Timothy Hollingsworth

Timothy Hollingsworth (born, January 30, 1980) is an American chef and restaurateur. In 2012, he left his post as Chef de Cuisine at Thomas Keller’s The French Laundry[1] and moved to Los Angeles, where he opened Otium.[2] He has won multiple awards throughout his career, including the 2010 James Beard Foundation's Rising Chef of the Year Award,[3] the 2010 San Francisco Chronicle Rising Star Chef,[4] and most prominently, the 2009 Bocuse d'Or, where he placed sixth.[5][6] He is also the winner of the 2018 cooking competition The Final Table.

Timothy Hollingsworth
Born
Timothy Wayne Hollingsworth

(1980-01-30) January 30, 1980
Houston, Texas
EducationApprenticeship
Spouse(s)Caroline Elia Hajjar (2012-present)
ChildrenHunter Olivia Hollingsworth, Liam Walker Hollingsworth
Culinary career
Cooking styleContemporary American, French

Life and career

Timothy Hollingsworth was born in Houston, Texas. In 1980, his mother Karen Hollingsworth and father Quintin Hollingsworth took their five children and moved to Placerville, California. Being raised as a Southern Baptist in Texas, religion and family dinners were very important parts of his upbringing.[7] Hollingsworth grew up working in construction with his father until he was 18, when he landed a dishwashing gig at one of the nicest restaurants in the area, the now-shuttered Zachary Jacques, there Hollingsworth fell in love with cooking as a profession. Hollingsworth worked his way up to a sous chef position at Zachary Jacques restaurant in Placerville, CA, receiving mentorship and inspiration that have helped him throughout his career.

Hollingworth never attended culinary school. Instead, he was determined to work for either Thomas Keller or Alain Ducasse. In 2001, he began as a commis at Thomas Keller's The French Laundry. At that time, Hollingsworth learned from former chefs de cuisine Eric Ziebold and Corey Lee, internalizing the heritage of the restaurant’s cuisine. In 2004, Keller selected Hollingsworth as part of a core team that traveled to New York City to train and prepare for the opening of his fine dining establishment in Manhattan, Per Se. After returning to The French Laundry, Hollingsworth was promoted to sous chef in 2005. In this position, he lent his enthusiasm and focused dedication to further communicate Keller’s philosophy and culinary vision. In 2009, Hollingsworth received the title of chef de cuisine of The French Laundry in Napa Valley, Calif., Timothy Hollingsworth led the kitchen in the continued evolution of its world-renowned cuisine. Hollingsworth exemplifies Chef Thomas Keller’s commitment to mentorship and personal development, with nearly 12 years of tenure at the restaurant. Throughout his career at The French Laundry, Hollingsworth staged in France, Germany and England[8][9][10] under European Chefs Gordon Ramsay, Michel Rostang and Alain Senderens.

In 2012, Hollingsworth left his position at The French Laundry and moved to Los Angeles, California to pursue his own ventures.[11] He began consulting not only in the United States, but in Korea and Lebanon as well. In 2014, Hollingsworth partnered with LA restaurateur Bill Chait and opened Barrel & Ashes.[12] Upon departing from Barrel & Ashes, Hollingsworth partnered with The Eli and Edythe Broad Foundation and opened Otium in Downtown Los Angeles.[13] In August 2018, he opened C.J. Boyd’s at The Fields LA, a culinary destination adjacent to the new LAFC Banc of California Stadium. C.J. Boyd’s fried chicken is an homage to Chef Tim’s grandfather Cecil Boyd, celebrating his southern roots and love for fried chicken. In October 2018, Hollingsworth opened a restaurant and bar Free Play, also at The Fields LA.

Hollingsworth married Caroline Hajjar in 2015. They have two children; daughter, Hunter Olivia Hollingsworth, and son, Liam Walker Hollingsworth.

Awards

Television Appearances
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References
Footnotes
  1. Sophie Brickman (September 12, 2010). "How French Laundry's chefs reach for the stars". San Francisco Chronicle.
  2. "Otium at the Broad museum is L.A.'s most ambitious new restaurant in years". latimes.com. Retrieved 2016-04-13.
  3. "Winners: 2010 James Beard Restaurant and Chef Awards". Eater. Retrieved 2016-04-13.
  4. "Rising Star Chefs 2010". SFGate. Retrieved 2016-04-13.
  5. Sciolino, Elaine, The New York Times: Diner's Journal (January 28, 2009). The American Chef Comes in Sixth
  6. Tribune, Chicago. "USA wins silver at Bocuse d'Or". chicagotribune.com. Retrieved 2016-04-13.
  7. "Timothy Hollingsworth: High-profile chef from the foothills". SFGate. Retrieved 2016-04-13.
  8. sirha.com "Bocuse d'Or Candidates' Portraits" (PDF). Archived from the original (PDF) on 2011-07-16. (670 KB)
  9. Cowin, Diana, Food & Wine (February 2009). Competing at the Bocuse d’Or: Team USA’s Unbeatable Recipes
  10. Hallock, Betty, Los Angeles Times (January 26, 2009). American chef preps for cooking fame at France's Bocuse d'Or
  11. "Timothy Hollingsworth on leaving the French Laundry and what's next". Inside Scoop SF. Retrieved 2016-04-13.
  12. Coser, Crystal. "The essential guide to San Fernando Valley restaurants". Eater LA. Retrieved 2016-04-13.
  13. "Timothy Hollingsworth to Helm Restaurant at The Broad Museum". Haute Living. Retrieved 2016-04-13.
  14. "Winners: 2010 James Beard Restaurant and Chef Awards". Eater. Retrieved 2016-04-14.
  15. "Rising Star Chefs 2010". SFGate. Retrieved 2016-04-14.
  16. "Who Are The Chefs on Netflix's 'The Final Table'?". Eater. Retrieved 2018-11-21.
  17. "Episode 12: Culinary Olympics". Bravo TV Official Site. Retrieved 2016-04-14.
  18. "You're Bacon Me Crazy : Guilty Pleasures : Food Network". www.foodnetwork.com. Retrieved 2016-04-14.
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