Richard Ekkebus, Culinary Director at the renowned two-Michelin-starred Amber at the Landmark Mandarin Oriental Hong Kong, is laser-focused on sourcing and serving the finest quality produce. That’s no surprise when you learn that his grandparents on the Dutch coast first taught him how to hunt and fish, pick the best apples in autumn and the finest berries in summer.
This instinct for quality is further honed as he came under some of the finest names in gastronomy, from Hans Snijders and Robert Kranenborg to Alain Passard, Guy Savoy and Pierre Gagnaire. Time in Mauritius and Barbados followed as he honed his skills and reputation. Today, the affable Dutchman oversees one of Asia’s most elegant and lauded dining rooms and a 52-strong team.
This instinct for quality is further honed as he came under some of the finest names in gastronomy, from Hans Snijders and Robert Kranenborg to Alain Passard, Guy Savoy and Pierre Gagnaire. Time in Mauritius and Barbados followed as he honed his skills and reputation. Today, the affable Dutchman oversees one of Asia’s most elegant and lauded dining rooms and a 52-strong team.
My first encounter with the Michelin Guide was when...
When I was 16 years old. I started to work in a one Michelin-starred restaurant called Neercanne in Maastricht to make pocket money as a kitchen porter. It seduced me and made me want me to become a chef there - which I did!
The first time I got a star was in Amber, exactly 8½ year ago, where we immediately received 2 Michelin stars.
The first thing I did when I realised we had won a star was...
Appreciate that it had legitimized Hong Kong as a world-class food city. To celebrate, the entire team had quite a few bottles of Champagne and my wife also joined the party - as behind every successful chef there is a great woman.
How much influence has the Michelin Guide had on your life and career?
I worked for 12 years from the age of 16 to 28 in 1, 2 & 3 Michelin-starred restaurants. The experience shaped me into who I am today and it is an amazing environment for a young chef or waiter to learn the highest level of skills, discipline, passion & desire. It also offers you the tools to be able to deliver an exceptionally- high quality of food and service.
My advice for young chefs aiming for Michelin stars is...
To focus on getting the best experience before launching yourself as a chef. When you are a chef, focus on your own cooking style, to establish your guiding principles and then adhere to them at all times in a consistent manner.
When I was 16 years old. I started to work in a one Michelin-starred restaurant called Neercanne in Maastricht to make pocket money as a kitchen porter. It seduced me and made me want me to become a chef there - which I did!
The first time I got a star was in Amber, exactly 8½ year ago, where we immediately received 2 Michelin stars.
The first thing I did when I realised we had won a star was...
Appreciate that it had legitimized Hong Kong as a world-class food city. To celebrate, the entire team had quite a few bottles of Champagne and my wife also joined the party - as behind every successful chef there is a great woman.
How much influence has the Michelin Guide had on your life and career?
I worked for 12 years from the age of 16 to 28 in 1, 2 & 3 Michelin-starred restaurants. The experience shaped me into who I am today and it is an amazing environment for a young chef or waiter to learn the highest level of skills, discipline, passion & desire. It also offers you the tools to be able to deliver an exceptionally- high quality of food and service.
My advice for young chefs aiming for Michelin stars is...
To focus on getting the best experience before launching yourself as a chef. When you are a chef, focus on your own cooking style, to establish your guiding principles and then adhere to them at all times in a consistent manner.
