Tim Newton

Chef Tim Newton, Executive Chef and Partner at Demind Group, takes pride in consistently redefining what it means to merge passion with profession. Beyond the kitchen, Chef Tim embodies a lifestyle that balances simplicity with sophistication. His approach to life and work, grounded in humility and a pursuit of quality, reveals a man who finds luxury in comfort and excellence in the basics. This juxtaposition, a philosophy at the core of his being, is evident in every dish he creates and every project he undertakes.

His story began in the heart of a small-town in California, from which he catapulted onto the global stage, weaving his cuisine through the gastronomic landscapes of France, Spain, England, USA, and Australia. Today, Chef Tim is celebrated as the culinary visionary behind Dubai’s homegrown brands including OPA, La Niña, and Myrra, some of which have expanded internationally. Chef Tim’s ability to transition between diverse culinary styles marks him as a pioneer in the field. Whether it’s honoring the authenticity of refined Greek cuisine at OPA, introducing luxury to Iberian Latino flavors at La Niña, or crafting a harmonious blend of Greek and Spanish tastes at Myrra, Chef Tim’s creations are a testament to his gastronomic mastery.

Chef Tim’s collaboration with culinary giants Francesco Mazzei, Matt Moran, and Ed Wilson highlights his position as a formidable force in the culinary world. His story is not just inspiring but a compelling narrative of turning a passion into a flourishing career that continues to set new standards in the gastronomic world. As a chef, partner, and visionary, Chef Tim Newton stands as a beacon of creative excellence, continually inspiring both diners and aspiring chefs around the globe.

Do you have a favourite time of the year or set of ingredients that you look forward to working with?

I really love all seasons, but if I had to choose, I’d say Spring. It’s when fresh vegetables start to come in, and there’s something special about that. Peas, asparagus, and wild garlic are some of my favorites—they bring such fresh flavors to dishes. Spring just feels like a time of renewal and creativity in the kitchen.

 What would you do if you weren’t a chef?

If I weren’t a chef, I think I would be a lawyer. I talk a lot, and I enjoy discussing different viewpoints. The skills I use in the kitchen, like attention to detail and dedication, would also be helpful in the field of law.

Do your personal preferences influence the menu at all?

At the start of my career, my personal preferences did influence the menu quite a bit. I naturally gravitated towards dishes and ingredients that I loved. However, over time, I’ve learned to adapt my menus to cater to a wider range of tastes. It’s important to consider the diverse preferences of my customers and ensure that there’s something for everyone. While I still infuse my menus with my culinary style and passion, I now focus more on creating a balanced selection that appeals to a broad audience, incorporating feedback and staying attuned to current trends and dietary needs.

What do you think is the most over-hyped food trend currently?

Anything to do with croissants. I mean don’t get me wrong I love them but now they are smashing them and making burgers with them!

When are you happiest?

I am happiest when I am with my wife and daughter. Their love and support are my greatest sources of happiness and inspiration, making every moment spent with them truly precious.

When you’re not in the kitchen where can you be found?

When I’m not in the kitchen, you can usually find me cruising around Dubai with my family. We enjoy exploring the city, finding new places to eat and drink, and just enjoying life together.

Where is your favourite place to dine?

Too many to list. Different nights require different tastes!

What’s your favourite takeaway or comfort food?

My favorite takeaway or comfort food is burgers. There’s something incredibly satisfying about a well-made burger. It’s simple, satisfying, and always hits the spot.

What makes the local food scene so exciting?

We have many different nationalities all contributing to this amazing food melting pot.

Which is the dish you’ve created that you are most proud of and why?

Again I think as a chef it’s hard to pick one. I would say the menu at La Nina is my most honorable work to date.

You’re having friends over for dinner tonight. What’s on the table?

Tacos!! They’re always a hit because they’re fun to make and even more fun to eat. Everyone can customize their own tacos to their taste, making it a relaxed and enjoyable meal for everyone.

Name your favourite city that has it all: food, culture, and nightlife.

London is definitely my favorite city when it comes to having it all—food, culture, and nightlife. It offers an incredible variety of dining experiences, from world-class restaurants to cozy street food stalls. That said, I’ve really started to appreciate Miami’s food scene more and more. The city offers a fantastic mix of Latin, Caribbean, and international flavors, and it’s becoming a great destination for food enthusiasts.

Can you tell us more about the cuisine at your restaurants?

We have, Opa, it’s our Greek restaurant, where we focus on traditional Greek cuisine with an elevated twist. We take classic Greek dishes and refine them with modern techniques and high-quality ingredients. Expect vibrant flavors and a warm, welcoming atmosphere that captures the essence of Greek hospitality.

La Niña, on the other hand, is our Iberian/Latino concept. Here, we celebrate bold, spicy flavors and a variety of grilled dishes. The menu features a range of vibrant, rich tastes, from fiery peppers to smoky meats. Despite the robust flavors, we present everything with a fine dining approach, ensuring each dish is beautifully crafted and presented with sophistication.

 

 

Recipe of Kleftiko:

For the lamb Kleftiko:

• 12kg Lamb Shoulder-boneless
• 5no.White onions
• 100gm    soya sauce
• 100gm     rice vinegar
• 300gm Garlic
• 2gm         dry oregano
• 2gm          sumac
• 1gm          black pepper
• 100gm     miso
• 15gm        spicy mix
• 20gm Mint
• 20gm Parsley
• 6ltr Chicken stock

Method:

1. Season lamb shoulder with salt and pepper and sear it on plancha.
2. Prepare mirepoix with onion, garlic but not herbs.
3. Spread micrepoix and chicken stock in 3 gastro pans and place the seared lamb shoulder on top.
4. Cover with foil and cook at 160 degree for 4 hours.
5. One cooked let it sit in its own juices for 30mins.
6. Strain the liquid and reserve lamb shoulder and garlic.
7. Reduce the liquid till it becomes thick jus
8. Pick the meat from lamb shoulder and shred it down with hands wearing gloves.
9. Crush all the cooked garlic and mix it with lamb meat.
10. Slowly add reduced jus to the shoulder. Add chopped parsley and mint, check seasoning.
11. Transfer onto the tray with baking sheet 4kg in one tray. Then press and cool down.
12. Once cold slice it into 120-130gm portions.

Feta mash

• 200g Mash potato
• 60g Feta cheese

Method:

1. Reheat the mash
2. Mix feta cheese till it incorporates well in the mash.
3. Check seasoning

Sauce:

• 3kg Lamb bones
• 4kg veal jus
• 2kg Chicken stock
• 500gm carrots
• 500gm Banana shallots
• 1sprig of thyme
• 50gm Sherry vinegar
• 60gm Cabernet sauvignon vinegar

Method:

1. Roast lamb bones in the oven. Drain the fat.
2. Roast carrots and shallots in the stock pot then cook till they get nice brown color.
3. Add roasted lamb bones and thyme, cook for 3to4 mins.
4. Add all the liquid. Simmer till you achieve nice consistency then strain.(not too thick, you should get about 3.5kg of sauce from this recipe)
5. Finish with vinegars and adjust seasoning with sugar/salt if needed.

• 100gm Tomato concasse
• 50 gm Diced Kalamata olives
• 500 gm Lamb jus

Add tomato concasse and diced olives before service every day.

For grilled courgette 

• 500gm courgette green
• 25gm olive oil
• 5gm mint
• Lemon zest to taste
• Salt for seasoning

Method:

1. Slice courgette using mandolin. (Thinly lengthwise)
2. Season with salt and drizzle olive oil.
3. Grill on the Josper, take out and add chopped mint and lemon zest.  Then cool down.
4. Once cold chop into thick strips and keep ready for service.

For the Flour

• 500gm Corn flour
• 10gm Crushed black pepper
• 10gm Sumac powder
• 20gm Korean chilli powder
• 5gm Table salt

Mix everything together.

For service:

1 portion

Kleftiko

• 100gm Feta mash
• 20gm Feta cheese slice
• 20gm Grilled courgette
• 40gm sauce
• 2gm fresh mint, chervil and pickled red onion salad
• 5gm Rendered lamb fat

Method:

1. Coat the kleftiko in flour and fry for 3mins at 180°C.
2. Drizzle just on top,place slice of feta cheese on top, and reheat in the oven at 205°C for 3 mins.
3. Reheat the courgette with some butter just to get them warm
4. Pipe out warm feta mash in the center of the serving plate.
5. Place kleftiko on top. Pour the sauce on it.
6. Place warm courgette on top, garnish with salad, finish by drizzling rendered lamb fat around the kleftiko.