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. 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. He lives in Los Angeles with his wife and three kids, two dogs, and an urban farm.
Awards & Press
- James Beard Award