Thomas Dorfer is one of Austria’s most celebrated chefs and the chef-patron of Landhaus Bacher, an institution in the village of Mautern at the entrance to the Wachau valley. Named Chef of the Year by Gault Millau, he has kept one of the country’s great restaurants at the very top for well over a decade, cooking food that is rooted in the classics but alive with contrast and creativity.
Born in Carinthia and shaped by kitchens across Austria, Switzerland and Germany, Dorfer took over Landhaus Bacher from his renowned mother-in-law Lisl Wagner-Bacher and has carried its legacy forward with distinction, earning the highest ratings in every major guide.
TL;DR
- Austrian chef, born 27 April 1975 in Spittal an der Drau, Carinthia
- Chef-patron of Landhaus Bacher in Mautern, in the Wachau
- Named Chef of the Year by Gault Millau in 2009
- Took over the kitchen from Lisl Wagner-Bacher, becoming head chef in 2010
- Holds the top rating of five toques (caps) in Gault Millau
Thomas Dorfer key facts
| Born | 27 April 1975, Spittal an der Drau, Austria |
| Nationality | Austrian |
| Restaurant | Landhaus Bacher, Mautern (Wachau) |
| Honour | Gault Millau Chef of the Year 2009 |
| Rating | Five toques, Gault Millau |
From Carinthia to the world’s kitchens
Thomas Dorfer was born on 27 April 1975 in Spittal an der Drau, in the southern Austrian state of Carinthia. After school he trained as a chef at the Alte Post in Bad Kleinkirchheim, then set off to broaden his experience. From 1994 he cooked in Sydney, before returning to Austria to work at Landhaus Bacher in 1996, and later refining his craft at Johri’s Talvo in St. Moritz and the three-star Restaurant Bareiss in Baiersbronn, Germany. That mix of Austrian roots and international polish would define his cooking.
Landhaus Bacher
In 2002 Dorfer returned to Landhaus Bacher, the celebrated restaurant run by Lisl Wagner-Bacher, and in 2010 he took over as head chef. Located at the gateway to the Wachau in Mautern an der Donau, the restaurant is a true institution of Austrian gastronomy, and Dorfer’s arrival ensured its continued excellence. He is married to Susanne Dorfer-Bacher, Lisl’s daughter, making the restaurant a genuine family endeavour spanning generations.
Recognition
Dorfer’s talent was recognised early: in 2009 Gault Millau named him Chef of the Year. Under his leadership Landhaus Bacher has retained its place among the elite, awarded the top rating of five toques in the Gault Millau guide – a distinction shared by only a handful of restaurants in the entire country. His consistency over many years has made him one of the most respected figures in Austrian cooking.
Signature style
Dorfer’s cuisine is built on the classics but full of contrasts and creative touches, with subtle Mediterranean and Asian influences woven through. He draws on the produce of the Wachau and wider Austria, combining precise technique with a refined sense of balance and flavour. The result is cooking that feels both deeply grounded in Austrian tradition and quietly contemporary.
Thomas Dorfer in context
Dorfer is a leading name in Austrian fine dining, standing alongside contemporaries such as the Obauer brothers in Werfen and part of the same top tier of the country’s cooking as chefs like Rudolf Obauer.
Follow Thomas Dorfer
Landhaus Bacher – official site
Thomas Dorfer FAQ
Who is Thomas Dorfer?
An Austrian chef and chef-patron of Landhaus Bacher in the Wachau.
Where does he cook?
At Landhaus Bacher in Mautern an der Donau, at the entrance to the Wachau valley.
What awards has he won?
Gault Millau Chef of the Year in 2009, and a top five-toque rating.
Who was his predecessor?
His mother-in-law, Lisl Wagner-Bacher, from whom he took over the kitchen.
How would you describe his food?
Classic Austrian cuisine with contrasts and Mediterranean and Asian touches.
