After retiring as Chef de Cuisine at Thomas Keller’s The French Laundry, Timothy Hollingsworth relocated to Los Angeles to further his career as Executive Chef and Partner at the upcoming Otium restaurant, located beside the Broad Museum. While the buildout of the restaurant is well underway, Hollingsworth formulates and experiments his vision for the menu offsite with his team of chefs and purveyors. Through his dedication, passion, and experiences, Hollingsworth reflects on his journey and the impact he is hoping to achieve in Los Angeles at the cusp of his next chapter.

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