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Chef Tim Hollingsworth puts years into his barbecued tri-tip
Chef Tim Hollingsworth puts years into his barbecued tri-tip

Tim Hollingsworth cooks tri-tip just like his father did, which is certainly not to suggest he cooks it the same way that his father did. After all, Hollingsworth is the chef at the new-wave barbecue joint Barrel & Ashes in Studio City as well as the much-anticipated Otium restaurant at the new Broad museum downtown. And while he learned to love tri-tip cooking it with his dad, he now prepares it with the finely honed techniques he developed while working his way up the ladder at Thomas Keller's French Laundry restaurant in the Napa Valley. Hollingsworth started there as a commis and ended up chef de cuisine — and America's representative in the 2009 Bocuse...

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