Meet Chef Michael

Your host personally prepares your meals:

His home terrain: the forest. His favourite vegetable: home-grown parsnip. Tyrolean meals: "Who I am". With delicious dishes straight from the source, Michael has a knack for improvisation and innovative dishes created from fresh produce. Michael will surely excite all lovers of food.

Apprenticeship:

Michael Ladner apprenticed under chef Sepp Zangerl at the Arlberg Hospiz Hotel in St. Christoph.

Work experience:

After finishing his apprenticeship Michael decided to travel and learn from well-established chefs in Europe. He spent time working in Switzerland (Mürren, Reckingen, Leukerbad and Montreux), then went to France to work under chefs from the Relais & Château Hotels to advance his knowledge and skills.

Back at home in Tyrol Michael always had a special connection to the Arlberg region and worked in Zürs (Hotel Hirlanda, Alpensrose), Lech (Kristberg and Pfefferkorn) and in St. Christoph, where he became sous-chef at the Arlberg Hospiz Hotel. During summer he worked at the popular Rainer’s Bar in Carinthia, Pörtschach, as the sous-chef and later was promoted to head chef of the restaurant.

First steps towards self-employment:

In 2001 the Italian-Asian fusion restaurant Ben.venuto opened and Michael prepared stunning meals which delighted all guests, and the hip new restaurant became an instant hit with its exciting atmosphere, delicious meals, and metropolitan flair. Michael, as the head chef, was able to receive a toque honour from Gault Millau in the very first season of opening, and continued receiving the distinction throughout the next seven years.

The Waldhof:

Together with his wife Andrea, who was the head receptionist at the Hotel Arlberg Hospiz in St. Christoph for 18 years, they were able to make their dream a reality, and the "Waldhof" opened in 2009.

More information available here.