was born in 1974 in Berlin. After training to be a chef, he gained his first work experience at the Quadriga restaurant in the Brandenburger Hof hotel, the Bamberger Reiter restaurant, and the Schloss Glienicke restaurant.
In 2003, he took over the position of Executive Chef and Global Culinary Advisor at Swissôtel Berlin, where he led the culinary skills of Restaurant 44. In 2007, the restaurant was awarded one Michelin star and 18 points in Gault & Millau. Raue was simultaneously named “Chef of the Year” in Gault & Millau 2007. From 2008 to 2010, Tim Raue served as Culinary Director and Corporate Executive Chef at Adlon Holding GmbH, and earned one Michelin star and 18 points in Gault & Millau just five months after the opening of MA Tim Raue.
In July 2010, Tim Raue set up his own business together with his business partner Marie-Anne Raue. The “Restaurant Tim Raue” has been awarded two Michelin stars and 19.5 Gault & Millau points and is one of the best in the country. The restaurant is ranked #37 on the list of “The World’s 50 Best Restaurants“, making it the only German restaurant in the top 50.
Tim Raue is also the only German chef to date that NETFLIX world-famous series Chef’s Table dedicated an episode to. He is also regularly featured on the VOX hit show Kitchen Impossible. As a culinary consultant he looks after the brasserie Colette Tim Raue in Munich, Constance and Berlin. In addition, the Asian restaurant concept HANAMI by Tim Raue was built on the TUI Mein Schiff 5 in 2016 and has meanwhile also opened on three other ships of the fleet. At the Kulm Hotel St. Moritz Raue is responsible for restaurant The K – by Tim Raue, which is only open in the winter season and was awarded a Michelin star in January 2019. At the A-ROSA Hotel on the island of Sylt, Raue is culinary advisor for restaurant SPICES by Tim Raue.