[ Tuesday: 2pm ]
Chef Timothy Hollingsworth (@chef_timothy) 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 merging indoor and outdoor spaces.
Prior to his time in LA, Hollingsworth worked as chef de cuisine of The French Laundry in Napa Valley, where led the kitchen in the continued evolution of its world-renowned cuisine. In 2014, Hollingsworth moved to Los Angeles and opened Barrel & Ashes, an updated take on traditional American BBQ that pays homage to the food that Hollingsworth grew up on. In his current role, he looks forward to being a mentor to the next generation of aspiring cooks.