Klaus Erfort, a masterful chef with roots in the Saarland, has had a remarkable career in upscale gastronomy since completing his training. Between 1992 and 1993, he honed his skills as Chef Saucier at the Restaurant Bareiss in Baiersbronn, under the aegis of Claus-Peter Lumpp. He then moved to the renowned Schwarzwaldstube restaurant, where he worked as Chef Tournant under Harald Wohlfahrt until 1994.
In 1995, Erfort took over the reins as head chef at the Orangerie restaurant at the Parkhotel Gengenbach in Völklingen, where he was promptly awarded a Michelin star. He continued this culinary excellence as head chef at the Imperial Restaurant of the Schlosshotel Bühlerhöhe from 1999 to 2002, where he was again awarded a Michelin star.
Since March 2002, Erfort has been the patron of Gästehaus Erfort in Saarbrücken, which was awarded a Michelin star in its opening year. His exceptional culinary skills quickly earned the restaurant a second star in 2004 and held the coveted three-star award from 2008 to 2020, with two stars since 2021.
Klaus Erfort's culinary empire expanded in 2012 when he took over the Hotel Fuchs in the picturesque old town of Saarbrücken.