No. 19
Tim Hollingsworth Doesn’t Break the Chain
The Banter
The Guys chat about qualities of produce to be shipped versus riding home from your local farm stand and what new product on the market may be able to capture both. Corn, tomatoes and berries….oh my!
The Conversation
The Restaurant Guys meet renowned chef Tim Hollingsworth of Otium and Chain. Chef discusses rising up through the ranks at The French Laundry, striking out on his own with Otium and how he levels up the fast food he (and everyone) loves into a smash hit in California…and elsewhere.
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TIM HOLLINGSWORTH
Chef Timothy Hollingsworth is an award-winning chef and restaurateur in Los Angeles. In 2015 he opened Otium, a contemporary American restaurant. 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 in LA, a fried chicken stand that pays homage to Chef Tim’s grandfather Cecil Boyd and his southern roots. Before he moved to Los Angeles in 2012, Hollingsworth started his career at The French Laundry where he worked for 13 years including four years as the Chef de Cuisine.
Hollingsworth has won multiple awards throughout his career, including 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. In 2018, he competed on Netflix’s The Final Table, a global culinary competition series.
THE INSIDE TRACK
The Guys enjoy getting to know Tim Hollingsworth and will let YOU know how to experience Chain on the east coast!
Tim (about fried chicken sandwiches at his place CJ Boyd’s): making really good sauces, really good fried chicken, using a really good bun and, you know, assembling these, these amazing sandwiches. I mean, I'm salivating.
Francis: Awesome. That's awesome.
Tim Hollingsworth on The Restaurant Guys 2024
Thomas Keller:
One Chef on Two Coasts
The Guys welcome Thomas Keller, who holds multiple three-star ratings in the Michelin Guide for his establishments The French Laundry in California and Per Se in New York City.
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