According to the information released by the hotel, the appointed commenced his career as apprentice chef at a small family hotel in Germany in 1988. He spent three years developing his skill before joining the international hotel company, Steinberger Hotel Axemannstein Bad Reichenhall, to expand his culinary experience. A few years later, Chef Klaus left his home country and the company with his last position of Chef Saucier at the Hamburg property. In May 1997, he moved to London to explore the culinary scene there by taking up the position of Senior Chef de Partie at the Landmark Hotel London. After two and a half years, he moved onto Australia to continue his culinary voyage by joining Hyatt International as a Sous Chef, and was promptly promoted to Chef de Cuisine. During his two years tenure with Hyatt, he was awarded as Manager of the Year in 2001. His culinary journey took him to United Arab Emirates when he joined Jumeirah Beach Hotel Dubai in March 2002. Having held several strategic roles in the international hotel chains for over 16 years, Chef Klaus began his relations with Four Seasons in January 2004, taking up the position of Executive Sous Chef at Four Seasons Hotel Park Lane London, before he expanded his horizon to Asia in March 2006, when he was transferred to Four Seasons Resort Bali at Jimbarran Bay, and was promoted to Executive Chef, overseeing the Resort’s five food and beverage operations and the kitchen team including the Resort’s Cooking School. Invited by Four Seasons Hotel, Chef Klaus stepped forward to Macau in July 2012.