Chef/Owner, Otium, california
Hollingsworth recently opened his first solo project, Otium. Located in the historic Bunker Hill neighborhood of Downtown Los Angeles, Otium is a restaurant that strips away the formalities of fine dining while focusing on quality and execution. It is designed to be a social restaurant with a dramatic open kitchen that merges indoor and outdoor spaces.
Shortly after leaving his post at The French Laundry in 2013, Timothy moved to Los Angeles and opened Barrel & Ashes.
Prior to his time in LA, Hollingsworth worked as Chef de Cuisine at The French Laundry in Napa Valley, where he led the kitchen in its continued evolution of world-renowned cuisine. Timothy exemplifies Thomas Keller’s commitment to mentorship and personal development and in 2004, Keller selected Hollingsworth as part of a core team that travelled to New York City to train and prepare for the opening of his fine dining establishment in Manhattan, Per Se.
During his time off Timothy travelled all around Europe staging under acclaimed European Chefs including Alain Ducasse and Gordon Ramsay.
In 2008, Hollingsworth represented the US at the Bocuse d’Or World Cuisine Contest placing 6 out of 24 prominent chef teams from around the world
Hollingsworth has received the Rising Star Chef Award from The San Francisco Chronicle as well as the Rising Star Chef of the Year Award presented by the James Beard Foundation.