Tim Raue is one of Germany’s most famous and distinctive chefs – a two-Michelin-star cook whose Berlin restaurant, bearing his own name, is regularly ranked among the best in the world. Known for a bold, Asian-inspired cuisine that borrows from Japanese precision, Thai spice and Chinese philosophy, he rose from a tough childhood in West Berlin to the very top of international gastronomy, a journey made famous by his appearance on Netflix’s Chef’s Table.
Raue is as much a personality as a chef: outspoken, driven and unmistakably shaped by his origins. His food rejects many of the conventions of European fine dining – he famously works without bread, pasta or much dairy – in favour of intense, precise, umami-rich flavours drawn from across Asia.
TL;DR
- German chef, born 31 March 1974, who grew up in Kreuzberg, West Berlin
- Named Newcomer of the Year in 1998 and Chef of the Year in 2007
- Head chef and owner of Restaurant Tim Raue in Berlin
- Holds two Michelin stars and a place among the World’s 50 Best Restaurants
- Featured in season three of Netflix’s Chef’s Table
Tim Raue key facts
| Born | 31 March 1974, Berlin, Germany |
| Nationality | German |
| Restaurant | Tim Raue, Berlin |
| Michelin | Two stars |
| Style | Asian-inspired, umami-driven fine dining |
From Kreuzberg to the kitchen
Tim Raue was born on 31 March 1974 and grew up in modest, often difficult circumstances in the Wrangelkiez area of Kreuzberg, in West Berlin – an upbringing marked by street life that he has spoken about openly. Cooking gave him a way out. He began his apprenticeship at the Chalet Suisse restaurant in Grunewald, and his talent was obvious early: he became chef de cuisine at Rosenbaum at just twenty-three, and in 1998 was named Newcomer of the Year by the influential guide Der Feinschmecker.
Building a reputation
Raue’s rise continued through the 2000s. In 2002 he moved to Restaurant 44 at the Berlin Swissotel, and in 2007 he was chosen as Chef of the Year by Gault-Millau, with his kitchen awarded a Michelin star and a high Gault-Millau score. These years established him as one of the leading talents in German cuisine and set the stage for the restaurant that would carry his own name and cement his international reputation.
Restaurant Tim Raue
Restaurant Tim Raue in Berlin became the full expression of his vision, and in 2012 it was awarded two Michelin stars. It went on to be ranked among the World’s 50 Best Restaurants – a rare distinction for a German restaurant – confirming Raue as a chef of true international standing. His cuisine draws on years of exploring Asian food, blending the precision of Japanese cooking, the bold, layered spice of Thailand and the balance and philosophy of Chinese cuisine into something entirely his own.
Chef’s Table and public profile
Raue reached a global audience through the third season of Netflix’s Chef’s Table, in which an episode followed his journey from a hard childhood to culinary success. Candid and charismatic on camera, he has become one of the best-known chefs in the German-speaking world, running several restaurants and projects and appearing regularly in the media, while keeping his flagship at the centre of everything he does.
Signature style
Raue’s cooking is intense, focused and unmistakable. He builds dishes around clarity and impact – sharp acidity, controlled heat and deep umami – rather than richness, deliberately avoiding many staples of classical European fine dining. The result is elegant but powerful food that pairs the discipline of haute cuisine with the vivid flavours of Asia, and that has made him one of the most influential chefs of his generation.
Tim Raue in context
Raue is one of the leading figures of German fine dining, part of the same elite tradition as chefs featured on Pickup Table 4 such as Joachim Wissler and Hendrik Otto.
Follow Tim Raue
Restaurant Tim Raue – official site
Tim Raue FAQ
Who is Tim Raue?
A German chef with two Michelin stars at his Berlin restaurant, known for Asian-inspired cuisine.
How many Michelin stars does he have?
Two, at Restaurant Tim Raue in Berlin.
What is his style?
Bold, umami-driven fine dining influenced by Japanese, Thai and Chinese cooking, without bread or pasta.
Was he on Chef’s Table?
Yes – he was featured in the third season of Netflix’s Chef’s Table.
Where is he from?
He was born and grew up in Kreuzberg, in West Berlin.
