We present to you our culinary team with an exciting vision of exceptional freshness and thoughtfully hand-selected elements with a fine balance of European and West Coast cuisine at Villa Eyrie Resort. These exceptionally talented chefs bring together a unique culmination of distinguished backgrounds and wealth of culinary experience.
master chef
RAY SCHOENBAUM
Ray Schoenbaum completed his culinary apprenticeship at the age of 19, at the one Michelin-star Relais & Chateaux Hotel Dollenberg, in the Black Forest of Germany. He built steadily upon this foundation of excellence, next at Der Alpenhof hotel near Munich.
Mario then moved to Berlin, to work within the Hyatt Hotel Group, before moving to the iconic Waldhotel Sonnora, which has held three Michelin stars for 18 consecutive years. Under the mentorship of Chef Helmut Thieltges, Mario learned the invaluable art of tasting.
Mario then moved to Berlin, to work within the Hyatt Hotel Group, before moving to the iconic Waldhotel Sonnora, which has held three Michelin stars for 18 consecutive years. Under the mentorship of Chef Helmut Thieltges, Mario learned the invaluable art of tasting.
“ We wanted to give our guests the feeling that they’re coming to a dinner party in our home instead of a restaurant. At Basilico, we have a style that’s all our own. ”
Assistant chef
ALEX BEBIAK
Alex Bebiak is our Master Pastry Chef at the Villa Eyrie Resort. As well as baking all the fresh breads and desserts, he has perfected a fantastic sourdough rye bread that is a must try. As a regular part of the restaurant offerings, it accompanies all the finest handmade desserts and pastries for everyone to enjoy.
Alex Bebiak has had thus far a colourful, deep set of experiences, including extensive training, and then Chef Patissier positions in Germany, Abu Dhabi, and Switzerland, before making the bold move to Tofino’s Wikaninnish Inn, at the personal behest of chef extraordinaire Rodney Butters.
Alex Bebiak has had thus far a colourful, deep set of experiences, including extensive training, and then Chef Patissier positions in Germany, Abu Dhabi, and Switzerland, before making the bold move to Tofino’s Wikaninnish Inn, at the personal behest of chef extraordinaire Rodney Butters.
