Former Placerville resident and Chef, Timothy Hollingsworth, leaving French Laundry for Hollywood
This former Placerville resident has one of the most intriguing culinary careers that we've ever seen. He got his start as a dishwasher at Zachary Jacques in Placerville and soon became one of its chef. He never went to culinary school, or worked at another restaurant, but had the gumption to apply for a job at French Laundry, the famed three Michelin star restaurant operated by Thomas Keller. Hollingsworth barely got the gig - Keller initially passed on Hollingsworth - and the young chef started as an entry-level commis. Hollingsworth rose to sous chef, and then earned one of the most prestigious titles in the culinary world: chef de cuisine for French Laundry, the head of its kitchen and Keller's right hand man.
Hollingsworth, 32, is now moving on and ready to explore other facets of the restaurant industry. He's leaving the French Laundry in the spring of 2013 and ...
Hollingsworth is now looking to learn more about video-media production, and has talked with different companies about developing show ideas. He's also working out a business plan for his own Mexican restaurant.
"I've been traveling to Mexico a lot and been inspired by their food," said Hollingsworth. "I'm interested in having a restaurant with quality meats, fish and tortillas prepared with some of the techniques that I'd developed at French Laundry. Ultimately, it will be about the salsas."...
Elite chef, forever hungry, Cathie Anderson
Placerville's Timothy Hollingsworth wakes up every day and asks himself: "What am I going to do today that makes me better than I was yesterday?"
That might explain why, before age 30, Hollingsworth became the executive chef of the French Laundry, perennially ranked as one of the best restaurants in the world. By that age, he also had rivaled the best finish by any U.S. chef in the biennial world chef championship, the Bocuse d'Or, coming in sixth in Lyon, France, among contestants from 24 countries.
Hollingsworth got to where he is by welcoming a challenge, he said, and his love of a challenge explains why he's leaving his post of four years. He's exploring video opportunities with several production companies and identifying investors for a casual restaurant that will explore authentic Mexican salsa and tacos.
He expects to be at the French Laundry for several months, until his successor, David Breeden, the executive sous chef at Per Se in New York, feels comfortable in the kitchen in Yountville.