It’s safe to say that Tim Hollingsworth knows a thing or two about great flavor. He worked for over a decade at Thomas Keller’s world-renowned The French Laundry in Napa Valley before opening his own acclaimed LA-based restaurant, Otium, as well as several other restaurants. He is also a James Beard award-winning chef and winner of Netflix’s The Final Table. He has also worked with other acclaimed chefs including Gordon Ramsey, and has consulted for restaurants as far away as Lebanon. Tim has a way of making upscale food feel familiar by serving it in a family-style setting and combining the unique, primal flavor of real wood smoke to his fine dining menus.
Interview with Tim Hollingsworth
Hot & fast or low & slow?
Low & slow, because when I think about BBQ, I think about achieving the most flavor by allowing the meat to retain all of its juiciness while creating the perfect bark.
Tell us about a cookbook that you love?
Great Chefs of France, is one of the first cookbooks that I read that inspired me on a different level. It is amazing to have a sense of history and past cooking.
Your most used or favorite ingredient?
Aleppo Pepper. I think it is a great spice that adds a lot of brightness and depth of flavor to dishes.
Best travel spot?
Oaxaca is hands down one of my favorite spots I've traveled to for food and culture.
Strangest food you’ve eaten or cooked?
Ant eggs. When I was in Mexico and traveling through nine different states, we had the opportunity to try various insects including ant eggs which was surprisingly delicious in the way they prepared it.
Roasted Prime Rib with Tim Hollingsworth