Portrait of Alois Ertl
i. Biography
Alois Ertl’s work is grounded in the kind of kitchen where repetition matters as much as timing. At Landgasthaus Gidibauer-Hof in Hauzenberg, his early career was built through daily service, where the pass, the pace, and the routines of the house formed the basis of his craft. That setting gave his cooking its framework: practical, disciplined, and shaped by sustained work rather than display. The same foundation carries into his present role at Lay Lao (Phaya Thai), where the craft is put to use in a different setting. For Alois, the point is continuity. The skills established at Landgasthaus Gidibauer-Hof in Hauzenberg remain visible in the steadiness of his approach, while Lay Lao (Phaya Thai) gives those skills a new context in which to operate.
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The Work Today
On its own, that role places the work in a house that has been central to his professional identity. Landgasthaus Gidibauer-Hof in Hauzenberg is where Alois Ertl’s name is most closely tied to a standard of kitchen practice, and where his craft has been defined through regular service rather than formal display.
Career - Chef — Lay Lao (Phaya Thai), Bangkok - Chef — Landgasthaus Gidibauer-Hof, Hauzenberg
Acclaim
His biography centers on his role as chef at Landgasthaus Gidibauer-Hof in Hauzenberg. No award, credential, or dated honor is part of this biography. That leaves the emphasis on the work itself: a chef’s identity formed through the demands of a specific kitchen, and through the accumulation of experience in service. Alois Ertl’s profile is defined by place, practice, and the steady authority that comes from sustained work over time.
FAQ What is Alois Ertl's current role? As of 2026, Alois Ertl is Chef. Where did Alois Ertl work before? Alois Ertl's earlier career included Landgasthaus Gidibauer-Hof.
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