Timothy Hollingsworth is an American chef and restaurateur. In 2012, he left his post as at Thomas Keller’s The French Laundry and moved to Los Angeles, where he opened Otium. He has won multiple awards throughout his career, including the 2010 James Beard Foundation's Rising Chef of the Year Award, the 2010 San Francisco Chronicle Rising Star Chef, and most prominently, the 2009 Bocuse d'Or, where he placed sixth. He is also the winner of the 2018 cooking competition The Final Table.
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. 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 , 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 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. 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. Upon departing from Barrel & Ashes, Hollingsworth partnered with The Eli and Edythe Broad Foundation and opened Otium in Downtown Los Angeles. 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 barFree 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.
