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Klaus is a passionate chef by nature. His childhood was shaped in the South of Germany, where he learned various "out of the box" crafts such as butchering entire animals, ice chiselling or the sculpturing of butter figurines. Afterwards, he trained as a chef in many gourmet restaurants in Germany, before moving to Spain, US, South Africa, Brazil as well as a brigantine under the Dutch flag. Klaus then worked as a managing director and an executive chef in Zermatt, where he was mostly focusing on Alpine cuisine using regional produce. 

Klaus is currently the executive chef of a gourmet restaurant in Stäfa where he also works closely with a sensory specialist. Furthermore, he has his own catering business and is active as a culinary consultant. 

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