TIM RAUE
- ARTISTIC HUB MAGAZINE
- 3 days ago
- 4 min read
Updated: 12 hours ago
The Art of Taste in Berlin’s Rhythm
Stepping into Tim Raue’s world is an invitation to experience a philosophy of taste that breaks conventional boundaries from the very first bite.
His creations, deeply influenced by a personal sense of freedom and inspiration, unite the essence of Berlin with the vibrant flavors of Asia, achieving a harmony that transcends the ordinary. Raue reflects on how he moved away from traditional European culinary patterns, finding in Eastern cuisine a source that allowed his own story to 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 didn’t 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 resonated with me. In 2003, I dined at Sam Leong’s JADE in Singapore, and for the first time in my life, I felt captivated by a cuisine, it tasted like home!
Sam Leong merged centuries-old Chinese techniques with flavors and ingredients from Thailand, Vietnam, and Japan. Unfortunately, he had to abandon this style two years later because his guests, bound by traditional Chinese expectations, no longer accepted it. I see myself as his rightful successor, carrying on this culinary approach today.
Since 2023, I’ve 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 ‘sweet-sour-spicy-herbal’ flavor profile.
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 definitely 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 and taste good to me. But I dedicate my work entirely to my guests, working closely with my business partners and team members.
“The only constant in success is continuous change, ongoing development 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 doesn’t matter; what I feel is what I express on my plates. For me, Berlin-Kreuzberg represents individual freedom, and I bring that spirit to every plate, 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 should radiate joy, lightness, and intensity of flavor, as fleeting as a cloud in the sky, as enchanting as a butterfly hovering for just a second before it disappears. They should leave moments that stay with you.
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 just because the food looked beautiful but didn’t taste memorable.
“Freedom is definitely 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 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’s a team effort in every sense; each person contributes to the whole, ensuring that the Restaurant Tim Raue concept functions seamlessly. Marie-Anne Wild and I founded the restaurant over 14 years ago, and it stands on three pillars:
1 Atmosphere, shaped by the decor. We never wanted to create the intimidating atmosphere of a traditional fine-dining restaurant.
2 Service-nothing matters more than making guests feel comfortable, accompanied by warm-hearted staff throughout their lunch or dinner. Our team is encouraged to show their personality, treating guests as if they were hosting them at home, which keeps many guests returning.
3 Food, it has to be unique, flavorfully provocative if necessary, but never 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?
Luckily, they haven’t! Growing up in poverty has driven me to this day; my desire for upward mobility pushes me every day to be highly performance-oriented and always take an extra step.
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 ongoing development to consistently remain among the best. I enjoy the moment, appreciate what we’ve achieved so far, but I’m also pragmatic enough to know that one day, the time will come to step back gracefully; professional sports have been an excellent example for me in this regard.
Tim Raue infuses every plate with the essence of his passion and freedom, like an artist using ingredients to convey feelings, emotions, and experiences. His restaurant is a place where each team member contributes a piece of their individuality, creating an atmosphere of respect and authenticity for the guests.
His cuisine is more than a culinary symphony; it’s a message of authenticity, transcending form and aesthetics to focus on a pure, unforgettable taste, a taste that celebrates life, inspiration, and the beauty of fleeting moments.
All images in this article are courtesy of Nils Hasenau
