Podcast appearances and mentions of timothy hollingsworth

Hosts Amanda Freitag and Daniel Holzman are on the West Coast and welcome restaurateur and chef Timothy Hollingsworth to On the Line. Hollingsworth began his career working under legendary chef Thomas Keller at The French Laundry and these days, he's the brains behind Otium restaurant and Chain, chef-driven takes on chain restaurant classics, both in Los Angeles. We caught up with the father and farmer and talked about his younger chef days and his current life, parenthood, and so much more!

“Otium, launched in late 2015 and recently reopened, is a contemporary restaurant that draws from the rich culinary heritage of Chef Timothy Hollingsworth (ex-The French Laundry.) It is designed to be a social restaurant with an open kitchen merging indoor … Continue reading → The post Show 447, October 16, 2021: Executive Chef & Partner Timothy Hollingsworth, Otium, Los Angeles Part One appeared first on SoCal Restaurant Show.

“Otium, launched in late 2015 and recently reopened, is a contemporary restaurant that draws from the rich culinary heritage of Chef Timothy Hollingsworth (ex-The French Laundry.) It is designed to be a social restaurant with an open kitchen merging indoor … Continue reading → The post Show 447, October 16, 2021: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“Otium, launched in late 2015 and recently reopened, is a contemporary restaurant that draws from the rich culinary heritage of Chef Timothy Hollingsworth (ex-The French Laundry.) It is designed to be a social restaurant with an open kitchen merging indoor … Continue reading → The post Show 447, October 16, 2021: Executive Chef & Partner Timothy Hollingsworth, Otium, Los Angeles Part Two appeared first on SoCal Restaurant Show.

“In this difficult period for hospitality the non-profit, Ment’or, is aware of the importance of mentorship and remain steadfast in their commitment to that mission. Mentorship and leadership are needed throughout all our communities to invigorate us with hope and motivation. It … Continue reading → The post Show 415, March 6, 2021: Restaurateur and Chef Timothy Hollingsworth, Otium at The Broad and Free Play appeared first on SoCal Restaurant Show.

While we are busy recording new episodes of Homemade, check out this episode of Communal Table. Chefs and restaurant workers take great care of everyone else, but often they need a little help themselves. Each week on the Communal Table podcast, Food & Wine’s senior editor Kat Kinsman talks with hospitality pros about how they manage their business, brain, and body for the long haul. Learn more about your ad choices. Visit megaphone.fm/adchoices

In what feels like a different lifetime, The Final Table star and vaunted chef Timothy Hollingsworth sat down in the Food & Wine studio to talk about his path from dishwasher to chef de cuisine at The French Laundry to striking out on his own as a restaurateur (Otium LA, CJ Boyd's, and Freeplay LA)—as well as using food to connect with a parent who has dementia. So much has shifted since then as a result of the pandemic, but while circumstances may be vastly different, some lessons remain the same: work hard, learn your craft, listen to your gut, and take time out to connect with your loved ones because things can change in an instant. Learn more about Timothy Hollingsworth https://www.timothyhollingsworth.com/ Food & Wine Pro https://www.foodandwine.com/fwpro Learn more about your ad choices. Visit megaphone.fm/adchoices

Timothy Hollingsworth is a chef, restaurateur, and the founder of Otium, a contemporary restaurant located next to The Broad museum in Downtown LA. He is also the founder of C.J. Boyd’s, Free Play, and Baste, a streetwear brand.Before opening Otium, Timothy was the Chef de Cuisine at Thomas Keller’s The French Laundry in Napa Valley. He was also the winner of The Final Table, an American reality cooking competition show on Netflix, in 2018.In this episode, we sat down with Chef Tim on the rooftop deck at Otium to chat about his upbringing, experience working at The French Laundry, what he learned and the pressures that came with it, and what ultimately inspired him to create Otium. We also learn about his insane work ethic, behind the scenes of running a restaurant, and how a little bit of persistence can go such a long way.This was one of our best conversations yet and, whether or not you’re into the food scene, we can all learn and draw inspiration from Chef Tim’s incredible story of taking the unconventional path to become a successful entrepreneur. Tune in!SUBSCRIBE TO TFH NEWSLETTER & STAY UPDATED > http://bit.ly/tfh-newsletterFOLLOW TFH ON INSTAGRAM > http://www.instagram.com/thefounderhourFOLLOW TFH ON TWITTER > http://www.twitter.com/thefounderhourINTERESTED IN BECOMING A SPONSOR? EMAIL US > partnerships@thefounderhour.com

Timothy Hollingsworth used to run the world’s best restaurant under Thomas Keller. Recently, he was the winner of Netflix’s show The Final Table — and he’s a REALLY interesting entrepreneur. If you want to hear a different type of entrepreneur story, and how to go from zero to success, check out the episode.   Full show notes at https://okdork.com/podcast/100

Timothy Hollingsworth is one of America’s most respected chefs. He began cutting his teeth in kitchens during high school, and age 21 he became a commis at Thomas Keller’s venerated The French Laundry in Napa Valley. Timothy eventually became the restaurant’s Chef de Cuisine, and under Keller’s tutelage even competed in the prestigious Bocuse d’Or world cuisine contest in Lyon, France, in 2009. (He came in 6th, which at the time was the highest finish ever for an American chef.) Now living in Los Angeles, Timothy has opened Otium, C.J. Boyd’s Fried Chicken and Free Play. We talk to him about his illustrious career so far, and get the skinny on his recent victory on Netflix’s cooking competition show, The Final Table. Snacky Tunes is powered by Simplecast.

Chef Timothy Hollingsworth was already considered one of the best chefs in the U.S., his victory in Netflix's The Final Table competition put him in rarefied air.  Hollingsworth joined The Katchup, and talked about his victory for the very first time since the Netflix series launched in November. While every cooking competition has notable chefs throwing down head-to-head, Netflix threw its weight into a show with the absolute best of the best, quite literally around the world, and asking them to cook dishes from around the world. With insane stage setups, a pressure-building premise, and a room full of chefs with crazy accolades, Hollingsworth took the competition in stride, beating out 23 other world-class contestants.  Chef Tim took us behind the scenes of The Final Table, shared how he paid his dues in the industry even without culinary experience, and what it takes to successfully run a high-end restaurant.  The Katchup crew also discusses how cooking shows have become background noise of late, and how The Final Table is not only bearable, but for better or worse, it carries the Netflix binge-factor that you don't get from traditional shows on TV.   Follow us on Instagram: instagram.com/foodbeastinstagram.com/foodbeastkatchup  ---- Your Hosts: Elie Ayrouth (@bookofelie)Geoffrey Kutnick (@geoffreykutnick)   Your Guest: Timothy Hollingsworth (@cheftimhollingsworth)   Produced by: Isai Rocha (@izzy_serious) ---- Email us any questions or thoughts: thekatchup@foodbeast.com

Ora King is a sustainably raised salmon from New Zealand, whose story is almost as delicious as the fish itself. Back in early 1900, two avid fishermen somehow managed to bring live King salmon home to New Zealand from a fishing trip to California. The salmon thrived there and the rest is Ora King history. Ora King is only available to the restaurant trade, where it s developed a cult following with top chefs like Thomas Keller and Emeril Lagasse, because of it s pristine quality and flavor. Host, Poppy Tooker served as the judge for this year s Ora King competition travelling to Austin, Texas; Brooklyn, New York and Los Angeles, California to taste the Ora King creations of the three top finalists, Mia Li of Lenoir, Yael Peet of Karasu and Jonathan Granada of Otium. On this podcast, we travel to Los Angeles, California to meet finalist number three Jonathan Granada. After beginning his career at the French Laundry, where he worked his way up from commis to line cook, Jonathan was selected by Chef Timothy Hollingsworth as chef de cuisine at Otium. Just adjacent to the Broad Museum in downtown Los Angeles, Otium s airy, light filled space offers fine dining with a casual LA vibe. Inspired by the lives of Anthony Bourdain and Paul Bocuse, Jonathan created five individual salmon dishes as a food collage to pair with a photomontage of the famous chefs he had created specially for the contest. Do you know what a vessi is Listen to this Quick Bite podcast and learn all about it To learn more about Ora King salmon, visit their website orakingsalmon.co.nz.

In New York City, Andrew’s irked at the angle a restaurant critic adopted to review his book Chefs, Drugs, and Rock & Roll in the New York Times. After he and Caitlin hash that out, we cut to a much happier scene: sun-drenched Los Angeles, where Andrew recently sat down with the super-talented Chef Timothy Hollingsworth of Otium restaurant, and before that, chef de cuisine of The French Laundry. Andrew and Tim have some history: Tim was the main character in Andrew’s book about the Bocuse d’Or competition in which Tim competed back in 2009. The two of them kick around Tim’s unique life and career (he spent most of his formative years—more than a decade—working at The French Laundry), his feelings about LA’s food scene, and other topics of life and work. An intimate conversation recorded in Tim’s LA home a few Saturdays ago. Here’s a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it’s free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple’s podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast