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