Timothy Hollingsworth, the 33-year-old chef de cuisine at the French Laundry, is moving to Los Angeles. But don’t get your hopes too high. He doesn’t have a restaurant planned – not yet, anyway.
Hollingsworth announced in November that he would be leaving the Laundry in spring. At the time he told the San Francisco Chronicle’s Paolo Lucchesi that he was playing with an idea of opening a more casual and popular type of restaurant, maybe even a spin on Mexican.
He’s still thinking about doing something like that, but first he’s going to be working in video production. “I’ve never done that before,” he says. “It’s just like when I came to the French Laundry -- I was 21 years old and hadn’t had any experience in fine dining. I just threw myself into it and ran with it. I like challenges, so why not give it a shot?”
His experiment at the French Laundry certainly worked out well. He started as a commis, doing the most menial tasks, and worked his way up to running the kitchen for owner Thomas Keller. He did so well that he was selected to represent the United States in the 2009 Bocuse d’Or international cooking competition. He finished sixth, the best ever for an American.