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Taste is teamwork
Our team
The team at Ayinger in der Au embodies genuine hospitality, professionalism, and a joy in working together. As part of the Platzl family, all employees shape this neighborhood tavern with dedication, warmth, and a spirit of openness.
Here, Bavarian tradition, the vibrant atmosphere of the Au neighborhood, and a service philosophy that puts people first come together.
The atmosphere at Ayinger in der Au thrives on classic pub cuisine, carefully selected regional products, and sincere, attentive service. The seasonally changing menu brings variety to everyday life and constantly offers the team new opportunities to contribute their creativity, experience, and culinary expertise. Ayinger in der Au is a workplace for people who want to grow both professionally and personally and who enjoy helping to shape Munich’s pub culture.
Meet some of our team at Ayinger in der Au:
The cuisine at Ayinger in der Au is shaped by Executive Chef Goran Stanic, whose passion for cooking began at an early age: He discovered it during his school years while spending vacations with his grandparents, where he gained his first experience in the kitchen. He completed his culinary training in Croatia, where he demonstrated his technical skills early on.
As early as his third year of training, he was honored at a competition among European culinary schools and won the gold medal with a six-course menu.
This was followed by several formative years on the Adriatic coast, where he gained valuable experience in fine dining over the course of many seasons. He gained further international insights during a stint in Lucerne, Switzerland.
Goran has been part of Platzl Hotels since 2015 and, as executive chef, is now responsible for organization, planning, and ordering, as well as leading his team. With great dedication and a clear commitment to quality, he ensures smooth operations in a kitchen that combines craftsmanship, experience, and team spirit.
Moritz Gauweiler oversees the Ayinger in der Au as host, with a keen eye for service quality, smooth operations, and strong teamwork. In day-to-day operations, he is closely involved in day-to-day activities and serves as the central point of contact for both guests and service staff.
His responsibilities include organizing and managing all service-related processes—from guest communication and staff scheduling to planning and overseeing events. Moritz places great importance on ensuring that structure and warmth go hand in hand, so that both guests and staff feel well taken care of at the Ayinger in der Au at all times.
He began his career in the hotel and restaurant industry with a dual study program at the 25hours Hotel The Circle in Cologne and at the 5-star Hotel Deidesheimer Hof. These experiences continue to shape his understanding of professional service, responsibility, and genuine hospitality. Together with his team, Moritz stands for a restaurant that authentically combines reliability, quality, and the true Munich way of life.
