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 Executive Sous Chef Benjamin Brial and Pastry Chef Michael Pretet 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. These essential links to Ekkebus’ culinary masters can be relied upon to match make between Amber diners and the kitchen’s delectable offerings.