Klaus Erfort

Klaus Erfort (born March 8, 1972 in Saarbrücken ) is a German chef .

Career

After training and stations in Saarland, Erfort worked from 1992 to 1993 in the Bareiss restaurant in Baiersbronn as Chef Saucier under Claus-Peter Lumpp . In 1993 he moved to the Schwarzwaldstube restaurant in Baiersbronn, where he cooked Tournant under Harald Wohlfahrt until 1994 . He took up his first position as head chef in 1995 in the Orangerie restaurant of the Parkhotel Gengenbach in Völklingen , whose cuisine was awarded one star in the Michelin Guide under Erfort's management . From 1999 to 2002 he worked as head chef in the Imperial restaurant of the Schlosshotel Bühlerhöhe near Baden-Baden , which was also awarded a star under his management.

Erfort has been running the Gästehaus Erfort restaurant in Saarbrücken since March 2002 . This was awarded a star by the Michelin Guide in the same year . The second star followed in 2004; since 2008 it holds three stars. As it also has top marks in the other restaurant guides Gault & Millau , Gust, Der Feinschmecker , Schlemmer Atlas , Varta-Guide and The great restaurant and hotel guide , the restaurant is one of the best in Germany. In August 2012 Erfort announced that he would also take over the Hotel Fuchs in Saarbrücken's old town. Erfort is married and has one son.

Awards

Guesthouse Erfort, Saarbrücken

2008: Gault-Millau named Erfort “Chef of the Year 2008”.
2011: Awarded the “highest mark for the world's best restaurants” in Gault Millau (19.5 out of 20 possible points)
2013: Top grade of 5 cooking spoons in the Schlemmer Atlas
2015: Eckart Witzigmann Prize "for Lifestyle"