What you see isn't always what you get, he claims. His kitchen is a "dictatorship, where I 100% create the dishes and do it the way I want," but such militant leadership spawns strong, astute chefs who go on to successful careers of their own.
"It's like, 90% of people won't get it, but that's why Tim Raue is Tim Raue," says Mirco Keller, a former chef of his that is now chef de cuisine at Bangkok's prestigious modern French bistro Water Library Chamchuri. "He wouldn't be where he is today if he wouldn't have gone this way [with his work]." Keller started working for Raue when he was 15 and followed him around kitchens for over a decade. He said he wouldn't be thriving in the industry if it wasn't for the chef's tutelage and friendship.
"If something is wrong he gives you shit, but he's also the kind of person to come and show you how he wants it the next time," agrees Christian Singer, head chef at Raue's Dubai restaurant Dragonfly, which also carries out signature pan-Asian menus. "He's fair and straight. Sometimes in a very rude way, but there is never any miscommunication."