Timothy Hollingsworth, chef de cuisine of the French Laundry since summer 2009, has been participating in the first-ever chef de cuisine exchange program between his home restaurant and Per Se in New York.

Toqueland interviewed Hollingsworth, who possesses some of the deepest institutional knowledge of the Keller restaurant group, having moved up the ladder from commis to chef de cuisine, all at The French Laundry, and also serving as part of the opening team of Per Se. This is a deep and interesting interview, and Hollingsworth also reveals the NYC restaurants on his dining list.

(via The French Laundry’s Timothy Hollingsworth: The Toqueland Interview | Toqueland)


Here’s a behind the scenes look at our first taste test with Chef Timothy Hollingsworth of Otium for our new “Burger Merger” collaboration!

Burgerlords is proud to present the first in a series of monthly guest chef residencies entitled: “Burger Merger.” Each month we will be partnering with a new chef to create a limited, one off burger (with a vegan option) to be served only on Mondays!  For our first collaboration, we are thrilled to be partnering up with Chef Timothy Hollingsworth of Otium.  Chef Timothy has created two burgers inspired by menu offerings at Otium.  First a barbecued eel burger with shishito peppers, avocado & tomato.  For a vegan option, there will be our vegan patty with shaved carrots, carrot top pipian, avocado spread, and habanero pickled onions.

First chance to come out and try these will be Monday October 3, from 6-9PM with Chef Tim at our restaurant.  There will be a cocktail reception 9-12AM across the plaza at General Lee’s with Otium Mixologist, Brian Hollingsworth guest bartending serving special drinks.  The following three Mondays will have service starting at 11AM, until we run out.

For more info please visit Burgerlords.com

photos by Taylor Rainbolt



New York based design studio Sagmeister & Walsh have created the brand identity for Otium, a contemporary restaurant developed by American chef and restaurateur Timothy Hollingsworth. It is located in downtown LA and has a menu of rustic dishes made from sustainable ingredients grown on its mezzanine level and cooked over a wood fire.