A day in the life of Executive Chef and Partner of the Demind Group, Tim Newton

“A Day in the Life of Chef” series offers a behind-the-scenes glimpse into the daily routines of some of the world’s most talented culinary leaders

6:30 AM

My day begins early, getting my daughter up and ready for school. I’ll make breakfast, maybe play a little, and then it’s off to school. We listen to 90’s hip hop music on the way to school – that is the only type of music I make her listen to. If it’s my turn to drop her, we’re out the door; otherwise, I get a jump on the day.

9:00 AM

Once the house is quiet, it’s time for me to plan out my day and do some creative brainstorming for current and upcoming projects. Social media checks, maybe some research for a new dish I’m working on and running any errands that need attention.

11:30 AM

I pick up my daughter from school, cue the 90s hip hop, and drop her off at home. Then I make the transition from dad-mode to work-mode as I head over to La Niña.

12:15 PM

At the restaurant, my focus shifts to the team and the day ahead. We discuss the weekly menu and potential new dishes, and touch base with our suppliers. It’s about maintaining our standards and pushing the envelope a little every day. Every week, we try to come up with two to three dishes to work on and this is the time we get creative on that. My team stays motivated because I allow them to grow and be creative and never stay stuck in a role or expectation.

4:00 PM

I slot in a workout session – heavy on the weights followed by some cardio. This part of my day is a necessary intermission for my physical and mental well-being. Once I take my shower, I feel refreshed and ready to start the evening.

6:00 PM

This is when I get together with my creative team. We’re constantly brainstorming, looking at the broader picture for the restaurant, and laying the groundwork for future projects. These projects tend to be outside of the kitchen and more lifestyle and business-focused. I have some exciting projects in the works, and I can’t wait to share them.

7:00 PM

Dinner service starts and it’s go-time. I engage the most with my team, ensuring that our guests have the best experience possible and everything is running smoothly.

11:00 PM

After service, I finally head back home. I try to keep it down to not wake up the family, which is a struggle with two French bulldogs. Once I sneak in quietly, I unwind on the couch for a bit, and then it’s off to bed.