Tim Newton, Executive Chef and Partner at Demind Group, on crafting a culinary experience at La Niña that invites discovery.
Talk us through your career journey to date.
My journey in the culinary world began when I was just 16. Since then, I’ve been working in some of the most respected kitchens globally, including Paris and London, experiences that deeply shaped my approach to food. In 2010, I made the move to Dubai, a pivotal decision that allowed me to contribute to the launch of successful brands and eventually take on the role of Executive Chef and Partner at Demind Group. Today, I oversee the culinary direction of concepts like La Niña, OPA, The Mad Greeks and Casa Myrra. Each restaurant is an expression of my philosophy: to respect tradition while embracing creativity, and to craft experiences that resonate on both a cultural and emotional level.
What led you to bring your culinary expertise to setting up La Niña?
La Niña was born out of a desire to explore the rich interplay between Latino and Iberian cuisines, both of which have incredibly deep culinary histories and emotional resonance. After years of working across diverse concepts, I felt it was the right moment to channel that experience into something that felt both personal and exciting. We saw an opportunity to create a space that not only honoured traditional flavours but also reimagined them through a modern lens: something vibrant, layered, and full of soul. With Dubai’s dining scene constantly evolving, I wanted La Niña to bring something new to the table, both literally and culturally.
Tell us more about the ambience of the restaurant. What can guests expect from their dining experience at La Niña?
The ambience at La Niña is intentionally immersive: we wanted to create more than just a place to eat; it’s an experience that transports you. From the moment guests walk in, they’re enveloped in a warm, vibrant atmosphere that echoes the elegance of a grand Iberian home fused with the expressive spirit of Latin culture. Rich textures, bold colours, curated art, and lighting that evolves with the energy of the evening. Culinarily, guests can expect a journey through dishes that are soulful and refined. We focus heavily on storytelling through food, so every plate is rooted in tradition but elevated with technique and creativity.
“Each of these dishes reflects our vision for La Niña: where bold traditions meet thoughtful innovation, and where every plate invites discovery.”
How did you conceptualise the La Niña menu – can you tell us more about your creative process?
Conceptualising the menu for La Niña was a deeply creative and collaborative process. I started by immersing myself in the culinary traditions of Latin America and the Iberian Peninsula: studying the heritage, the ingredients, and the emotional weight certain dishes carry. But I didn’t want to simply replicate classics: I wanted to honour them while also bringing a fresh perspective. So, the creative process became about balance: how to stay rooted in authenticity while introducing unexpected elements that surprise and delight.
To you, what are the hero dishes that are worth discovering at La Niña?
There are several dishes at La Niña that I consider true expressions of what we stand for: flavour-forward, culturally rooted, and crafted with intention. The Pulpo a la Gallega is close to my heart. We’ve taken inspiration from the classic Galician octopus dish but elevated it with beef chorizo, a paprika broth, silky potato mousse, and crispy onions. The Coco Lubina is another standout: our take on ceviche, using wild sea bass in a coconut-habanero dressing. It has this perfect interplay of heat, acidity, and creaminess, lifted by red onion and fresh herbs. Finally, Locrio de Langosta. It’s a celebration of bomba rice cooked to perfection with lobster, octopus, prawns, kale, beef chorizo, and Padrón peppers, finished with a silky crema. It’s soulful, festive, and packed with layers of flavour. Each of these dishes reflects our vision for La Niña: where bold traditions meet thoughtful innovation, and where every plate invites discovery.
How would you describe your culinary style, and what are the driving factors behind your approach to food?
The driving force behind my food has always been a combination of curiosity, respect, and creativity. I have a profound respect for the craft, the techniques, the history, and the cultures that shape cuisines. At the same time, I’m constantly curious about how we can evolve those foundations in ways that feel fresh and meaningful. And creativity is what ties it all together: finding that balance between restraint and boldness, simplicity and complexity, in a way that elevates the guest experience. At the end of the day, if a dish can spark emotion, conversation, or even a memory, then I know we’ve done something right.
Being a chef-entrepreneur, what did this teach you about yourself, professionally and personally?
Ultimately, it’s been a journey of growth: learning to lead with both instinct and intention and staying true to your vision while remaining open to evolution. You’re not just thinking about flavour or technique: you’re leading teams, building brands, managing operations, and making strategic decisions that affect the bigger picture. It pushed me to develop a whole new set of skills. It also reminded me why I started cooking in the first place: to connect with people, to create experiences that leave a lasting impression.
How has setting up restaurants with such different cultures influenced your approach to food?
Working across such culturally distinct concepts has been incredibly enriching. It’s fundamentally shaped the way I approach food. Each restaurant we’ve built has required a deep dive into the essence of a culture: its ingredients, traditions, stories, and emotional resonance. That kind of immersion teaches you to listen more, research deeper, and cook with a greater sense of responsibility and respect. The culinary experience at La Niña is exceptional.
What is the recipe for this success in such a location?
I believe the success of La Niña comes down to a few key ingredients: intention, integrity, and an unwavering commitment to the guest experience. From the very beginning, we knew we didn’t want to just open another restaurant: we wanted to create a space that felt transportive, where every detail, from the lighting to the plating, told a cohesive story. Being in a competitive and dynamic city like Dubai, it’s essential to offer something that’s not only rooted in quality but also emotionally engaging. Our team plays a huge part in that: every person, from the kitchen to the front-of-house, is aligned with the vision and brings a real sense of passion to what they do.
This is The Discovery Issue – what is your latest culinary discovery?
Discovery, to me, is about staying curious: never thinking you’ve mastered it all, and always being open to the next idea, the next flavour, the next evolution of your craft.
