A lois Maierhofer is Concept and Development Chef for Giant Eagle.
He recognized at a very young age his passion for cooking alongside his mother in Austria. Alois watched his mother carefully and memorized her culinary skills as she prepared the family meals. His father was a butcher which has many times proven to be an invaluable experience in the culinary world knowing how to cut, slice and chop meat properly.
Named to this position in 2010 his diverse culinary background and innovative thinking was a perfect synchronization with Giant Eagle’s contemporary vision of prepared foods and “kitchens to go” concept. He is responsible for cultivating new concepts and showcasing his menu ideas to all 175 Giant Eagle store locations nationally. The concept development portion of his position brings his skillful application of food analysis and processes along with ensuring food quality before it goes to market where the consumer’s expectations are to be exceeded with a profitable outcome for Giant Eagle Corporation.
Alois is a highly accomplished culinary in all facets of professional cooking and management, menu development, P&L management, kitchen design and equipment specification. Prior to joining Giant Eagle, he has served the culinary industry in numerous capacities. Alois worked in Germany with the Kempinski Hotels in Hamburg and Frankfurt as their Executive Chef and from there his dream became authentic when Celebrity Cruise Lines appointed him as a Sous Chef working under the supervision of Michelin 3-Starred Celebrity Chef Michael Roux. Celebrity Cruises Line later promoted him to their Executive Chef.
He found romance on the ocean liner and married his lovely wife of twenty years Kara. This brought another change in his career path with launching a new business as the owner and proprietor of Mozart’s Restaurant with a menu focused on European and Mediterranean cuisine. Alois always looking for opportunities to share his passion for food hosted a cooking show on the Food Network called “Symphony of Taste – Let’s Eat” where he showcased a wide compilation of dining styles embracing European and American cuisine.
He was born and raised in Vorav, STMK, Austria which is between Graz and Vienna, west of Hungary. He graduated from Culinary Arts School in Bad Gleichenberg, Austria and obtained a Hotel and Restaurant Management degree while in Germany.
He resides in Canton, Ohio with his wife Kara and their three children.
- Award Winning Beer Bratwurst
- Polish Sausage
- Sauerkraut Balls
- Authentic Pork Wiener Schnitzel
- Cabbage & Noodles
- Potato Pancakes
- Ribbon Fries