Timothy Hollingsworth is an American chef

Chef

A chef is a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.-Etymology:The word "chef" is borrowed ...

 and current Chef de Cuisine at Thomas Keller

Thomas Keller

Thomas Keller is an American chef, restaurateur, and cookbook writer. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997...

’s restaurant French Laundry

French Laundry

The French Laundry is a French restaurant located in Yountville, California, in the Napa Valley. The chef and owner of the French Laundry is Thomas Keller....

 in the Napa Valley. Hollingsworth represented the United States at the Bocuse d'Or

Bocuse d'Or

The Bocuse d'Or is a biennial world chef championship. Named for the chef Paul Bocuse, the event takes place during two days near the end of January in Lyon, France at the SIRHA International Hotel, Catering and Food Trade Exhibition, and is one of the world's most prestigious cooking...

 world final in 2009, after winning the Bocuse d'Or USA

Bocuse d'Or USA

The Bocuse d'Or USA is a biennial chef championship, where the winner is selected to represent the U.S. in the international Bocuse d'Or competition...

 semi-finals, held at Epcot

Epcot

Epcot is a theme park in the Walt Disney World Resort, located near Orlando, Florida. The park is dedicated to the celebration of human achievement, namely international culture and technological innovation. The second park built at the resort, it opened on October 1, 1982 and was initially named...

 in September 2008.

Career

Hollingsworth never attended culinary school. Instead, he worked his way from the position of dishwasher over the course of seven years. He also completed apprenticeships in France, Germany and England.

Bocuse d'Or

Hollingsworth initially declined to compete when first approached by French Laundry chef de cuisine Corey Lee, and later described how he came to accept the challenge.

In preparation for the January 2009 Bocuse d'Or, Hollingsworth's training, 40 to 50 hours a week, began on November 1, aided by numerous chefs including Thomas Keller, Corey Lee, Roland Henin

Roland Henin

Roland G. Henin is an American chef, and the corporate chef and chief culinary ambassador for Delaware North Companies. He is one of approximately 60 master chefs in the U.S. and has been recognized as an accomplished chef, culinary teacher and cookbook contributor throughout his career...

, the sous-vide

Sous-vide

Sous-vide is a method of cooking food sealed in airtight plastic bags in a water bath for a long time—72 hours is not unusual—at an accurately determined temperature much lower than normally used for cooking, typically around...

expert Bruno Goussault, Daniel Boulud

Daniel Boulud

Daniel Boulud is a French chef and restaurateur with restaurants in New York City, Palm Beach, Miami, Montreal, Beijing, and Singapore...

 and the U.S. candidate of Bocuse d'Or 2007 Gavin Kaysen

Gavin Kaysen

Gavin Kaysen is executive chef at noted French chef and restaurateur Daniel Boulud's New York City restaurant, Cafe Boulud....

. The training facilities, in a replica of the Lyon kitchen cubicle, was transformed from the old house of Keller's father is located next door to the French Laundry. Ultimately Hollingsworth placed sixth, equalling the best performance of the U.S. in the contest to date.