On the inaugural episode of GREEN Pursuits, our guest is Richard Ekkebus, the Director of Culinary Operations and Food & Beverage at The Landmark Mandarin Oriental. In our chat, we find out how he gets staff and patrons’ buy-ins for his sustainable eating agenda. We will also shed light on what hotels and restaurants can do to tackle food waste in their operations from training employees on waste management to implementing policies and procedures.

Richard began his illustrious career via an apprenticeship in his home country, the Netherlands, under Michelin-starred chefs Hans Snijders and Robert Kranenborg, and further perfected his art under the tutelage of some of the greatest three Michelin-starred chefs in France, including Pierre Gagnaire, Alain Passard, and Guy Savoy. Committed to driving culinary exploration and creativity, Richard is admired for his fresh ideas and innovative spirit. Richard takes particular pride in the superb quality of his ingredients. “There is no compromise regarding quality.” 

Currently, Richard oversees all cuisine at The Landmark Mandarin Oriental, one of the city’s most luxurious and distinctive five-star hotels. Under Richard’s supervision and guidance, Amber, the hotel’s contemporary fine-dining restaurant, is honoured to be bestowed with the Sustainable Restaurant Award and listed No.31 in Asia’s 50 Best Restaurants 2020.

GREEN Hospitality is an organisation with a primary mission to encourage businesses to work together and bring about innovative solutions to achieve the United Nations Sustainable Development Goals.

To learn more about the issue of waste in the hospitality industry in Hong Kong, read our research here.

If you are inspired to improve waste management practices within your F&B business and reduce food waste, check out our F&B Playbook.

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