Claus-Peter Lumpp

Interviewed August 2009

Claus-Peter Lumpp is head chef of the 3 Michelin star Bareiss, a lovely restaurant tucked away in a beautiful corner of the Black Forest.

Q – How long have you been cooking professionally?

I started my training in 1982. In 1987 I became head chef of the Restaurant Kaminstube / Hotel Bareiss. Before I took over the head chef position in the Restaurant Bareiss in 1992, I was send for one year to well-known international chefs for further culinary inspiration and experience by Hermann Bareiss.

Q – Where did you train to cook?

At Hotel Bareiss (the hotel name at that time was Kurhotel Mitteltal and Hermann Bareiss changed the hotel name in 1992, as the guests were always talking of visiting "The BAREISS")

Q – How would you describe your style of cooking?

French Gourmet Style with Mediterranean influence, and I also use a lot of food of regional provenance.

Q – Is there a secret for a successful restaurant?

The work you do, has to be done by the whole team with it's heart and soul, and this every single day for lunch and dinner.

Q – Do you have a “signature dish” or favourite dish you enjoy cooking?

All dishes we create carry the signature of me and my team. The dishes we create - I like them all and this is very important.

Q – Do you have a favourite ingredient?

I like the seasonal ingredients and seasonal food, because it is perfect in taste at the certain time of the year.

Which restaurant do you most enjoy eating at on your night off?

I enjoy eating in restaurants with good food - from Haut Cuisine to Pubs (in Germany Gasthaus), where you get a perfect regional dish! And I always enjoy the cooking of my wife at home.

What is your most interesting or fun experience from your time in restaurants?

I have the most wonderful experiences and talks with the guests every day after lunch and dinner, when I go out to the restaurant from table to table to greet our guests.

What would be your “last request” dish?

I don't know!

Is there another chef that you most admire?

Alain Ducasse, Joachim Wissler and my grandmother, who taught me a lot about cooking.

Any advice you would give to someone wanting to become a chef?

When you enjoy what you are doing, when you do it with your heart and soul, when you have commitment and team spirit, combined with target-orientated behavior - you must be successful!

Any final thoughts you’d like to add?     

Whatever you do, you have to do it for YOUR guests!

Current Restaurant

Bareiss