In the ever-evolving world of Dubai’s dining scene, few chefs embody its spirit of ambition and innovation quite like Chef Tim Newton.
From humble beginnings in a small American town, his culinary passion ignited at just 16, setting him on a journey that would take him across Paris, London, California, and Australia. Along the way, he honed his craft under the mentorship of icons such as Francesco Mazzei, Matt Moran, and Ed Wilson, refining a style defined by precision, respect for heritage, and a fearless embrace of global influences.
Today, Chef Tim is at the helm of some of Dubai’s most dynamic dining destinations as Group Executive Chef at Demind Group. His portfolio is as eclectic as it is exciting: Bagatelle, where French classics are given bold new life; OPA, a vibrant stage for refined Greek cuisine; La Niña, an opulent immersion into Iberian Latino flavours; and Myrra, a seaside retreat that fuses Greek and Spanish traditions. Each concept offers a distinct culinary voice, yet all carry Newton’s signature balance of authenticity and innovation.
Dubai’s F&B industry has never been more competitive, yet Chef Tim has helped Demind Group carve out a reputation for bold storytelling through food, where menus do more than feed—they create connections, memories, and meaning. His philosophy is simple but powerful: honor heritage while daring to innovate, craft experiences that resonate emotionally, and build teams that are as passionate about hospitality as they are about flavor.
As Dubai continues its meteoric rise as a global culinary hub, Chef Tim Newton’s vision—bridging cultures, cuisines, and creativity—places him firmly at the forefront of the city’s next dining chapter.
You started cooking at just 16. What first sparked your passion for the culinary world?
I’ve always loved food – the flavours, the memories it creates, and the way it brings people together. That love naturally turned into a desire to be the one creating those experiences for others, not just enjoying them myself. Cooking became my way of expressing that passion.
How did working under successful chefs shape your culinary philosophy?
They taught me discipline and respect for the craft. I learned that being a chef isn’t only about making great dishes; it’s about consistency, leadership, and setting the standard every single day. That foundation shaped the way I approach every kitchen I step into.
Coming from a small American town to working in Paris, London, and now Dubai, what were the biggest lessons from your international journey?
The biggest lesson is that people are different everywhere you go, and you need to treat them as such. Whether it’s your team in the kitchen or your guests at the table, adaptability is key. Each city has its own rhythm, and learning to move with it has been invaluable.
Your style is described as bridging heritage and innovation. What does that balance look like on the plate?
For me, it’s about weaving personal history into global flavours. If I’m cooking a Spanish dish, I’ll always add an element that connects back to where I came from – something that reflects my roots. It’s about staying true to the cuisine while leaving a part of myself in every plate.
How do you approach creating menus that are both culturally authentic and emotionally resonant for today’s diners?
I cook from the heart. When the food is honest and genuine, it resonates with people. Diners can feel when something is made with passion – and that’s what makes a menu both authentic and memorable.
You’ve mastered French, Greek, Spanish, and Latino influences. Which is truly your favourite?
Latino, no question. The boldness, the vibrancy, the energy in the flavours – it speaks to me on a deeper level. There’s a soulfulness in Latino cuisine that I connect with more than anything else.
As Group Executive Chef at Demind Group, you oversee some of Dubai’s most dynamic restaurants. How do you maintain each concept’s unique identity while keeping a cohesive vision?
It comes down to respecting the ingredients and the DNA of each cuisine. Every concept has its own voice, and I make sure that voice isn’t lost. At the same time, I keep the bigger picture in mind, so all the restaurants feel part of one strong, united vision.
Which restaurant pushed you the most creatively?
La Niña. It really challenged me to dig deep into Latino flavours, understand them on a cultural and emotional level, and then reinterpret them in a way that still felt authentic. It pushed me outside my comfort zone, and that’s where the best creativity happens.
How do you see Dubai evolving as a culinary hub, and what role do you hope Demind Group will play in that growth?
Dubai is evolving at an incredible pace. It’s nonstop, always raising the bar. While tourists are a big part of the dining scene, our focus is on building strong relationships with Emiratis and long-term residents – the people who shape the city every day. That loyalty is what keeps us strong, and that’s where we want to continue to grow.
You’re not only a chef but also a mentor and brand visionary. How do you balance creativity in the kitchen with leading teams and shaping concepts?
I trust my team and give them the space to take ownership. That trust allows me to stay creative and think about the bigger picture, while ensuring every concept we run has clarity and purpose.
What qualities do you look for when mentoring young chefs in Dubai’s fast-paced F&B industry?
Authenticity is everything. I want them to bring their own voice and ideas to the table. At the same time, I test whether they can handle the pressure -the long hours, the intensity, the reality of this business. It’s not easy, but for the right people, it’s incredibly rewarding.
What’s the most rewarding part of your job?
Inspiring guests, building strong teams, and creating lasting relationships with my chefs. Watching people grow and succeed is just as satisfying as creating a dish that moves someone.
What excites you most about the next chapter for Demind Group’s dining concepts?
The unpredictability. The culinary world is full of surprises, and in a city like Dubai, you never really know what’s around the corner. That sense of possibility is what excites me the most.
If you could open a new concept tomorrow, what would it be?
Mexican. I love the culture, the traditions, and of course the food. It’s a cuisine I’d love to dive into more deeply, and I think there’s so much potential to share it in a fresh and exciting way.
Finally, when you’re not working, what’s your go-to comfort meal?
Tacos. They’re simple, flavorful, and always satisfying. No matter where I am in the world, they feel like home.
