DRY AGING MASTERS
EPISODE 3 - TIM HOLLINGSWORTH: SERIOUS FLAVOR
Chef Tim Hollingsworth’s career is very impressive. You may recognize him as the winner of Netflix's global cooking competition series The Final Table or as the recipient of the James Beard Rising Chef of the Year award. As a young cook, Chef Tim made his way up to Chef de Cuisine at legendary The French Laundry *** in Napa, working side by side with Thomas Keller for many years.
Episode 3 transports us to his own restaurant Otium, in downtown Los Angeles, where he focuses on creating contemporary “eclectic, vibrant, and seasonal flavors” from his rich culinary heritage. Here we capture Chef Tim in the throes of his kitchen action, and he explains how deep, intense flavors are so important to him and why dry aging and cooking with live fire play a central role in his restaurant.
Tim also describes why interior design is a crucial element in the restaurant experience. Two DRYAGER cabinets, strategically featured at the entrance of Otium, give the guest a glimpse of what's to come as they enter the restaurant.
Watch Episode 3 – Serious Flavor to learn more about Otium's Dry-Aged program and Chef Tim's culinary philosophy.
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