Timothy Hollingsworth

Chef Timothy Hollingsworth is an award-winning chef and restaurateur in Los Angeles. In 2015 he opened Otium, a contemporary American restaurant adjacent to The Broad Museum. A longtime LA favorite, Otium’s sophisticated, yet accessible menu features eclectic, vibrant flavors inspired by the wood fire and global influences. In 2018, he opened C.J. Boyd’s at The Fields LA, a fried chicken stand that pays homage to Chef Tim’s grandfather Cecil Boyd and his southern roots. 

In 2001, Hollingsworth began as a commis at The French Laundry in Napa Valley, California. Hollingsworth learned from former chefs de cuisine Eric Ziebold and Corey Lee. In 2004, Keller selected Hollingsworth as part of a team that traveled to New York City to train and prepare for the opening of his new restaurant Per Se. After returning to The French Laundry, Hollingsworth was promoted to sous chef in 2005 and in 2009, to chef de cuisine. Throughout his career at The French Laundry, Hollingsworth staged in France, Germany and England under European Chefs Gordon Ramsay, Michel Rostang and Alain Senderens.

Hollingsworth has won multiple awards throughout his career, including the 2010 James Beard Foundation's Rising Chef of the Year Award, the 2010 San Francisco Chronicle Rising Star Chef, and the 2009 Bocuse d'Or, where he placed sixth. In 2018, he competed and won Netflix’s The Final Table, a global culinary competition series. 

Timothy Hollingsworth was born in Houston, Texas. In 1980, his mother Karen Hollingsworth and father Quintin Hollingsworth took their five children and moved to Placerville, California. Raised as a Southern Baptist in Texas, religion and family dinners were parts of his upbringing. Hollingsworth worked in construction with his father until he was eighteen, when he landed a dishwashing gig at one of the nicest restaurants in the area. Hollingsworth worked his way up to a sous chef position.

Tim lives in Los Angeles with his wife and three kids, two dogs, and an urban farm.