The Story

Chef Tim Hollingsworth is the chef and owner of Otium, an ambitious contemporary restaurant adjacent to The Broad. His menu is one of sophisticated rusticity with highly eclectic, vibrant, and seasonal flavors, accessible to every palate. Before he moved to Los Angeles in 2012, Hollingsworth spent 13 years at Thomas Keller’s The French Laundry, including four years as the Chef du Cuisine. He has trained under acclaimed European Chefs, including Alain Ducasse and Gordon Ramsay, and has represented the United States at the prestigious Bocuse d’Or World Final. 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.

The Food

C.J. Boyd’s fried chicken is an homage to Chef Tim Hollingsworth’s grandfather, Cecil Boyd, his southern roots and his love for fried chicken. Tim’s sandwiches include elevated, modern twists inspired by his culinary pedigree