1. Richard Ekkebus
Director of Culinary Operations and Food & Beverage at the Landmark Mandarin Oriental
With more than 70 percent of the world’s commercial marine fish stocks fully exploited or over-fished, we’re especially committed to only sourcing sustainably.
There are three apps I use in my kitchen when making menus to understand which fish or seafood should or should not be on our menu: Seafood Guide by WWF Hong Kong, Australia’s Sustainable Seafood Guide and the Seafood guide by Marine Conservation Society.
Download the app here