| Capital: | € 8 million |
|---|---|
| Age: | 49 |
| Born: | 01/22/1971 |
| Country of origin: | Germany |
| Source of wealth: | Entrepreneurs |
| Last updated: | 2024 |
Short introduction
Tim Mälzer is a well-known TV chef and restaurateur. He was best known for his television shows. He runs four of his own restaurants and has also published various cookbooks.
Early life
Tim Mälzer was born on January 22nd, 1971 in Elmshorn. After graduating from high school in 1990, he did civilian service in a hospital before devoting himself to his passion, cooking. From 1992 to 1995 he completed an apprenticeship as a chef at the Hamburg hotel InterContinental. After completing this apprenticeship, Mälzer went to London, where he was initially employed at the Hotel Ritz for two years. He then worked in various hotels and restaurants, such as the Neal Street Restaurant, where the still unknown Jamie Oliver cooked. Both have a friendship to this day.
In 1997 he returned to Germany and worked in various Hamburg restaurants. One of the first stops was, for example, the Tafelhaus restaurant, which was operated by Christian Rach until it closed in 2010. He took over his first own restaurant together with a partner in August 2002: “The White House” in the museum harbor in Övelgönne.
In December 2003, he started his first cooking show on television with “Doesn’t taste good, doesn’t exist”.
Career
As a chef and entrepreneur, Tim Mälzer still runs four of his own restaurants. He ran his first restaurant, “Das Weiße Haus” until 2007. In June 2009 he opened what is probably his most famous restaurant in Hamburg: the Bullerei in Hamburg’s Schanzenviertel. In December 2012, Hausmann’s was added at Frankfurt Airport, and there is another at Düsseldorf Airport. Since November 2016 he has been running another restaurant in Hamburg: the good news on the banks of the Alster.
Tim Mälzer became particularly famous for his numerous television appearances.
From 2003 to 2007, he moderated the show “Doesn’t taste good, doesn’t exist”, in which he also cooked. This was nominated for the German TV Award in 2004 and 2007.
From 2004 to 2007 he also appeared on the ZDF program “Johannes B. Kerner – Cooking at Kerner” and the VOX program “Die Kocharena”.
From 2009 to 2014 he presented his own show “Tim Mälzer kocht!” on the ARD. But not only as a cook, but also as a juror and coach, he was seen from 2013 to 2015 in the Sat.1 cooking casting show “The Taste”.
One of the most successful shows is the “Kitchen Impossible” show, which has been running since 2016 and was awarded the German Television Prize in 2017.
Since November 2019 he has moderated the VOX cooking show “Ready to Beef!”.
In addition to his career as a TV chef and restaurateur, Tim Mälzer is constantly writing new cookbooks. From 2004 to 2018, a total of nine cookbooks have been published.
Tim Mälzer is also committed to charitable causes. He is an ambassador for the German Society for the Rescue of Shipwrecked People and has been supporting the Hamburg charity Kicken mit Herz with heart since 2008. Since 2012 he has also been an ambassador for the “Schau hin!
Career highlights
1994: Rudolf Achenbach Prize of the Association of German Chefs as “Best Young Chef of the Year”
2006: Golden camera as the best cooking show for “Doesn’t taste good, doesn’t exist” in the HÖRZU reader choice category
2009: Opening of the Bullerei in Hamburg
2017 & 2018: German TV Award for “Kitchen Impossible”
Famous quotes
“When I stand in a supermarket with a pizza at a cash register, it is as if others are waiting with a dirty book at the station kiosk.”
“Everything I do, I do a lot. I can’t have a glass of wine in the evening. ”
“What won’t we have on the menu? Schnitzel. I have big balls, but too much humility before the original. ”
“Everything I do, I do a lot. I can’t drink a glass of wine in the evening. If there’s wine, it’s two bottles. ”
Amazing facts
Tim Mälzer has a voice role in the 2007 Pixar film “Ratatouille”. He speaks to the sous chef Horst.
He was working with Jamie Oliver in a London restaurant when they were both just beginning their cooking careers.
He is an ambassador for the German Society for the Rescue of Shipwrecked Persons.
In November 2007 he had a guest appearance on the WDR broadcast Dittsche.
