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Star collector & kitchen revolutionary: Tim Raue

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In Germany’s culinary high society, the best example of a career that defines all expectations is probably Tim Raue’s. Raue grew up on the mean streets of Berlin’s Kreuzberg district, and his youth was more about throwing down than dishing up— he was a member of a well-known local gang.

Fortunately, he made it out of that scene in time, but he stayed in the city he knew and loved. He finished his culinary training at age 20, and by 23 he was already a head chef. Just one year later, in 1998, Feinschmecker Magazine named him the “Rising Star of the Year”. That star just kept going up and up: Berlin Master Chef, 2005 Rising Star of the Year, 2007 Gault-Millau Chef of the Year. That same year, he cooked his way to his first Michelin star, at Swissôtel’s Restaurant 44. Raue never looked back, either— he was at the top of his game, and he proved it once and for all in 2012, when the restaurant bearing his name received not one but two Michelin stars.

Tim Raue’s personal culinary revolution began in 2008, when he began developing his exciting signature blend of thousand-year-old Asian traditions, exceptional products, and exquisite flavor. At first, his use of Asian influences in haute cuisine was seen as controversial, even rebellious. Nowadays, people from all over the world flock to Germany and Switzerland to enjoy Raue’s latest creations at one of his twelve restaurants, and he seems to have enough energy and motivation for at least twelve more. Thank goodness he’s channeling all that energy into cooking these days…

By the way: if you’d like to find out more about Raue’s life and work, check out his new book, My Way .

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