Richard Ekkebus is a Dutch chef and culinary director in Hong Kong, best known for the Michelin-starred Amber at The Landmark Mandarin Oriental.
French-rooted fine dining emphasising top produce, lighter compositions and ethical sourcing. This profile looks at Richard’s background, career and signature approach.
TL;DR
- Dutch
- Known for the Michelin-starred Amber at The Landmark Mandarin Oriental
- He held executive chef roles at luxury resorts in Mauritius and Barbados before Hong Kong.
- As culinary director he champions sustainability, including sustainable seafood and reduced single-use plastics.
- French-rooted fine dining emphasising top produce, lighter compositions and ethical sourcing.
Richard Ekkebus key facts
| Name | Richard Ekkebus |
| Nationality / born | Dutch |
| Known for | the Michelin-starred Amber at The Landmark Mandarin Oriental |
| Location | Hong Kong |
| Style | French-rooted fine dining emphasising top produce, lighter compositions and ethical sourcing. |
Background and career
He trained under Michelin-starred Dutch chefs and later worked with Pierre Gagnaire, Alain Passard and Guy Savoy. He held executive chef roles at luxury resorts in Mauritius and Barbados before Hong Kong.
Recognition and legacy
He has led Amber since it opened in 2005, earning its Michelin stars in 2009. As culinary director he champions sustainability, including sustainable seafood and reduced single-use plastics.
Signature style
French-rooted fine dining emphasising top produce, lighter compositions and ethical sourcing. It is an approach that has made Richard a distinctive figure in the food world.
Richard in context
Richard Ekkebus is one of the chefs featured on Pickup Table 4, alongside Alvin Leung and Kirk Westaway.
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Richard Ekkebus FAQ
Who is Richard Ekkebus?
A Dutch chef and culinary director in Hong Kong.
Where is Richard based?
Hong Kong.
What is Richard known for?
The Michelin-starred Amber at The Landmark Mandarin Oriental.
What is a notable fact about Richard?
He trained under Michelin-starred Dutch chefs and later worked with Pierre Gagnaire, Alain Passard and Guy Savoy.
What is Richard’s style?
French-rooted fine dining emphasising top produce, lighter compositions and ethical sourcing.
