Nevermind

The History Issue is now shipping.

Subscribe to Life & Thyme Post

Behind the Craft — 3:54

Otium: Chapter One

September 4, 2015

After retiring as Chef de Cuisine at Thomas Keller’s The French Laundry, Timothy Hollingsworth relocated to Los Angeles to further his career as Executive Chef and Partner at the upcoming Otium restaurant, located beside the Broad Museum. While the buildout of the restaurant is well underway, Hollingsworth formulates and experiments his vision for the menu offsite with his team of chefs and purveyors. Through his dedication, passion, and experiences, Hollingsworth reflects on his journey and the impact he is hoping to achieve in Los Angeles at the cusp of his next chapter.

Keep Watching

S1 E1: Chirmol

S1 E1: Chirmol

S1 E2: Barkada

S1 E2: Barkada

S1 E3: Mercado

S1 E3: Mercado

S1 E4: Loghmeh

S1 E4: Loghmeh

S1 E5: Banchan

S1 E5: Banchan

S2 E1: Alta California

S2 E1: Alta California

The Editor's Note

Sign up for The Editor's Note to receive the latest updates from Life & Thyme and exclusive letters from our editors. Delivered every weekend.