Johannes Hauser is the first port of call when it comes to pleasures of the palate and the diverse range of culinary treats at the Green Spa Resort Stanglwirt. As a passionate farmer, he ensures that guests are served an abundance of homemade delicacies every day using fresh produce from the hotel's fields and dairy. The friendly and enthusiastic restauranteur uses good old-fashioned, labour-intensive manual farming methods in the fields to grow this produce – hard work that he thinks is absolutely worth it. "It just tastes so much better," explains Johannes Hauser, a claim that's easily proven with every bite. Just thinking about the wide range of products made at the fully organic Stanglwirt farm is enough to get the mouth watering. Whether it's milk, butter or curd cheese, a good proportion of all the ingredients come from the hotel's own farm, including the excellent Stangl alpine cheese, more than three tonnes of which are made by hand every year on the Stangl Alm on the Wilder Kaiser mountain.
Johannes Hauser acquired the skills for his important job during valuable years of training abroad. He was especially influenced by the 14 months he spent as a management trainee at the "Halekulani" luxury hotel on Hawaii, preparing him for the ever-growing demand for exquisite food at the Stanglwirt. The junior director loves to put his taste for quality to good use at the "Auf der Tenne" hotel bar where he and his bartenders are always conjuring up something new and exciting. This committed farmer also dreams of breeding his own sheep and goats. We look forward to seeing what tasty surprises will be finding their way to our plates and glasses next!