As a teenager, Raue could be found roaming the streets of Berlin 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.
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. At the tender age of 23, he became head chef for the first time, and just one year later he was named Newcomer of the Year by the gourmet magazine Der Feinschmecker. A string of other awards soon followed – in 2007, for example, Tim Raue was awarded the title of Chef of the Year by Gault Millau and earned his first Michelin star. Since 2010, Raue has been running the Tim Raue restaurant with his wife. Last year followed the title Chef of the Year 2011, awarded by Der Feinschmecker gourmet magazine, and Mr Raue has now collected 19 points from Gault Millau.
ServusTV: Culinary Heights at Ikarus bei ServusTV
Each month at Salzburg’s two Michelin-starred Restaurant Ikarus, a different top international chef creates the menu. For this globally unique concept, Hangar-7 executive chef Martin Klein visits the cream of the crop, takes a look behind the scenes of haute cuisine, and is let in on some exciting culinary secrets. “Culinary Heights at Ikarus” offers a unique glimpse into the world of high-end cuisine and provides an interesting portrait of each guest chef, their culinary philosophy, and the food culture of their country.