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KLM and Richard Ekkebus cooking amidst the stars

July 2, 2013 Aviation No Comments Email Email

KLMPassengers on board a KLM flight to Hong Kong were treated to a surprise meal cooked by Master Chef Richard Ekkebus. The dinner formed part of his final test to qualify as an SVH-certified Master Chef.

Carrying the title of Master represents the highest level of professional recognition in Dutch catering.

Richard Ekkebus

Richard Ekkebus

After touch down, the SVH Committee (Stichting Vakbekwaamheid Horeca) announced that Richard had successfully completed the first part of his Master’s test. KLM has been serving its World Business Class passengers meals created by Richard Ekkebus since December 2012.

Never before has a (Dutch) chef cooked dishes ‘live’ on board an aircraft as part of his final test to become a Master Chef. Richard was specially flown in from Richard EkkebusHong Kong to the Netherlands to complete the ‘mise en place’ (preparations) for the flight from Amsterdam to Hong Kong.

For several years now, KLM has been serving World Business Class meals created by leading Dutch chefs. By joining forces with chefs and sommeliers of this standing, KLM continues to invest in its inflight service. With Richard Ekkebus of Restaurant Amber** in The Landmark Mandarin Oriental Hotel in Hong Kong, KLM reaffirms the impeccable level of quality it offers its passengers. Meals were previously served on board by SVH Master Chef Jonnie Boer (Librije ***, Zwolle, the Netherlands), SVH Master Chef Mario Ridder (De Zwethheul **, Schipluiden, the Netherlands) and Sergio Herman (Oud Sluis ***, Sluis, the Netherlands).

The ‘inflight committee’ consisted of Jonnie Boer SVH Master Chef, Onno Kokmeijer (Ciel Bleu ** at the Hotel Okura Amsterdam) and Carsten Klint, secretary of Master Chef titles at SVH. The second part of the Master’s test will take place at Restaurant Amber in The Landmark Mandarin Oriental, Hong Kong, where Richard will be assessed by the committee in relation to more than 100 aspects of his craft. Richard is the first Dutch chef working abroad to be tested for his Master’s certificate there as well.

The menu served in the air was specially comprised of Richard Ekkebus’ signature dishes.800_remetcrew


  • White asparagus with lobster, served with orange, carrot and mustard dressing
  • Ceviche of heirloom tomatoes and watermelon topped with Spanish Bellota ham and crusty sourdough tomato delight

Main course

  • Dutch fillet of sole engorged with North Sea crab, served with cauliflower confiture and typically Dutch Opperdoes potatoes and seaweed
  • Blanquette de veau; braised veal smothered in cream sauce, flanked with summer vegetables and spaghetti topped with morel mushrooms

Dessert course

  • Panna cotta with black pepper and red currants marinated in hibiscus
  • Chocolate cake with crème brulée and dark chocolate ganache

(*) The menu was prepared from MSC-certified fish and meat bearing the ‘beter leven’ (better life) stamp of approval awarded by the Dutch Animal Protection Society.

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