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Tim Hollingsworth recently opened his first solo project, Otium. Located in the historic Bunker Hill neighborhood of Downtown Los Angeles adjacent to the Broad museum, 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. The restaurant’s name, Otium, has its roots in Latin meaning to emphasize a place where time can be spent on leisurely social activities.
After leaving The French Laundry in 2013, Hollingsworth moved to Los Angeles and opened Barrel & Ashes in 2014, an updated take on traditional American BBQ that pays homage to the food that Hollingsworth grew up on.
Prior to his time in LA, Hollingsworth worked as chef de cuisine of The French Laundry in Napa Valley, where he led the kitchen in the continued evolution of its world-renowned cuisine. Hollingsworth exemplifies Chef Thomas Keller’s commitment to mentorship, with nearly 12 years of tenure at the restaurant. In 2004, Keller selected Hollingsworth as part of a core team that traveled to New York City to open his fine dining establishment, Per Se.
In 2008, Hollingsworth competed in the Bocuse d’Or USA, where he represented the United States at the Bocuse d’Or World Cuisine Contest. In early 2009, Hollingsworth traveled to Lyon to compete in the prestigious event, where he placed sixth out of 24 prominent teams from around the world.
Hollingsworth received the Rising Star Chef Award from the San Francisco Chronicle and the Rising Star Chef of the Year Award presented by the James Beard Foundation.