TIM RAUE
- ARTISTIC HUB MAGAZINE
- Apr 22
- 5 min read
Updated: Aug 1
The Art of Taste in Berlin’s Rhythm
Stepping into Tim Raue’s world is an invitation to experience a philosophy of taste that challenges convention from the very first bite.
His creations, shaped by a strong sense of personal freedom and inspiration, merge the essence of Berlin with the vibrant flavors of Asia, creating a harmony that rises above the ordinary. Raue reflects on his decision to move away from traditional European culinary patterns and how Eastern cuisine became the path through which his own story could unfold.
Your culinary philosophy not only redefines German cuisine but also seamlessly integrates influences from around the world, particularly Asia. Can you recall the moment you knew you wanted to blend these culinary traditions?
I did not set out to blend them. During my training as a German chef, I was taught that haute cuisine came from France, where the harmony of flavors was considered the highest goal. But those teachings never truly resonated with me. In the year two thousand and three, I dined at Sam Leong’s restaurant JADE in Singapore, and for the first time in my life, I felt captivated by a cuisine. It tasted like home.
Sam Leong combined centuries-old Chinese techniques with flavors and ingredients from Thailand, Vietnam and Japan. Sadly, he had to step away from this style two years later because many of his guests, bound by traditional Chinese expectations, stopped accepting it. I see myself as his rightful successor and continue this culinary vision today.
Since the year two thousand and twenty-three, I have also dedicated a menu to my homeland, Berlin and Brandenburg, at Restaurant Tim Raue. The ingredients are local, as are some of the traditional dishes, but we serve them with my signature flavor profile that combines sweetness, acidity, spiciness and herbal depth.
In your restaurant, you often describe your menus with words like “freedom” and “creativity.” How does the freedom you enjoy as a chef shape your artistic vision for the dishes you create?
Freedom is without question one of my highest values. Independence is essential. The foundation of my work is the freedom to create something that, first and foremost, must please me and taste good to me. At the same time, I dedicate my work entirely to my guests, while working closely with my business partners and team members.
“The only constant in success is continuous change and ongoing development in order to consistently remain among the best.”
Restaurant Tim Raue is celebrated for the “Kolibri X Berlin” menu, which reflects your deep connection to your hometown. Do you think cuisine, as an art form, can express the soul and energy of a city? How does Berlin inspire your creations?
What I believe does not matter. What I feel is what I express on my plates. For me, Berlin-Kreuzberg stands for individual freedom, and I bring that spirit into every plate, into every dish.
You frequently talk about emotional moments in cuisine. What emotions do you aim to evoke in your guests, and how do you bring that emotional expression to your dishes?
My dishes are meant to radiate joy, lightness and intensity of flavor. Like a cloud that passes through the sky, or a butterfly that appears for just a moment before it vanishes. I want to create moments that linger. Moments that stay with you, even when the taste has already faded.
Many see you as an artist on the plate, especially in terms of presentation. How do you balance visual aesthetics with taste? Are there times when aesthetics guide the flavor or vice versa?
Aesthetics are absolutely secondary in cooking. No guest will return simply because the food looked beautiful if it did not taste memorable.
“Freedom is without question one of my highest values. Independence is essential. The foundation of my work is the freedom to create something that, above all, must please me and taste good to me. “
Your restaurant emphasizes teamwork and long-term partnerships. How does collaboration shape the creative process in developing your dishes? Would you say the creative energy in your kitchen influences all team members?
It is a team effort in every sense. Each person contributes to the whole, ensuring that the Restaurant Tim Raue concept works seamlessly. Marie-Anne Wild and I founded the restaurant more than fourteen years ago, and it is built on three essential pillars.
1 The first is atmosphere, shaped by the interior design. We never wanted to create the intimidating mood of a traditional fine dining restaurant.
2 The second is service. Nothing is more important than making guests feel welcome and comfortable, guided by a warm and attentive team throughout their lunch or dinner. Each team member is encouraged to show their personality and treat our guests as if they were welcoming them into their own home. That spirit is one reason many of our guests return again and again.
3 The third is food. It must be distinctive and, if necessary, flavorfully bold. But it should never be bland or forgettable.
Your autobiography is titled “I Know What Hunger Is.” How have your personal experiences and childhood challenges shaped your artistic vision and approach to cooking?
Fortunately, they have not. Growing up in poverty continues to drive me to this day. My desire for upward mobility pushes me to stay focused, work at the highest level and always go one step further.
Restaurant Tim Raue has ranked among the Top 50, and since 2024, the Top 30 restaurants in the world. How do you remain creative and innovative at such a high level while staying true to your roots?
The only constant in success is continuous change and ongoing development in order to consistently remain among the best. I enjoy the moment and value everything we have achieved so far. At the same time, I am pragmatic enough to know that one day the moment will come to step back with dignity. Professional sports have always been an excellent reference for me in that regard.
Tim Raue brings the essence of his passion and freedom to every plate, like an artist who uses ingredients to express emotion, experience and intention. His restaurant is a place where each team member contributes a part of their own individuality, creating an atmosphere of authenticity and respect that guests can feel from the moment they arrive.
His cuisine goes beyond technique or aesthetics. It delivers a message of honesty and presence, centered on unforgettable taste. A taste that celebrates life, inspiration and the beauty of the fleeting moment.
All images in this article are courtesy of Nils Hasenau
