Timothy Hollingsworth
| Timothy Hollingsworth | |
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| Born |
Timothy Wayne Hollingsworth January 30, 1980 Houston, Texas |
| Education | Apprenticeship |
| Spouse(s) | Caroline Elia Hajjar (2012-present) |
| Children | Hunter Olivia Hollingsworth, Liam Walker Hollingsworth |
| Culinary career | |
| Cooking style | Contemporary American, French |
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Timothy Hollingsworth (born, January 30, 1980) is an American chef and restaurateur. In 2012, he moved to Los Angeles, California after leaving his post as the former Chef de Cuisine at Thomas Keller’s restaurant The French Laundry in the Napa Valley. He is currently the chef and owner of both Otium in Los Angeles, California and Barrel & Ashes in Studio City, California. He has won multiple awards throughout his career from the 2010 James Beard Foundation's Rising Chef of the Year Award, 2010 San Francisco Chronicle Rising Star Chef, and the most prominent the 2009 Bocuse d'Or. After winning the Bocuse d'Or USA semi-finals, held at Epcot in September 2008, Hollingsworth represented the United States at the Bocuse d'Or world final, in 2009. He placed sixth out of 24 prominent chef teams from around the world, which was the highest ranking until 2015.
Timothy Hollingsworth was born in Houston, Texas. In 1988, 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 a very important part of his upbringing. Hollingsworth grew up working 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 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 Alaine 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.
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