Richard Ekkebus | Culinary Director, The Landmark Mandarin Oriental, Hong Kong and Director of Culinary Operations and Food & Beverage: Why This Three Michelin Star Chef Is Completely Different

Most chefs who achieve three Michelin stars change. They become guarded. Protective of their legacy. Comfortable with what they've built.Richard Ekkebus did the opposite.The night his restaurant achieved three stars, he couldn't sleep. He made a mental list of 40 things that still needed improvement. Forty ways to get better at something he'd already achieved perfection in.His journey began in his grandparents' restaurant in Holland, foraging wild berries as a child. His father was an engineer and didn't want him to become a chef. He saw the sacrifice. The missed family moments. The lifestyle cost.But at 16, Richard felt something in those kitchens. An energy. A discipline. A calling.He started as a kitchen porter. Worked under two mentors who defined his entire philosophy. Robert Carnivore taught him excellence. But Guy Savoy taught him something more important: that kitchens don't need to be abusive. That teamwork beats fear. That culture is built through connection, not control.At Landmark Mandarin Oriental, Richard leads multiple concepts. Not to multiply revenue. To create different ways for guests to experience something meaningful. A Michelin restaurant. A casual bistro. A champagne bar. Each one a reflection of the same principle.His core philosophy comes from Jean-Pierre Chome: "We cannot be more royal than the king." We are servants to our guests. That's where our dignity comes from.Most chefs protect three stars. Richard uses them as evidence that the work continues. That curiosity matters more than comfort. That excellence is a direction, not a destination.Are you protecting your success or are you continuing to evolve?Follow WORLD OF CS if you want to master hospitality and leadership