Taste, value and efficiency are the cornerstones of Chef Rashida Holmes’s food and approach to the restaurant business. If those are in place, the love will flow onto the plate.
She began her career in 2008 in Baltimore working full time at an Italian restaurant while attending culinary school. In 2010 Holmes moved to Pittsburgh to work with the James Beard- nominated Big Burrito group at their pan-Asian restaurant Soba. Shortly after moving to L.A. in 2013, she accepted a chef de cuisine position to open the French-inspired Terrine in West Hollywood.
Holmes’s experience with different cuisines, chefs, restaurants and markets have given her a diverse perspective in this ever-evolving industry. After positions as executive sous chef at Freehand hotel and Botanica in Silverlake, Holmes began the pop-up concept Bridgetown Roti in 2019, an ode to her Afro-Caribbean roots. By fall of 2020 Chef Holmes and Bridgetown Roti had served thousands with her take on Caribbean classics. Today Bridgetown has gained media coverage highlights with features in The New York Times, Los Angeles Times and The Wall Street Journal. In 2021 Bridgetown Roti was named Eater’s Best New Restaurant in Los Angeles, and Pop-up of the Year by Esquire Magazine.