Tim Raue as Guest chef in the Ikarus

February 2012 at the Restaurant Ikarus: Tim Raue

From gang member to gourmet

No outrageous piercings, no wild tattoos winding up his neck, and no obvious scars: Tim Raue, the congenial Michelin-starred chef, displays no outward signs of his tough youth in the Wrangelkiez area of Berlin. As a teenager, Raue could be found patrolling the streets with the notorious “36 Boys” gang. These days, however, he chooses to command a gang of skilled cooks at his Tim Raue restaurant, with whom he conjures up dangerously good aromatic cuisine with Asian influences. Careful, it’s tasty!

Tim Raue was born in Berlin in 1974 and grew up in humble living conditions. After his wild years as a gang member, a bleak future appeared to be mapped out for him. But much to the delight of many gourmets and critics, Raue decided against a life without prospects: After a careers adviser told him that “someone of him” could only ever hope to become a painter, a gardener or a chef, he began an apprenticeship behind the stove. He met his wife, Marie-Anne, during the second year of his training. After graduating, he gained his initial experience at the Quadriga restaurant inside the Brandenburger Hof hotel, among other places. Then, in 1997, he became head chef for the first time, at the Rosenbaum restaurant. He assumed the same role at Kaiserstuben in Berlin in 1998. And with great success: He was named Newcomer of the Year by the renowned gourmet magazine Der Feinschmecker. The next stage of his career followed in 2003, as Executive Chef and Global Culinary Advisor for Swissôtel Berlin, where he took the helm at the 44 restaurant. From that point on, there was no stopping him: In 2005 he was named Newcomer of the Year by Gault Millau, before receiving his first Michelin star in 2007. He was also awarded 18 Gault Millau points. After his spell as Culinary Director and Corporate Executive Chef at Adlon Holding GmbH, where his cooking skills earned him a Michelin star and 18 Gault Millau points after just five months, he opened the Berlin-based Tim Raue restaurant in July 2010 together with his wife. Awards from the Michelin Guide and Gault Millau were to follow in September 2010, just three months after opening.

In 2011 followed the title Chef of the Year, awarded by Der Feinschmecker gourmet magazine, and Mr Raue has now collected 19 points from Gault Millau.

His Asian-inspired cuisine, which combines Japanese product perfection with Chinese kitchen philosophy and the diversity of Thai flavours, wows his followers far beyond the boundaries of Berlin. Raue’s creations are intended to convey energy and a lust for life. “Heavy” side dishes such as bread, noodles and rice, as well as sugar, dairy products and gluten, are therefore banned in his kitchen. Instead, Tim Raue makes generous use of exciting and tasty flavours: “Flavours have always been the main focus of my cooking: Sweet ones, sour ones and spicy ones.” This certainly comes across in his dishes: Whether it’s his cod wonton with black pepper, truffle mayonnaise and pea sprouts, his gazpacho with sorrel and passion fruit granité, or his Pink Lady apple rolls with white chocolate mousse, served with goat’s milk and tarragon ice cream – Tim Raue is sure to serve up a diverse range of culinary delights at his cosmopolitan restaurant. The well-rehearsed, first-class service, headed by his wife Marie-Anne Raue, rounds off the excellent impression that his cuisine leaves behind.

Tim Raue has also impressed the critics as a book author: His book “Ich weiß, was Hunger ist: Von der Straßengang in die Sterneküche” is an autobiographical account of his life.

In his own unique way, Tim Raue interprets the dream of rising from a dishwasher to a culinary millionaire: With a life story that merits the utmost respect and a cooking style that makes him unforgettable to his guests.