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 1997, Raue was made head chef for the first time at the Rosenbaum restaurant. In 1998, he took on the same position at the Kaiserstuben in Berlin and was chosen as the rising star of the year by the prestigious gourmet magazine Der Feinschmecker. Just one year later, he took over as head chef and managing director at E.T.A. Hoffmann in the Riehmers Hofgarten hotel, along with his business partner Marie-Anne. Here he was awarded the title of “Berlin Master Chef”, among others.
In 2003, he took on the roles of executive chefs and global culinary advisor at the Swissôtel Berlin, where he manages the culinary operations of Restaurant 44. In 2005, he was named “Rising Star of the Year” by Gault Millau and his restaurant was chosen as one of the “80 hottest tables around the world” by Condé Nast Traveller. The high point thus far, however, was when he was awarded his first Michelin star in 2007, as well as the recognition of 18 points in Gault Millau, and being chosen as the “Chef of the Year” by Gault Millau in 2007.
From 2008 to 2010, Tim Raue was the culinary director and corporate executive chef at Adlon Holding GmbH, where, five months after the opening of the MÂ Tim Raue restaurant, he earned a Michelin star and 19 points in Gault Millau. In November 2011, Tim Raue was once again highlighted as a potential candidate for a second Michelin star.
In July 2010, Tim Raue and his business partner Marie-Anne went into business for themselves and opened the Restaurant Tim Raue. Just three months after the restaurant opened in September 2010, it received the recognition of the Michelin Guide. Just over a year later, the Gault Millau reviewed the restaurant for the first time, awarding it 19 points. This was followed by the second Michelin star in November 2012.
In 2013, Tim Raue opened two more restaurants in Berlin; the restaurant SRA BUA by Tim Raue in the Kempinski Hotel Adlon Berlin opened its doors in April. The restaurant offers a culinary concept that focusses on Thailand and Japan. It is part of the Kempinski global hotel group and was awarded 15 point by Gault Millau shortly after it opened. The Aral Schlemmer Atlas named SRA BUA by Tim Raue the “New Opening of the Year 2013”.
The la soupe populaire timraue restuarant was likewise opened in April 2013 at Bötzow Berlin. In accordance with the wishes of the investor at Bötzow Berlin, Professor Hans-Georg Näder, the restaurant primarily serves German and Prussian dishes. Art also play an important role here, since the restaurant is surrounded by constantly changing art exhibitions from Professor Näder’s collection. Gault Millau awarded la soupe populaire 13 points and named Tim Raue “Restaurateur of the Year 2014” in November 2013. The Michelin Guide awarded the concept a BIB Gourmand.