Claus-Peter Lumpp

Chef Claus-Peter Lumpp's culinary philosophy is deeply rooted in a guest-centric approach, prioritizing simple enjoyment and understanding over intellectual complexity. He firmly believes that "Essen muss man verstehen und es muss gut schmecken." This ethos guides his entire operation at Restaurant Bareiss, where he aims to create a memorable and rich culinary experience for every diner, perceiving each visit as a unique event. His core values emphasize authenticity and high culture in gastronomy. Lumpp is a staunch defender of "Hochkultur der Gastronomie," viewing trends like "Casual Fine Dining" as mere marketing gimmicks that strip away cultural refinement. While rejecting the term "baroque opulence" as old-fashioned, he embraces generosity in his offerings, ensuring that product quality, cooking technique, and a fair price are in perfect alignment. He is not an unshakeable traditionalist but finds himself leaning traditionalist when it comes to fundamental product quality and cooking techniques, emphasizing that "Mir geht nichts über den Geschmack. Das ist nicht verhandelbar." Ingredient sourcing is crucial, with a strong focus on "Nachhaltigkeit und Tierwohl." Lumpp sources nearly all products (except sea fish) from local, known producers in the surrounding area. Fish, for example, comes from the hotel's own trout farm in the Black Forest, and game like venison is supplied by Hotel Director Hannes Bareiss's personal hunt during colder months. Teamwork is integral to his creative process; Lumpp presents new dish ideas as a basic framework to his team, encouraging each member to contribute creatively to the execution, fostering immense motivation and energy. He believes in doing everything with "heart and soul," every single day, for the guests. Claus-Peter Lumpp's culinary approach can be described as "French Gourmet Style with Mediterranean influence," heavily integrating regional provenance. He is celebrated as a master of "zeitgemäße Klassik," crafting a classically inspired cuisine with modern preparation. His technical mastery is characterized by a firm commitment to traditional cooking methods; he explicitly states, "Ich gare nicht im Vakuumbeutel. Ich mache mir lieber die Mühe das Fleisch, Fisch und Gemüse traditionell zuzubereiten." His expertise primarily lies in "Fisch, Fleisch oder Gemüse." Flavor and plating are driven by the unwavering principle that "Mir geht nichts über den Geschmack. Das ist nicht verhandelbar." He concentrates on the "Natürlichkeit der Aromen" and ensures a generous presentation of dishes. While honoring classic recipes, he consistently "neuinterpretiert" them, bringing a fresh perspective. He also values the evocation of childhood memories through food, as seen in his appreciation for desserts that convey a sense of nostalgia. Lumpp emphasizes that "All dishes we create carry the signature of me and my team," indicating a collective creative output rather than a single, named signature dish.

Career

• Apprentice Chef at Kurhotel Mitteltal (later Hotel Bareiss), Baiersbronn
• Chef at Restaurant Victorian, Düsseldorf
• Chef at Hotel Bareiss, Baiersbronn
• Küchenchef at Restaurant Kaminstube (Hotel Bareiss), Baiersbronn
• Stage Chef at Restaurant Tantris, München
• Stage Chef at Aubergine, München
• Stage Chef at Kunststuben, Küsnacht
• Stage Chef at Restaurant Louis XV, Monte Carlo
• Stage Chef at Val d’Or, Stromberg
• Executive Chef at Restaurant Bareiss, Baiersbronn

Mentored by Paul Mertschuweit, Günter Scherrer, Heinz Winkler, Eckart Witzigmann, Horst Petermann, Alain Ducasse, Johann Lafer, Hermann Bareiss.