Richard Ekkebus

Last updated
Richard Ekkebus
Culinary career

Richard Ekkebus is the executive chef of Mandarin Oriental Landmark Hotel in Hong Kong and its fine dining restaurant, Amber. December 2008 chef Ekkebus was awarded two Michelin Stars. [1]

Hong Kong East Asian city

Hong Kong, officially the Hong Kong Special Administrative Region of the People's Republic of China, is a special administrative region on the eastern side of the Pearl River estuary in southern China. With over 7.4 million people of various nationalities in a 1,104-square-kilometre (426 sq mi) territory, Hong Kong is the world's fourth most densely populated region.

Amber (restaurant) The Landmark Mandarin Orientals modern French restaurant

Amber is The Landmark Mandarin Oriental's modern French restaurant in the Central district of Hong Kong. Richard Ekkebus is the executive chef.

Michelin Guide France based hotel and restaurant guide

Michelin Guides are a series of guide books published by the French tire company Michelin for more than a century. The term normally refers to the annually published Michelin Red Guide, the oldest European hotel and restaurant reference guide, which awards up to three Michelin stars for excellence to a select few establishments. The acquisition or loss of a star can have dramatic effects on the success of a restaurant. Michelin also publishes a series of general guides to cities, regions, and countries, the Green Guides.

Contents

Biography

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 tutelage of Pierre Gagnaire, Alain Passard and Guy Savoy. [2]

Netherlands Constituent country of the Kingdom of the Netherlands in Europe

The Netherlands is a country located mainly in Northwestern Europe. The European portion of the Netherlands consists of twelve separate provinces that border Germany to the east, Belgium to the south, and the North Sea to the northwest, with maritime borders in the North Sea with Belgium, Germany and the United Kingdom. Including three island territories in the Caribbean Sea—Bonaire, Sint Eustatius and Saba— it forms a constituent country of the Kingdom of the Netherlands. The official language is Dutch, but a secondary official language in the province of Friesland is West Frisian.

Pierre Gagnaire is a French chef, and the head chef and owner of the eponymous Pierre Gagnaire restaurant at 6 rue Balzac in Paris. Gagnaire is an iconoclastic chef at the forefront of the fusion cuisine movement. Beginning his career in St. Etienne where he won three Michelin Stars, Gagnaire tore at the conventions of classic French cooking by introducing jarring juxtapositions of flavours, tastes, textures, and ingredients. On his website, Gagnaire gives his mission statement as the wish to run a restaurant which is 'facing tomorrow but respectful of yesterday'.

Alain Passard French chef

Alain Passard is a French chef and owner of the three-star restaurant L'Arpège in Paris.

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.

Mauritius Island nation in the Indian Ocean

Mauritius, officially the Republic of Mauritius, is an island nation in the Indian Ocean. The main Island of Mauritius is located about 2,000 kilometres (1,200 mi) off the southeast coast of the African continent. The Republic of Mauritius includes the islands of Rodrigues, Agalega and St. Brandon. The capital and largest city Port Louis is located on the main island of Mauritius.

Sandy Lane (resort) A Barbados luxury resort, Sandy Lane is world famous for its peaceful setting, first class service and is perfect for a Caribbean holiday.

Sandy Lane is a luxury five-star beachfront resort close to Holetown and Paynes Bay on the island of Barbados. Sandy Lane was opened in 1933 by Ronald Tree, a former British politician, as a luxury hotel and golf course on what had been a sugar plantation. In 1998, the hotel was put up for sale by Granada plc, and five Irish businessmen, including J. P. McManus, Dermot Desmond and John Magnier, bought it. The original resort was then demolished in a three-year, $450 million upgrade and renovation.

Barbados country in the Caribbean

Barbados is an island country in the Lesser Antilles of the West Indies, in the Caribbean region of North America. It is 34 kilometres in length and up to 23 km (14 mi) in width, covering an area of 432 km2 (167 sq mi). It is situated in the western area of the North Atlantic and 100 km (62 mi) east of the Windward Islands and the Caribbean Sea; therein, Barbados is east of the Windwards, part of the Lesser Antilles, roughly at 13°N of the equator. It is about 168 km (104 mi) east of both the countries of Saint Lucia and Saint Vincent and the Grenadines and 400 km (250 mi) north-east of Trinidad and Tobago. Barbados is outside the principal Atlantic hurricane belt. Its capital and largest city is Bridgetown.

Ekkebus has cooked for top international celebrities such as Michael Jordan, Tiger Woods, Beyoncé and Andrew Lloyd Webber .

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 pandan leaf sabayon with ginger ice-cream and cashew brittle.

Gillardeau oysters are a brand of edible oysters that are produced by the Gillardeau family and their small private company, which was founded in 1898 in Bourcefranc-le-Chapus near La Rochelle and the Île d'Oléron in western France.

Foie gras spread made from the liver of a fattened duck or goose

Foie gras is considered a luxury food product made of the liver of a duck or goose that has been especially fattened. By French law, foie gras is defined as the liver of a duck or goose fattened by force-feeding corn with a feeding tube, a process also known as gavage. In Spain and other countries, it is occasionally produced using natural feeding. Ducks are force-fed twice a day for 12.5 days and geese three times a day for around 17 days. Ducks are typically slaughtered at 100 days and geese at 112 days.

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