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THE ART OF CULINARY VERSATILITY

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2 months ago

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Exclusive interview with Chef Tim Newton, Executive Chef of the Demind Group

You began your culinary journey in a small town and went on to work across some of the world’s leading gastronomic destinations. Looking back, what moments fundamentally changed the way you understood food and the craft of being a chef?

I don’t think there was one defining moment that changed how I understood food. As a young cook, you learn how to respect ingredients and bring out their best flavours. As you grow in the profession, you also learn how to create dishes that are commercially successful without compromising on taste. Now, in my forties, my focus is on respecting the product, creating something memorable for the guest, ensuring the business remains profitable and, most importantly, being original in my work.

From working alongside some of the industry’s most respected chefs to leading the culinary direction of multiple high-profile concepts, what experiences have most shaped your approach to cooking and leadership?

My approach to both cooking and leadership has been shaped by seeing where others have failed, as well as recognising my own failures. One of the greatest tests of a chef is the ability to make a mistake, recover from it and avoid repeating it. Do I still make mistakes as a leader? Absolutely. But I make a conscious effort to acknowledge and correct them immediately.

As Executive Chef of Demind Group, how do you see your role beyond creating dishes? What is your larger vision for the teams, concepts and dining experiences you are building?

My role at Demind has always extended beyond creating dishes. I have had the privilege of helping to shape and develop the brands themselves. My director has consistently given me the freedom to create, experiment and, importantly, make mistakes and grow from them. My vision for the team is to help each person mature and develop their skills. I never expect my employees to remain with me forever, so I believe it is our responsibility to prepare them for successful careers beyond Demind.

With Bagatelle, OPA, La Niña and Myrra each having their own culinary personality, what is your overarching vision for the kind of dining experiences Demind Group should be known for?

Demind Group is known for creating top-tier dining experiences, but each of its concepts has a distinct identity. At La Niña, guests experience refined Spanish and Latin American cuisine in a beautiful, romantic setting. OPA offers a complete night out, combining vibrant party energy with excellent food. Casa Myrra is positioned as an upscale-casual concept, offering the quality and attention to detail associated with La Niña and OPA, but within a more relaxed atmosphere.

Each of these concepts draws from a distinct culinary culture, from French and Greek to Iberian Latino and Greek-Spanish influences. How do you approach reinterpretation without losing the authenticity that makes a cuisine recognisable?

I approach every brand in the same way: I study, I develop the flavour profile and then I create. It may sound simple, but the process can take months. Take OPA Dubai, our flagship concept, for example. Even today, we never allow ourselves to become complacent when developing new dishes. Around 70 per cent of the menu remains consistent, while the remaining 30 per cent is continuously evolving. We study market trends, but we also aspire to set them. I travel across Greece, discovering regional dishes and ingredients that are often overlooked, while continually searching for the finest products available. At Demind, we are always moving forward.

Rapid Fire Questions:

What is the most unexpected food combination you genuinely love?

I’m a big fan of ranch dressing, so I would have to say Bolognese with a generous dollop of ranch on top. The height of gourmet dining!

What’s the one dish you would happily cook for friends at home, and what’s the one dish you absolutely refuse to make outside the professional kitchen?

Tacos, any day of the week.

What is the one kitchen rule you refuse to compromise on?

Respect one another.

A dish I would refuse to make outside the kitchen?

That’s a difficult one, because I don’t find anything too challenging. I would gladly take on any culinary challenge in my home kitchen.

Every chef has a dish they secretly think they make better than anyone else. What’s yours?

Paella—for sure!

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Hospitality

Etihad Cargo and VEDP Sign MOU to Strengthen International Air Cargo Cooperation

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15 minutes ago

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October 30, 2026

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Etihad Cargo, the cargo and logistics arm of Etihad Airways, and the Virginia Economic Development Partnership (VEDP) signed a Memorandum of Understanding (MOU) today at TIACA’s Air Cargo Forum 2026, establishing a framework for collaboration to strengthen international air cargo connectivity and support the growth of aviation-related trade.

The agreement creates opportunities for the organizations to exchange market insights, explore joint initiatives, and identify opportunities to expand air cargo and passenger activity. The collaboration supports Virginia’s broader strategy to strengthen Washington Dulles International Airport (IAD) as a competitive global air cargo gateway, particularly for high-value and time-sensitive supply chains serving the pharmaceutical, perishables, energy, data center, and cloud computing industries. These strategic sectors depend on reliable global connectivity to support investment, innovation, and international trade.

Etihad Cargo’s experience across specialised cargo segments complements the areas of focus identified under the MOU. Its dedicated PharmaLife and FreshForward products support the transportation of temperature-sensitive pharmaceuticals and perishables, alongside broader capabilities in handling high-value, time-sensitive and specialised cargo across its global network.

Stanislas Brun, Chief Cargo Officer at Etihad Airways, said: “Virginia is home to industries with highly specialised logistics requirements, from pharmaceuticals and perishables to technology and data centre infrastructure. Etihad Cargo’s experience in handling temperature-sensitive, high-value and time-critical shipments gives us a strong foundation to contribute practical cargo expertise to this collaboration. Through the MOU with VEDP, we look forward to exchanging knowledge and exploring opportunities that strengthen international air cargo connectivity through Washington Dulles.”

“The value of an air cargo gateway isn’t measured simply by the freight moving through it, but by the investment and economic activity it enables,” said Eric Jehu, Vice President of Logistics at the Virginia Economic Development Partnership. “Virginia is building the logistics capabilities and strategic partnerships that allow our industries to compete in global markets. Our collaboration with Etihad Cargo represents another important step toward connecting Virginia businesses to global opportunities and strengthening the Commonwealth’s position as a gateway for international trade.”

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Hospitality

RX Coffee Apothecary Celebrates UAE Flag Day with Limited-Edition Qahwa Soft Serve

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19 hours ago

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October 29, 2026

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In celebration of UAE Flag Day, RX Coffee Apothecary is introducing a limited-edition Qahwa Soft Serve, offering a contemporary take on one of the region’s most cherished flavours. Available exclusively from 1 to 7 November 2026, the special creation pays tribute to the UAE’s rich cultural heritage through a unique dessert experience.

Inspired by the traditional Arabic coffee, Qahwa, which holds a special place in Emirati hospitality and culture, the limited-edition soft serve reimagines familiar flavours in a refreshing new format. Blending tradition with a modern twist, the creation reflects RX Coffee Apothecary’s approach to bringing creativity and innovation to its offerings.

As the UAE comes together to celebrate Flag Day, a symbol of unity, pride and national identity, RX Coffee Apothecary invites guests to mark the occasion with a sweet treat that celebrates the flavours of the region. The Qahwa Soft Serve will be available across all RX outlets, including Dubai Mall, Jumeirah, City Centre Mirdif and City Centre Al Zahia. 

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Hospitality

From Scratch by The Coffee Lab Introduces a New Saturday Morning Croissant Experience

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21 hours ago

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October 29, 2026

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From Scratch by The Coffee Lab is introducing a special Saturday morning experience, bringing the simple pleasure of freshly baked croissants straight to guests’ tables. Taking place exclusively at its Last Exit Al Khawaneej location every Saturday at 10:30 AM, the experience transforms a classic breakfast favorite into an interactive weekend ritual.

Adding a playful touch to the weekend, the experience begins with the ringing of a bell, signaling that a fresh batch of croissants has just come out of the oven. A dedicated serving table then makes its way around the café, bringing the freshly baked treats directly to customers and turning an everyday breakfast favorite into a memorable weekend ritual.

Prepared in-house by From Scratch Concept, The Coffee Lab’s fully operational kitchen, the croissants reflect the brand’s focus on freshness, craftsmanship and quality. Paired with The Coffee Lab’s specialty coffee, the experience offers guests a delicious reason to slow down and savour their Saturday mornings.

What began as a container café along the Port Rashid waterfront has evolved into a multi-floor destination at Marina Views, Mina Rashid. Today, The Coffee Lab brings together an in-house coffee roastery, a specialty coffee bar, From Scratch Concept and Cocoa Pod, its dedicated bean-to-bar chocolate studio, under one roof.

Through this new Saturday morning ritual, From Scratch by The Coffee Lab continues to create memorable dining experiences that bring together freshly baked croissants, specialty coffee and a sense of community.

Experience Details

  • What: Saturday Croissant Experience | Where: The Coffee Lab, Last Exit Al Khawaneej, Dubai | When: Every Saturday at 10:30 AM | Highlight: Freshly baked croissants served through a live tableside experience, announced by the ringing of a bell
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