Culinary Director – 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 ten consecutive years, awarded two Michelin stars by the Michelin Guide for Hong Kong and Macau 2018.

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 Richard Ekkebus 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.

Richard began 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 Har 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 hold executive chef positions first at the Royal Palm in Mauritius and then at The Sandy Lane in Barbados. He accepted the same role for The 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 a solid foundation of traditional French cooking, nevertheless evinces a contemporary and light feel. Here the focus is on superior produce and ingredients in time-honoured dishes with a modern twist.

Richard takes particular pride in the superb quality of his ingredients. “There is no compromise regarding quality,” he assures. “At Amber, we are committed to using the finest and freshest ingredients sourced from all parts of the world. Great emphasis is also placed 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 Langoustine minced over airated aki uni, Schrenki caviar, poached Kagoshima bamboo pit and granny smith fricassee;  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 variety of cuisine, Amber offers the best of modern French cuisine in an elegant and stylish setting.