About Us

With 15 years of experience in some of the world’s best restaurants, Group Head Chef forGlobal Hospitality Asset Management (GHAM) and Bagatelle, Timothy Newton, began his career in 1998 under Sebastian Brown at Stacy’s Restaurant, Oakland, California.A notably talented, natural-born chef, Timothy’s mother, Janet, encouraged his move to Paris in1999 where he graduated as First in Class from Le Cordon Bleu Culinary School, obtaining a two-year contract on the Radisson Seven Seas Cruise Ship.In 2002, Timothy moved to Northern England to take up a position as chef at Wentworth Hotel, before moving onto London’s Wolseley Restaurant in 2004, ranked in the top 30 of the world by San Pellegrino.

Following two years of invaluable experience, Timothy moved to St Alban to work under Francesco Mazzei, considered the best Italian chef in England, before moving to Sydney’s Aria Restaurant, where he worked alongside Matt Moran.In 2009, Timothy moved back to London to partake in the opening of Lutyens, and undertake a position as chef under Ed Wilson at Terrior. 2010 brought him to Dubai to open Le Petite Maison as Executive Sous Chef. Three years later, Timothy joined the GHAM team. He contributes much of his culinary style and finesse to global influences and the teachings of leading restaurateurs Chris Corbin and Jeremy King.Today, you will find Timothy casting a careful eye over the Bagatelle kitchen, whipping up favourites including Bagatelle Royale, Truffle Pizza and Whole Roasted Truffle Chicken with Foie Gras.