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.
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.
Tim Raue’s famed interpretation of Peking duck