More is always possible

Growing up in the Weinviertel, Daniel Kraft had a true farm childhood: “That time shaped me enormously and instilled many of my core values in me,” says the Lower Austrian. He set aside his youthful idea of pursuing a career in professional football in favour of his second passion: cooking. The convivial meals in large family gatherings, the produce grown by his grandparents and parents on the farm, the cooking skills of his mother and grandmother – “all of that inspired me greatly,” he recalls. And so Kraft decided to train in Vienna. His chef’s apprenticeship at the traditional Café Central in the Palais Ferstl was soon followed by his first management positions. “I learned a great deal along the way, but of course also made mistakes,” he says of his experiences, “though I always had good people by my side who encouraged and challenged me.” By the age of 23, Kraft already held the position of head chef. He went on to complete his school-leaving certificate at evening school, later managed several new openings for Vapiano, and most recently ran operations at the design hotel Loisium in Langenlois, before Julian and Florian Mayer brought him to the Dachsteinkönig.

Better Together

“The quality of the house and the warmth of the people who work here almost overwhelmed me,” he says of his personal arrival in Gosau. The fact that there is such a genuinely warm human atmosphere throughout the Dachsteinkönig, that team members are valued just as highly as guests, that things don’t always have to run strictly by the book, and that the day holds far more than a sequence of meetings, quickly won him over. And so it came about that alongside his private retreat in the Weinviertel, the inner Salzkammergut now counts as a second home.

Adapting to the new target group of families came naturally to the soon-to-be father. “Children are allowed and encouraged to move very freely here with us. The many different emotional states that family life brings are familiar to everyone. The atmosphere is relaxed, so parents can feel completely at ease too.” Between outings, small adventures and quiet moments, exactly what everyday life so rarely leaves room for comes into being: sharing experiences, creating memories – that is what a holiday is all about. What matters most to guests? “Professional life has become much more stressful, and more and more global crises are affecting us. That makes time spent together all the more precious. A holiday should be uncomplicated, the service first class, the cuisine at a high level. And: we are all on first-name terms – within the team and with our guests.” Familux is family, for holidaymakers and employees alike.

Developing the next generation

This credo aligns with the management style: “We have flat hierarchies here, and that runs through every level. A strict tone was once the norm in the hotel industry – today things are quite different.” Benefits ranging from gym access to a high-quality staff restaurant and joint parties – work is a part of life, not a counterpoint to it. This also comes through in the development of the next generation. Together with the Mayer family, it is a particular concern of Kraft’s to prepare upcoming generations for the role of host. Between 15 and 20 young people should be able to grow into the world of hospitality through the apprenticeship programme at the Familux Resort. “We see this as our educational responsibility,” the General Manager emphasises. Personal development and quality awareness in many respects benefit everyone – the people, the property, the region, the industry.

It would not be a Familux Resort without a few surprises: the Dachsteinkönig, which was named Family Hotel of the Year 2026 by Gault Millau, is celebrating its tenth anniversary with the most comprehensive upgrade in its still young history. 15 million euros are being invested to ensure that the premium standard continues to meet the highest expectations. As part of the extensive renovation and expansion, the natural bathing pond has been enlarged, and a second speed slide brings even more action. Fitness enthusiasts will also find new additions in the Active Studio, and the Milchbar 24/7 has a fresh new design. The staff area has received a thorough makeover – from office and buffet spaces to parking facilities. The installation of a photovoltaic system is also part of the project. The ski depot has been extended, and the hotel shop has been given not only a charming new name – “Lila Loves” – but an entirely new concept as well.

Our New Chalets

The eleven new, two-storey luxury chalets are furnished with natural materials, warm colour tones, a private fitness area and a play area for the kids. A private pool heated to 36 degrees invites splashing about at any time of year, while air conditioning keeps the chalet pleasantly cool even on hot summer days.

Travelling – whether in the mountains or by the sea – means, for Daniel Kraft personally, time out that opens his eyes to fresh ideas. Southern France and Italy inspire him above all. Creativity cannot be forced; it needs space. But energy can also be released on runs through the forest, or through simple, almost meditative activities right outside his house in the Weinviertel. There, in his own garden, he finds peace and grounding: “Pulling weeds really clears your head.”