Inside the Culinary Vision Driving Demind Group’s Global Growth
When discussing Demind Group’s growth story, it is impossible to overlook the steady leadership and culinary expertise of Chef Tim Newton. As Group Executive Chef, Newton has been pivotal in building the consistent quality and spirit that define venues like OPA Dubai, La Niña, and Myrra. With an operational style rooted in collaboration and authenticity, Tim is now playing a crucial role as the group ventures into new international markets.
Having honed his skills at renowned institutions such as La Petite Maison in London and Dubai, Newton has brought a refined, experience-driven approach to Demind Group’s kitchens since 2013.
Tim Newton’s Culinary Journey with Demind Group
Tim Newton’s career spans continents and acclaimed kitchens. After his early experiences in London’s fine dining scene, he transitioned to Dubai, where the fast-paced, innovation-driven hospitality sector sharpened his leadership skills. In 2013, Newton joined Demind Group as Executive Chef, later advancing to Group Executive Chef, responsible for multiple key brands.
His leadership at OPA Dubai, known for its lively ambiance and authentic Greek fare, has been particularly impactful. Today, Newton oversees the quality, consistency, and development of Demind Group’s culinary offerings.
The Strategy Behind Demind Group’s Global Expansion
With the OPA concept resonating strongly in Dubai, it was only a matter of time before Demind Group eyed new international opportunities. According to Newton, the key to successful expansion lies in “staying true to the brand’s DNA while being flexible enough to adapt to local markets.”
Demind Group’s expansion strategy focuses on:
– Selecting markets where Mediterranean and experiential dining are thriving.
– Retaining OPA’s authenticity through menu integrity and decor.
– Building strong local teams trained under Demind Group’s operational standards.
Newton’s role is critical, ensuring that no matter the geography, guests can expect the same warmth, flavor, and energy that define the OPA experience.
Maintaining Culinary Excellence Across Borders
Expanding across different cities and cultures presents challenges, but Newton’s focus remains consistent: lead through quality.
“It’s about having the right processes, the right people, and not compromising,” Newton shares.
By emphasizing local sourcing where appropriate, meticulous menu testing, and hands-on training, Demind Group maintains the soul of its concepts while navigating local preferences.
Sustainability and ingredient integrity are also becoming bigger priorities as the brand scales up, aligning with global dining trends.
Exclusive Interview with Chef Tim Newton
Tim, Demind Group is taking key brands like OPA into new markets — what are the main priorities when entering an international scene? – We always try to stay true to our DNA. We want to keep brands like Opa authentic. Its challenging at times especially with supply chains but we want to give the guests of any city the same consistent product every day. That’s from Food to beverage and to the shows.
OPA Dubai is known for its vibrant, authentic experience. How do you ensure that essence is preserved when opening abroad? – We always send our core team to do setups and require 3-4 local staff to train in Dubai
You’ve worked across both London and Dubai. How do these different culinary cultures influence your approach to expansion? – I think that at the start of my Dubai career no one really cared about Dubai brands, everyone was looking at London and new York so we focused on what other brands were doing. Then around 2016 we really just wanted to create our own brands and now all eyes are on Dubai.
Innovation is crucial to staying relevant. How do you and your team integrate fresh ideas while staying true to brand identities? – I think a lot of our ideas just really come from trying to be original. Social media is great for ideas but the key is creating a team around you that bounces ideas around and come up with cool stuff
What has been the most valuable lesson learned from leading operations across multiple concepts like La Niña, Myrra, and OPA? – That its hard work!! Staying consistent isn’t easy and you better create a good and loyal team.
What operational or cultural challenges have you encountered when scaling outside the UAE — and how do you overcome them? – Other Middle east countries are getting a little more progressive with product quality and staff training so its getting easier. I would say products and training is the biggest but like I said they are getting better
How does Demind Group approach sourcing ingredients and menu development in new countries? – We rely on local professionals in the case of Opa I have suppliers in Greece that export just for us.
Sustainability and customer expectations are shifting rapidly. How is that influencing your culinary and operational decisions? – We always told our guests where our products are from and always took the guests feedback into account. Anticipating guests trends are the hardest part of the job but also the most rewarding
Looking ahead, are there any regions or cities you’re particularly excited about for future expansion? – Opa Bodrum is opening this June so Im excited about that. Also me being a California boy I would really like to smash the American market. I think our brands fit well there
For young chefs or managers aiming to move into multi-venue leadership roles, what key skills do you believe they should focus on developing? – Build you team properly!! Reward loyalty. Take care of everyone from the toilet attendant to the GM from the Commis chef to the exec chef. Everyone plays a role.
What’s Next for Demind Group and Chef Tim Newton?
As Demind Group continues to grow its portfolio internationally, Chef Tim Newton’s steady leadership ensures that the expansion does not dilute the qualities that made their brands successful. With a thoughtful approach to operations, culinary authenticity, and guest experience, Newton’s work will likely leave an even greater imprint on the global hospitality scene.
Future plans hint at openings in exciting cities worldwide, with Newton’s team already mapping out menus, sourcing strategies, and operational frameworks for each new venture.
For young chefs looking to follow a similar path, Newton’s journey highlights the value of patience, precision, and an unwavering commitment to quality.
Join the Conversation: Share Your Expansion Story
At CHEFS MAG, we know Tim Newton isn’t the only one building something bigger.
Are you leading culinary teams across borders?
Have you cracked the code on consistency while scaling restaurant brands internationally—or across cities, concepts, or cruise lines?
We want to hear from executive chefs, F&B directors, and multi-site operators who are shaping the next chapter of global hospitality.
Contribute your story:
How you’re scaling quality without compromising identity
Playbooks for training local teams to global standards
Supply chain wins (or lessons learned the hard way)
Moments that defined your expansion journey
Whether it’s a snapshot behind the scenes or a full article pitch, your story could inspire the next generation of global culinary leaders.
Let’s put your experience on the map. Contact us
