Claus-Peter Lumpp, who completed his training as a chef at the Bareiss, is the Executive Chef in the Restaurant Bareiss. After years of wandering that led him through half of Europe, he returned to the Bareiss in 1992 and took over leadership of the gourmet restaurant. The Michelin Guide awarded him the third star in 2007.
Thomas Brandt, Restaurant Manager in the gourmet Restaurant BAREISS, a host with body and soul. Charming, thoughtful, considerate, he takes care of every single guest and leads them carefully through all the courses.
Jürgen Fendt, Sommelier, with numerous awards, knowledgeable, ready to provide recommendations but with an open ear for the desires of his guests. Owner of his own vineyard, where trainees at the Bareiss gain valuable experience in the area of viniculture.