Last month, Grub Street learned that Tim Hollingsworth, a twelve-year veteran of Thomas Keller’s French Laundry, where he spent the last three and a half years as chef de cuisine, was leaving the restaurant for a trip to Southern California, possibly before opening the taqueria of his dreams and definitely to do a little surfing. This past weekend, Grub Street heard from Michael Zislis, the South Bay’s early craft beer advocate and owner of The Strand House, Circa, Shade Hotel, and Rock & Brews. Zislis, who is showing a keen eye for talent in curating The Culinary Masters Series at Strand House, could hardly suppress his excitement at having just signed Hollingsworth in a deal that will find the chef working for him. Zislis says Hollingsworth will come in as a consulting chef on all of the owner’s projects, lending his expertise to the Manhattan Beach-area properties while he strengthens his vision for his own local concept. And obviously, in between sets in the Pacific. Great news to look forward to as Hollingsworth is cooking on May 20 at Strand House and will likely have much more up his sleeves for the region in the months to come.
