Richard Ekkebus
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Richard Ekkebus is the executive chef of Mandarin Oriental Landmark Hotel in Hong Kong and its fining dining restaurant, Amber.
Ekkebus began as an apprentice under Michelin-starred chefs Hans Snijders and Robert Kranenborg in the Netherlands. He won the prestigious Golden Chefs Hat for ‘Young Chef of the Year’ while he was in the Netherlands. He then further honed his skills under the tutelege of Pierre Gagnaire, Alain Passard and Guy Savoy.[1]
He then became the executive chef at the Royal Palm Hotel in Mauritius. After seven years, he then took on the executive chef position at The Sandy Lane in Barbados.
Ekkebus has cooked for top international celebrities such as Michael Jordan, Tiger Woods, Beyoncé and Andrew Lloyd Webber[1].
His signature creations include transparent Gillardeau oysters and cucumber ravioli; Anjou pigeon, green pistachio foam, minced leg samosa, turnips caramelized mellow grey shallots, banyuls and chocolate Emulsion; black truffle and foie gras sushi; and iced pandam leaf sabayon with ginger ice-cream and cashew brittle.
