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.”
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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.
