Timothy  Newton at Bagatelle

About Timothy Newton

With 15 years of experience in some of the world’s best restaurants, Group Head Chef for Global 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.

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