Named "Cook of the Year 2007" by Gault Millau, Tim Raue is Chef de Cuisine at Restaurant 44 of Swissôtel Berlin at Kurfürstendamm.

The Restaurant which was awarded 18 points in the Gault Millau guide (of a possible 20), features seating for 100 and is open daily between 6:00 - 10:30 AM (breakfast), Monday to Saturday 12:00 noon - 14:30 PM (lunch), as well as 6:00 - 10:30 PM (dinner). At lunchtime, a business lunch is offered in addition to the regular menu: three light, flavorful courses for ? 33.00 or four courses for ? 44.00. It is a complete non-smoking area.

With his culinary philosophy of "tradition and evolution," Tim Raue is devoted to both regional cuisine (tradition) and avant-garde cuisine (evolution). The menu at Restaurant 44 features extravagant dishes such as King Crab with Rose Jelly, Cranberry Sorbet and Lovage Salad, Halibut Fillet in Apple Broth with Lime Jelly and Tarragon, Braised Beef with Beetroot, and Grapefruit and Green Thai Pepper Jus. In the summertime, when the weather is nice, breakfast, lunch, and dinner can also be enjoyed on the restaurant's terrace. Here, guests can observe the hustle and bustle of Kurfürstendamm from a comfortable vantage point. The combination of Tim Raue's cuisine and the view of the shopping promenade are so popular that reservations are an absolute necessity.

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