Amber Team

Their passion drives our exceptional quality,” says Culinary Director of Amber, Richard Ekkebus, of his international team. “Words do none of them justice,” he continues before revealing the real goings on behind the kitchen door where Chef de Cuisine Paul Froggatt and Pastry Chef Lionel Bodros craft their culinary magic while managing the daily operations, training staff, placing ingredient orders, checking purchases and tasting dishes. Their dedication is the secret ingredient in Amber’s sophisticated French cuisine.

Beyond the kitchen, the Sommelier sips his way around the world, culling superlative wines from Old and New World vintages to lure forth the fullness of each ingredient. His is a constant presence in the refined Amber dining room alongside Fine Dining Manager Thomas Combescot-Lepère. These essential links to Ekkebus’ culinary masters can be relied upon to match make between Amber diners and the kitchen’s delectable offerings.