Skills
Summary
Work History
Education
Certification
Generic

Raphael Beilharz

Perth,Australia

Skills

  • Luxury & remote lodge cuisine
  • Menu design & local/Indigenous ingredient focus
  • Team leadership & training
  • Cost control & waste reduction
  • Catering & events (20–150 pax)
  • Fine dining (French, Japanese, Thai, modern Australian)
  • Remote logistics & supplier management
  • Menu development
  • Team management
  • Kitchen management
  • Food safety
  • Menu planning

Summary

Accomplished Head Chef with over 8 years of experience leading kitchens in luxury wilderness lodges, fine dining restaurants, private yachts, and high-volume venues across Australia, Europe, and the USA. Expertise in crafting seasonal, produce-driven menus that highlight local and Indigenous ingredients while consistently achieving exceptional guest feedback. Proven leader skilled in building and mentoring teams, driving operational efficiency, controlling costs, and managing complex remote logistics. Passionate about creating unforgettable dining experiences in some of the world's most exclusive and challenging environments, with a strong track record of maintaining quality standards in high-pressure kitchen settings.

Work History

Head Chef

Sal Salis Ningaloo Reef
Cape Range National Park, WA
02.2025 - Current
  • Created and executed daily fine-dining menus using Western Australian and native ingredients for an intimate 16-guest eco-luxury safari camp
  • Recruited, trained, and led the kitchen brigade in a fully remote location, maintaining flawless standards and outstanding guest satisfaction
  • Received repeated guest acclaim describing the food as “some of the best in Western Australia”
  • Managed procurement, inventory, and cost control in a wilderness setting with limited supply access

Head Chef

Seven Spirit Bay Wilderness Lodge
Cobourg Peninsula, NT
06.2024 - 12.2024
  • Designed innovative tasting menus incorporating Indigenous and seasonal Arnhem Land produce for a luxury wilderness lodge
  • Built and mentored a new kitchen team, establishing systems for consistent excellence in an extremely remote coastal location
  • Oversaw all food operations, supplier relationships, waste reduction, and budgeting in a challenging logistical environment

Head Chef / General Manager

Cook au Vin / La Boulangerie / Retropizza
Chicago, IL, USA
03.2023 - 04.2024
  • Directed food operations across three cafés and central production facility; implemented SOPs and redesigned layouts for optimum flow
  • Developed menus, controlled costs, and managed catering events for up to 150 guests plus private French-cuisine cooking classes
  • Project-led the concept, build-out, and launch of a new pizza venue from menu design through to full operations

Senior Chef de Partie

Counting House
11.2022 - 02.2023

Private Chef

Kalani Motoryacht
Italy
06.2022 - 08.2022

Head Chef

Hotel Christiania
Les Gets, France
12.2021 - 04.2022

Chef

The Smoking Goat
London
06.2020 - 12.2021

Chef de Partie

Chiltern Firehouse
London
01.2020 - 06.2020

Baker

BAKER Yeast Bakery
London
11.2019 - 01.2020

Chef de Partie

Kisume
Melbourne
10.2018 - 10.2019

Chef de Partie

Pure South Dining
Melbourne
06.2018 - 10.2018

Apprentice → Senior Chef de Partie

La Camera
Melbourne
08.2015 - 06.2018
  • → Fast-tracked promotion from zero experience to Senior CDP in 18 months

Education

Certificate III - Commercial Cookery

William Angliss Institute
Melbourne
01.2017

Certification

  • Food Safety Supervisor
  • Safe Quality Food (SQF)
  • Food Handling Certificate
  • Full Driver’s Licence

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Raphael Beilharz