Meet the Culinary Entrepreneurs: Timothy Hollingsworth and Jonathan Granada

Chef Timothy Hollingsworth, Chef/Owner, Otium:

In 2015, Tim Hollingsworth opened Otium, an ambitious all-day restaurant next to Downtown LA’s Broad Museum. Otium became an instant classic with its sophisticated yet accessible menu featuring eclectic, vibrant and seasonal flavors. In 2018, Hollingsworth brought C.J. Boyd’s, a fried chicken stand that pays homage to Chef Tim’s grandfather Cecil Boyd and his Southern roots, to The Fields LA, and another location recently opened at WeHo’s The Hudson. Before he moved to Los Angeles in 2012, Tim started his career at The French Laundry where he worked for 13 years including four years as the chef de cuisine.

Tim 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 from the James Beard Foundation. He is also the winner of Netflix’s “The Final Table,” a global culinary competition series that debuted in November 2018.

Chef Jonathan Granada, Director of Culinary Operations, Otium:

In 2007, Chef Jonathan Granada began working at Thomas Keller’s Bouchon. After advancing up the ranks, Jonathan moved to The French Laundry in 2009 where he met Chef Timothy Hollingsworth. In 2015, Jonathan moved to LA to join Tim for the opening of Otium, where he currently serves as director of culinary operations. He’s won numerous accolades and culinary awards including acclaim among FSR’s Magazine’s Rising Stars in 2018 and winning Cochon555’s King of Porc at Grand Cochon in 2017. He also serves as the West Coast Ambassador for Ora King Salmon.