was born in 1974 in Berlin. After his apprenticeship as a cook, he gained his first experience in the restaurant Quadriga in the Hotel Brandenburger Hof, in the restaurant Bamberger Reiter and in the restaurant Schloss Glienicke.

In 1997, Raue became head chef at the Rosenbaum restaurant for the first time. In 1998 he took over the Berliner Kaiserstuben in the same position and was voted newcomer of the year by the renowned gourmet magazine “Der Feinschmecker”. Only a year later, he joined ETA Hoffmann at the Hotel Riehmers Hofgarten together with his business partner Marie-Anne as head chef and managing director. There he was awarded the title “Berliner Meisterkoch”.

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