Timothy Hollingsworth

Timothy Hollingsworth


Chef and Owner of Otium


With food, there's always something new to learn, there's always something new to explore. This sort of unlimited scope in cooking has been very inspirational, it's a constant evolution and process. Also, the instant gratification that comes with cooking is a motivational force - my work is immediately consumed and taken in by the guest, and being able to see that really drives me.


JAMES BEARD FOUNDATION AWARD
EXPERIENCE
EDUCATION
Technique is something I learned early on that has stuck with me throughout my career - the importance of understanding the process behind what you're doing. I think it's really important for people to understand what is actually happening when they're cooking. Down the road when they have this knowledge they can make better decisions based off of that understanding.
I like to learn through everything: books, traveling, eating, reading magazines, and blogs. It's also really about experiencing different cultures and focusing on different cuisines through traveling, and visiting friends and family.
Heart is the first thing that comes to mind when asked what I look for when hiring or mentoring young professionals - heart and energy, and of course desire.
I keep my team inspired and motivated by making sure people learn by being involved. I can give someone a recipe and tell them what to do, but it's more important to ask them about and involve them in the process - it's about giving my team ownership of what they're doing.

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James Beard Award