Royal Palm Beachcomber Luxury celebrates 40 years of timeless elegance

As the Culinary Director of The Landmark Mandarin Oriental, Hong Kong, Richard Ekkebus oversees all the culinary operations at one of the city’s most prestigious addresses. Under his leadership for almost two decades, the hotel’s contemporary French fine-dining establishment Amber has recently been honoured with Three-Michelin-star status in 2025, and prior to that, Amber has attained two Michelin stars for 16 consecutive years since 2008, and the Michelin Green Star since 2022. Among the over ten thousand restaurants selected for the Guide globally, only 35 have achieved the highest recognition of both Three Michelin Stars and a Green Star—four of which are in Asia, including Amber.

Originally from the Netherlands, Ekkebus began his apprenticeship under Michelin-starred chefs Hans Snijders and Robert Kranenborg before embarking on a global journey to explore diverse cuisines. He served as Executive Chef at Royal Palm Beachcomber Luxury for seven years, and at Sandy Lane in Barbados, before joining The Landmark Mandarin Oriental, Hong Kong in 2005. Driven by creativity and a spirit of culinary exploration, he is widely acclaimed for his innovative vision and forward-thinking approach.

Michel de Matteis began his culinary journey at the Casino de Charbonnières-les-Bains before building a career defined by success and recognition. From the kitchens of the Royal Monceau in Paris to the Hôtel Mirabeau in Monaco, and the iconic Tour d’Argent, his path eventually led him to Mauritius. In 2003, he chose to make Royal Palm Beachcomber Luxury his home for 17 remarkable years. His time there was not only a professional milestone but also a deeply enriching cultural and personal experience. He was inspired by the dedication of his teams, the high standards of a prestigious establishment like the Royal Palm, and the vibrant flavours of his adopted island, which infused his culinary creations with new depth.

Today, as a distinguished Meilleur Ouvrier de France—and a former jury member for this prestigious title—Michel de Matteis continues to shape the future of gastronomy at the École Hôtelière de Lausanne, where he shares his expertise with the next generation of talent.