i. Biography
Wolfgang Rappl’s work sits in the operational end of the trade: kitchen management, food operations, cost control, inventory oversight, and F&B leadership. As Executive Culinary Director & Consultant at Apicius Culinary Arts, he brings those disciplines together in a practice built on pacing, control, and menu development. The throughline is less about presentation than about keeping the whole system coherent.
The Climb
Training at Arabella Hotels Schliersee gave Rappl a start inside the routines that shape professional hospitality. From there, his time at Grupo Pullmantur built methodically, with each role extending the scope of his responsibility. As Executive Chef at Grupo Pullmantur (2002–2003), he worked within the kitchen itself; as Corporate Executive Chef at Grupo Pullmantur (2004–2009), the remit widened; and as Corporate Food Operations Manager (reporting directly to VP Hotel Operations) at Grupo Pullmantur (2009–2015), the work moved further into food and beverage oversight. By the time he became Fleet Director f and b operations, Hotel Cost and Inventory Control at Grupo Pullmantur (2015–2017), the job had shifted to systems. Service, supply, spend, purchasing, tracking, and delivery all sat inside the same brief. That kind of role depends on more than culinary judgment; it calls for operational discipline that keeps standards stable across moving parts. In 2017, Rappl brought that experience to Apicius Culinary Arts and Hotel Managment Inc. The position joined education, strategy, and execution, with leadership shared across the program and the business. Today, Rappl’s work extends across several markets and formats. He is Food and Beverage Director of Muscat Hills Resort (since 2019), Operativer Leiter f&b und Natur Erlebnis Akademie of Hollerhoefe Zu Gast im Dorf (since 2021), geschäftsführer and inhaber of Advanced Global Skills Germany (since 2024), and Executive Culinary Director & consultant of Apicius Culinary Arts. The range of those appointments shows a career that has moved from direct operations into broader leadership and advisory work without losing contact with the practical demands of the trade.
Today
At Apicius Culinary Arts, Rappl works in the part of the business where systems matter as much as ideas. The focus remains on kitchen structure, cost management, and menu refinement—work that depends on timing, organization, and follow-through. It is a role for someone who understands that good food service is built as much in the back office and on the line as it is on the plate.
Recognition
Rappl’s signature is operational discipline. Kitchen management, cost management, and menu development have remained the constant thread through his career, and they are the basis of his standing in the field. In a trade where the final plate hides a great deal of coordination, that kind of consistency is its own recognition.
Profile updated July 2026
FAQ
Asked of Wolfgang
What is Wolfgang Rappl's current role?
As of 2026, Wolfgang Rappl is Executive Culinary Director & Consultant.
Where did Wolfgang Rappl train or study?
Wolfgang Rappl trained at Arabella Hotels Schliersee.
What is Wolfgang Rappl known for?
Kitchen management, cost management, and menu development.
