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Chef Tim Newton, Executive Chef and Partner at Demind Group, has mastered the art of blending passion with profession in ways that continually redefine excellence. His life and work are a reflection of his philosophy, where simplicity meets sophistication, and luxury is found in comfort.
From humble beginnings in a small Californian town, Chef Tim’s culinary journey has spanned the globe, shaping the gastronomic landscapes of France, Spain, England, the USA, and Australia. Now celebrated as the visionary behind Dubai’s homegrown brands OPA, La Niña, and Myrra, his creations highlight a remarkable ability to transition between diverse culinary styles. Whether honoring the authenticity of Greek cuisine, infusing Iberian Latino flavors with luxury, or blending Greek and Spanish influences, Chef Tim’s work exemplifies his innovative approach to gastronomy.
His collaborations with renowned chefs like Francesco Mazzei, Matt Moran, and Ed Wilson further solidify his place as a culinary pioneer, inspiring both diners and aspiring chefs worldwide.
ICON MENA had the pleasure of sitting down with Chef Tim to delve into his insights on his restaurants, the evolving culinary scene in Dubai, and much more.
ICON MENA: Can you share your process for conceptualising and launching new restaurant brands in Dubai like OPA, La Niña, and Myrra?
Chef Tim: Launching new brands presents significant challenges. Our approach involves identifying market gaps and determining how we can effectively address them. For instance, with Opa, our goal was to create a more festive atmosphere. While maintaining a strong focus on food, we also aimed to provide an entertaining experience for our guests.
ICON MENA: What was the inspiration behind La Niña?
Chef Tim: The inspiration behind La Niña stems from the fusion of two distinct worlds: the old and the new. I believe that Spanish and Portuguese cuisines began to evolve significantly with their exploration of Central and South America, introducing a wealth of new spices, fruits, and vegetables.
ICON MENA: What dishes do you recommend at La Niña?
Chef Tim: At La Niña, I recommend the ceviche platter, Chilean seabass, and locrio. These dishes exemplify our culinary philosophy of merging cuisines while utilizing premium ingredients. Locrio, in particular, is a distinctive rice dish from the Dominican Republic that traces its roots to the traditional Spanish paella.
ICON MENA: What do you think of the culinary scene in Dubai?
Chef Tim: The culinary landscape in Dubai is thriving, with a strong emphasis on homegrown concepts. Notably, we are expanding our brands internationally; Opa now boasts five outlets in various countries. We are fortunate to be part of such a diverse melting pot of nationalities, each contributing their unique culinary traditions.
