With 15 years of experience in some of the world\u2019s best restaurants, Group Head Chef for Global Hospitality Asset Management (GHAM), and Head Chef for Bagatelle Dubai, Timothy Newton, began his career in 1998 at Stacy\u2019s Restaurant, Oakland, California. A year later, he moved to Paris and completed first in class from Le Cordon Bleu Culinary School. He then obtained a two-year contract on the Radisson Seven Seas Cruise Ship.<\/p>\n
In 2002, Newton moved to Northern England to take up a position as chef at Wentworth Hotel, before moving onto London\u2019s Wolseley Restaurant, one of the top 30 best restaurants of the world by San Pellegrino. Following two years of invaluable experience, Newton moved to St Alban to work under Francesco Mazzei, considered the best Italian chef in England, before moving to Sydney’s Aria Restaurant. In 2009, he moved back to London to partake in the opening of Lutyens, and undertake a position as chef under Ed Wilson at Terrior. The year 2010 brought him to Dubai as executive sous chef of Le Petite Maison. Three years later, he joined the GHAM team and became a head chef for Bagatelle Dubai.<\/p>\n","protected":false},"excerpt":{"rendered":"
With 15 years of…<\/p>\n","protected":false},"author":1,"featured_media":9766,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"footnotes":""},"categories":[193],"tags":[],"yoast_head":"\n