Grand Chef Relais & Châteaux, Claus-Peter Lumpp is Head Chef at 3 Michelin starRestaurant Bareiss, Germany.

He completed histraining and apprenticeship in fine-dining restaurants in some of the besthotels: at the Hotel Bareiss, at the Victorian in Düsseldorf, with Alain Ducasse at the Hotel de Paris, at the Rheinhotel Fischerzunft withAndré Jaegerand at the Le Val d´Or withJohann Lafer– to mention just a few. Eachchef left their mark on Chef Lumpp, showcasingprofessionalism, perfect mastery of their art and the uniqueness of their own style.

In 1992 he became Executive Chef at his old training venue, the Hotel Bareiss. As someone who had gone through the “Bareiss mill”, it was a great challenge for to take over the then 2-star gourmet restaurant at the hotel. In 2007 the restaurant was awarded its third Michelin star under his culinary leadership.

Three Questions with Claus-Peter

What was your most moving culinary experience?

It always moves me when I have the privilege of eating and enjoying a good product that has been well prepared: a juicy apple straight from the tree or the freshly baked bacon pancakes in an inn or a langouste in a gourmet restaurant.

The most amusing kitchen incident you ever witnessed?
At the Restaurant Bareiss we have a really harmonious atmosphere both front of house and back stage. No-one goes down to the cellar to laugh. However, even a hearty laugh cannot compensate for the by no means insignificant pressure imposed on us by our own demands and the expectations of our guests. Last but not least, we take great pleasure in delighting our guests. But in the final instance that doesn’t have an awful lot to do with fun.

Your best piece of advice for amateur chefs?

Not to try and turn your passion everywhere into a quasi-profession.

  • 3 Michelin stars


Claus-Peter Lumpp’s recipes


72270 Baiersbronn-Mitteltal


+49 7442 47 0