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.
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.