Representatives for Thomas Keller announced over the weekend that chef de cuisine Timothy Hollingsworth will soon step off the line at the French Laundry. Going forward, Hollingsworth, who has served in his position for three years, will become a “culinary consultant” and leave the restaurant group.*
David Breeden, currently the executive sous-chef at Per Se, will take his place. The two chefs, who are chums, will work the line together at the French Laundry until next spring. Breeden, a Greeneville, Tennessee, native, is said to be influenced by his Southern roots. The chef has worked for Thomas Keller since 2005 and has risen from chef de partie to his current position at Per Se during the last five years.
*This post has been corrected to show that Timothy Hollingsworth will leave Thomas Keller’s restaurant group to become a consultant, not continue his work there as originally stated.