Started at the Culinary Institute of Israel at the age of 15.
Gained experience at a 3 Michelin-starred restaurant.
Further developed a focus on sustainability.
Award-winning executive chef with over 15 years of experience in leading kitchens, curating fine dining experiences, and redefining culinary artistry through nature-inspired, seasonal, and sustainable gastronomy.
Noma, Attica, Pronto, Sabina Clubhouse, Matsya KU
Shahar Tamir Rapoport's culinary journey began at the age of 15 at the Culinary Institute of Israel. He has honed his craft in prestigious restaurants such as Noma (Copenhagen, 3 Michelin), Attica (Melbourne), and Pronto (Tel Aviv). He has also served as Executive Chef at Sabina Clubhouse (Ibiza) and Matsya KU (Goa). His philosophy emphasizes cooking as a universal language, drawing deep inspiration from nature, architecture, and tradition, blending old-world techniques with modern innovation. Sustainability is central to his approach, informed by studies in permaculture, biofuels, and organic farming.
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