commitment to further developing them.

Richardbegan his illustrious career via an apprenticeship in his native Holland under Michelin-starred chefs Hans Snijders and Robert Kranenborg. In Holland, he won the prestigious Golden Chef’s Hat for “Young Chef of the Year”, an honour that encouraged him to further perfect his art under the tutelage of some of the greatest three-star chefs in France, including Pierre Gagnaire, Alain Passard and Guy Savoy.

With a strong desire to explore world cuisines, Richard embarked on a journey that saw him holdexecutive chefpositionsfirst atthe Royal Palm in Mauritiusandthenat The Sandy Lane in Barbados. He accepted the same roleforThe Landmark Mandarin Oriental in 2005.

Trained in the conventions of classic French cuisine, Richard is much admired for his fresh ideas and innovative spirit.Thus Amber’s cuisine, while built on asolidfoundation of traditional

French cooking,nevertheless evinces a contemporaryandlight feel. Here thefocus is on superior produce and ingredients in time-honoureddishes with a moderntwist.

Richardtakes particular pridein the superb quality of his ingredients. “There is no compromise regardingquality,” he assures.“At Amber, we are committedto using the finest and freshest ingredients sourced from all parts of the world.Great emphasisisalsoplaced on beautiful, creative presentations employing varying food textures and colours.”

At Amber, diners can sample truly innovative dishes created by Richard and his team, including“Miyazaki wagyu beef, strip loin, barbecued with dulse & red cabbage slaw, oxalis, horseradish & pepper berry emulsion”and “Kacinkoa 85% chocolata, ganache, fisherman’s friend dust, peppermint & white chocolate sorbet”

Chef Richard’s culinary creations combine perfectly with Amber’s original interior conceived by iconic designer Adam Tihany. In a city renowned throughout the world for its quality and varietyof cuisine, Amberoffers the best of modern French cuisine in an elegant and stylish setting.