Wolfgang Rappl

Wolfgang Rappl’s work is rooted in the operational side of hospitality, with a career centered on kitchen management, food operations, cost control, inventory oversight, and food and beverage leadership. As Executive Culinary Director & Consultant at Apicius Culinary Arts, he brings those disciplines together in a practice shaped by pacing, control, and menu development. His focus is less on presentation than on keeping the wider system coherent and dependable.

Rappl trained at Arabella Hotels Schliersee, where he entered the routines that shape professional hospitality. From there, his career developed step by step through Grupo Pullmantur, with each role expanding the scope of his responsibility. As Executive Chef, he worked inside the kitchen itself. As Corporate Executive Chef, his remit widened. As Corporate Food Operations Manager, reporting directly to VP Hotel Operations, his work moved further into food and beverage oversight.

Later, as Fleet Director F and B Operations, Hotel Cost and Inventory Control, the role shifted more fully to systems, bringing service, supply, spend, purchasing, tracking, and delivery into the same brief. That progression reflects a career built on operational discipline. Rather than remaining focused only on cooking, Rappl moved into roles where the demands of the trade included structure, coordination, and consistency across moving parts.

His experience combines culinary judgment with the practical management needed to keep standards stable. In 2017, Rappl brought that background to Apicius Culinary Arts and Hotel Managment Inc. The position joined education, strategy, and execution, and extended his experience into broader leadership while remaining tied to the practical realities of the field. He later took on additional responsibilities across different markets and formats.

He is Food and Beverage Director of Muscat Hills Resort, Operativer Leiter F&B und Natur Erlebnis Akademie of Hollerhoefe Zu Gast im Dorf, geschäftsführer and inhaber of Advanced Global Skills Germany, and Executive Culinary Director & Consultant of Apicius Culinary Arts. Across these roles, Rappl has moved from direct operations into wider leadership and advisory work without losing contact with the operational demands that define the trade.

His career shows a consistent emphasis on the systems behind service: kitchen structure, cost management, inventory control, and menu refinement. These are the areas where timing, organization, and follow-through determine whether a food operation runs smoothly. Rappl’s standing in the field comes from that consistency. The same practical discipline runs through his work from the kitchen to the back office, linking culinary output to the processes that support it. In a profession where the final plate depends on many unseen decisions, his career has been built around keeping those decisions aligned.