Tim Raue was born in Berlin in 1974. After his training as a chef, he gained his initial experience at restaurant Quadrigain hotel Brandenburger Hof, as well as at restaurant Bamberger Reiterand Schloss Glienecke. In 1997, RAUE assumed his first Head Chef position at restaurant Rosenbaum. In 1998, he took the same position at restaurant Kaiserstubenin Berlin and was named "newcomer of the year" by gourmet magazine "Der Feinschmecker". Only one year later, he moved as Head Chef and Managing Director to the E.T.A. HOFFMANN at Riehmers Hofgarten Hotel. During this time, he was awarded “Berliner Master Chef”amongst others. In 2003, he became executive chefand global culinary advisorat SWISSOTEL Berlin, where he was chef de cuisine of restaurant44.
In 2005, he was awarded "newcomer of the year" by Gault Millauand his restaurant was included amongst the "80 hottest tables around the world" by Condé Nast Traveller. However, his highlight so far has been the recognition of the first Michelinstar in 2007 as well as being recognized in Gault Millauwith 18 points and being named "chef of the year" by Gault Millauin 2007. From 2008 to 2010, TIM RAUE was Culinary Director of AdlonHolding GmbH and only five months after the opening of the restaurant MA Tim Rauehe was awarded with one Michelinstar and 18 points in Gault Millau. In November 2009, Tim Rauewas nominated for a possible second Michelin star. Since July 2010, Tim Raue has been self-employed together with his wife Marie-Anne. Only two months after the opening of his own restaurant, he was awarded with one Michelinstar and in November 2011 he got 19 points in Gault Millau. In November 2012, the restaurant was awarded with two Michelin stars.
|Country Based In:||Germany|
SKIRT, W Singapore - Sentosa Cove
Wednesday 15 April 2015
Culinary Masterclass & Luncheon at Miele featuring Tim Raue
Thursday 16 April 2015
World Gourmet Summit Charity Gala Dinner (Past-Present-Future)