Introduction
Tim Raue is a German chef who has earned international acclaim for his innovative cooking techniques and unique blend of Asian and European flavors. Born in Berlin in 1974, Raue was inspired to pursue a career in cooking at a young age. Over the years, he has built an impressive resume that includes working in some of the world’s most prestigious kitchens and opening his own critically acclaimed restaurants.
Early Life and Career
Tim Raue was born in Berlin in 1974. Growing up, he was exposed to a variety of different cuisines, including German, Italian, and Chinese. His mother was a home cook who instilled in him a love of food and cooking from a young age. Raue’s interest in cooking deepened when he began working as a dishwasher in a local restaurant at the age of 14. He quickly moved up the ranks and began working as a cook in various restaurants throughout Berlin.
In 1998, Raue landed his first big break when he was hired as a sous chef at the upscale restaurant Ma Tim Raue. The restaurant was known for its fusion of Chinese and European flavors, which would become a hallmark of Raue’s own cooking style. Raue spent several years at Ma Tim Raue, honing his skills and learning from the restaurant’s head chef.
In 2001, Raue left Ma Tim Raue to take a job at the Ritz-Carlton Hotel in Berlin. He quickly made a name for himself there, earning a Michelin star for his innovative dishes. However, Raue was not content to rest on his laurels. He continued to push himself to innovate and experiment with new ingredients and cooking techniques.
In 2007, Raue left the Ritz-Carlton to start his own restaurant, Restaurant Tim Raue, in Berlin’s trendy Kreuzberg neighborhood. The restaurant quickly gained a reputation for its bold, inventive flavors and sleek, modern design. Within a year of opening, Restaurant Tim Raue earned its first Michelin star.
Career Highlights
Over the years, Tim Raue has continued to push himself to new heights of culinary excellence. Some of his most notable career highlights include:
- Winning two Michelin stars for Restaurant Tim Raue: In 2013, just six years after opening, Restaurant Tim Raue was awarded a second Michelin star, cementing Raue’s status as one of Germany’s top chefs.
- Opening La Soupe Populaire: In 2013, Raue opened La Soupe Populaire, a more casual restaurant located in a former brewery in Berlin’s Wedding neighborhood. The restaurant serves hearty German fare with a modern twist, and has become a favorite among locals and tourists alike.
- Launching the Tim Raue Academy: In 2015, Raue opened the Tim Raue Academy, a cooking school in Berlin where aspiring chefs can learn the techniques and philosophy behind his cooking style.
- Opening Sra Bua by Tim Raue: In 2015, Raue opened Sra Bua by Tim Raue, a restaurant in Bangkok that serves his signature blend of Asian and European flavors. The restaurant has been widely praised for its innovative cuisine and stunning design.
- Winning the GQ Chef of the Year Award: In 2016, Raue was named GQ Chef of the Year at the GQ Men of the Year Awards in Berlin.
- Opening a second location of Restaurant Tim Raue: In 2017, Raue opened a second location of Restaurant Tim Raue in Munich. The restaurant has already earned a Michelin star and has become a popular destination for foodies in the city.
