JEDDAH: Timo Gloeckner says he knew early on that he wanted to turn cooking into his career. Growing up in Germany, “food was always an important part of my family life,” he tells Arab News. “Some of my earliest memories are of being in the kitchen, watching and helping my grandmother. What started as curiosity quickly turned into passion.”
Having worked in Germany, Switzerland and the Philippines, Gloeckner is now culinary director at SLS The Red Sea, a luxury resort on Shura Island.
When you started out, what was the most common mistake you made?
Trying to do everything myself. I believed that being a strong chef meant having full control over every detail and being the best at every single task in the kitchen. I put a lot of pressure on myself to perform at a high level all the time, which sometimes led to unnecessary stress and limited the growth of the team around me. Over time, I realized a successful kitchen is never built on one person alone. It’s about teamwork, trust, and clear communication. Learning how to delegate properly and, more importantly, how to develop and empower others was a real turning point in my career. It allowed me to focus more on the bigger picture while creating a stronger, more motivated team that takes ownership and pride in their work.
What’s your top tip for amateur chefs?
Keep things simple and focus on good ingredients. You don’t need complicated techniques or expensive equipment to create great food. If your ingredients are fresh and of good quality, and you handle them with care, the final result will naturally be much better. Often, less is more — allowing the main product to shine instead of overcomplicating the dish. Another important point is not to stress too much about perfection. Cooking at home should be enjoyable, not something that feels like pressure. Mistakes happen — that’s part of the learning process. Taste as you go, adjust your seasoning, and trust your instincts. Over time, you build confidence, and that’s what really makes the difference in becoming a better cook at home.
What one ingredient can instantly improve any dish?
Something that adds acidity, whether it’s a squeeze of fresh lemon juice, a splash of vinegar, or something like yogurt. Acidity can completely transform a dish; it helps to balance flavors, especially in dishes that are rich, fatty, or heavy, by adding freshness and lightness. It’s usually something that should be added towards the end, tasting carefully as you go. When used correctly, it can elevate a good dish into something much more refined and memorable, without adding complexity.
When you go out to eat, do you find yourself critiquing the food?
I make a conscious effort to switch off my “chef brain” as much as possible. I prefer to experience a restaurant as a guest first and enjoy the overall atmosphere, the company, and the intention behind the concept, rather than analyzing every single element on the plate.
What’s the most common issue that you find in other restaurants?
Inconsistency, both in food and service. That’s one of the most difficult things to control and maintain. A dish might be excellent one day and only average the next, which usually comes down to a lack of clear standards, proper training, or follow-through in execution. Consistency requires constant attention, discipline, and strong leadership to ensure everyone is aligned at all times. It has to be delivered every single day, across every shift and by every team member. That’s why building a culture of accountability and clear communication is so important to maintain high standards.
What’s your favorite cuisine or dish to order?
I often lean towards Thai cuisine, especially dishes like Pad Krapow. What I really enjoy about Thai food is the balance of flavors — spicy, salty, sweet, and acidic all coming together in a very dynamic and satisfying way. It’s vibrant and full of energy, yet still very approachable and comforting at the same time.
Pad Krapow, in particular, stands out because of its simplicity. It’s a no-fuss dish that really focuses on showcasing the ingredients rather than hiding them behind complex techniques. When done well, it’s all about proper heat, timing, and balance. There’s nowhere to hide, which is something I respect as a chef. It’s the perfect combination of bold flavor, simplicity, and honest cooking, which is why I keep coming back to it.
What’s your go-to dish if you have to cook something quickly at home?
Pasta is a staple that I always have in the cupboard. The great thing about pasta is how versatile it is — you can create something satisfying with just a few ingredients that are usually already available at home. Whether it’s a quick tomato-based sauce, something with garlic and olive oil, or even just butter and parmesan, it always works. It’s also a good example of how technique and balance matter more than complexity. When done properly, even the simplest pasta can feel complete and very enjoyable.
What customer behavior most frustrates you?
It can be challenging when guests come in with a sense of entitlement or expect to significantly change the menu or concept. For example, constantly requesting off-menu items or heavily modifying dishes can disrupt the flow of the kitchen and affect consistency, especially in operations that are built around a specific concept and style of cooking. That said, guests are there to enjoy their experience, and flexibility is part of hospitality. The key is finding the right balance — accommodating reasonable requests while still maintaining the integrity of the menu and ensuring quality for all guests. Clear communication plays a big role here, both from the service team and the kitchen, to manage expectations in a professional and respectful way.
What’s your favorite dish to cook?
Lasagna has a strong personal connection for me, as it reminds me of cooking with my grandmother when I was younger. Those moments in the kitchen were some of my earliest memories of food, and they played a big role in shaping my passion for cooking. It wasn’t just about the recipe, but about the time spent together, the smells, and the process from start to finish. Even today, when I prepare lasagna, it brings back a bit of that feeling. It’s a dish that requires patience and care, from building the layers to allowing it to cook properly. For me, it represents comfort, tradition, and a connection to where I started.
What’s the most difficult dish for you to get right?
One of the most difficult things to consistently get right is sauce hollandaise. On paper, it’s a very simple preparation with only a few ingredients, but in reality, it requires precision, timing, and constant attention. The balance between heat, emulsification, and texture is very delicate, and it can split quickly if not handled properly. For me, it’s a great example of how classic techniques, even the simplest ones, can be the most demanding to execute perfectly every time.
As a leader, what are you like?
I’d describe myself as calm, approachable, and focused on developing my team rather than controlling every detail. I very rarely raise my voice — I don’t believe shouting creates a productive or respectful working environment; in my experience, it often has the opposite effect and can reduce motivation and confidence within the team. I prefer to give my team the space to do their job and take ownership of their responsibilities, while staying present and involved enough to provide guidance and step in when required. I set clear expectations from the beginning and ensure they are consistently followed — discipline at work and respect for the product, quality, and standards are absolutely non-negotiable for me. For me, strong leadership is about finding the right balance between trust, accountability, and maintaining high standards every day.
Chef Timo’s chicken karaage recipe
Chicken karaage is one of those dishes that’s hard not to love. It’s Japanese-style fried chicken, marinated in soy, ginger, and garlic, then fried until crispy on the outside and really juicy inside.
What makes it special is how light it feels — the coating is thin and crisp, not heavy, so you really taste the flavour of the chicken. And the best part? It’s easy to make at home. No complicated steps, just a quick marinade, a simple coating, and a fast fry.
Serve it hot with a squeeze of lemon or a bit of mayo, and it’s the kind of dish that disappears in minutes.
Ingredients:
250g Chicken Thigh
70ml Kimuchi dressing
80g Chicken marination
135g Spicy mayonnaise
35ml Lime juice
180g Garlic Oroshi (Garlic paste)
30g Ginger Oroshi (Ginger paste)
5g Spring Onion
3g Sesame seed
40g Potato Starch
Chicken Marination:
20g Layu Oil
60g Sriracha
Kimuchi Dressing:
12g Gochujang
48g Gochugaru (Korean chili flakes)
12g Soy sauce
14g Mirin
22g Honey
180g Garlic Oroshi (Garlic paste)
30g Ginger Oroshi (Ginger paste)
54g Rice Vinegar
Spicy Mayonnaise:
100g Kewpie Mayonnaise
4g Oroshi Garlic
4g Gochugaru
25g Honey
2g Tabasco
Method:
Marinate the chicken thighs with layu oil and sriracha for at least 2 hours (longer if you have time).
Mix all the ingredients for the spicy mayonnaise in a bowl and keep it in the fridge until needed.
For the kimchi dressing, combine all ingredients in a bowl and blend until smooth.
Toast the sesame seeds in a dry pan (no oil) over medium heat until golden, then set aside.
Slice the spring onions into thin rings.
Take the marinated chicken and add lime juice, garlic, and ginger paste. Mix well.
Coat the chicken pieces evenly in potato starch.
Heat oil to 180°C and deep fry the chicken until golden and crispy.
Remove from the oil, drain on paper towels, then finish with toasted sesame seeds and spring onions on top.
