A Culi­nary Star

Hilda Hoy spoke with cel­e­brated chef and restaurateur Tim Raue about his plans for the fu­ture and his pre­dic­tions for Berlin’s food scene.

Where Berlin - - CONTENTS - BY HILDA HOY

Talk­ing food with Berlin's cel­e­brated chef and restaurateur Tim Raue.

Tim Raue is some­thing of a home­town culi­nary hero. The story of his rise from the streets

of Kreuzberg – where he spent part of his youth in a no­to­ri­ous gang – to the high­est ech­e­lons of Berlin’s res­tau­rant scene is a cap­ti­vat­ing one. But what’s re­ally won over fans is Raue’s culi­nary style, a dar­ing and pre­cise fusion of Euro­pean haute cook­ing and the Asian cuisines he ad­mires.

Af­ter land­ing his first chef job in the late 1990s, Raue quickly as­cended the culi­nary ranks and reaped awards and ac­co­lades along the way – not least a hand­ful of Miche­lin stars. To­day, he is the force be­hind no less than four Berlin restau­rants (see col­umn, right) and one in Mu­nich, with big as­pi­ra­tions that will soon take him abroad. But even as he pre­pares to open a res­tau­rant in Dubai this fall, he re­mains a Berlin boy bound to his roots. Hilda Hoy: With your first two restau­rants, Tim Raue and Sra Bua, you took in­spi­ra­tion from the culi­nary tra­di­tions of Asia. Af­ter that came La Soupe Pop­u­laire, with refined vari­a­tions on tra­di­tional Ger­man cui­sine. And now Colette, a French brasserie. What influences the culi­nary di­rec­tions you take, and what comes next?

Tim Raue: There are two as­pects of my work. First, the restau­rants I open and the culi­nary con­cepts I re­al­ize there, and then there’s the ac­tual core of my cre­ative work, which is the Tim Raue res­tau­rant. As for the restau­rants, I de­velop those culi­nary con­cepts to suit the in­di­vid­ual cir­cum­stances. In the fu­ture, this could mean go­ing in even more new di­rec­tions. The Tim Raue res­tau­rant, on the other hand, is un­equiv­o­cally Asian and will re­main that way, as this is my culi­nary path and the core of my brand – at the very high­est stan­dards.

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Tim Raue’s famed in­ter­pre­ta­tion of Pek­ing duck

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