For culinary expert Tim Hollingsworth, his craft is more than just mixing flavors and curating plates to be carried on for centuries to come. It is about exploring cultures, taking risks and including old family recipes for millions of foodies across the Los Angeles and Orange County areas.
Originally a Texas native, Hollingsworth grew up in California, where he now resides with his wife and four children. Growing up, he always enjoyed his mother’s southern-style cooking, which was passed down from his beloved grandmother. A few of their family-rooted dishes sparked Hollingsworth’s drive to join the culinary scene and have travelled with him throughout his career.
Now, Hollingsworth has officially announced that he will be opening his first-ever restaurant residence in Orange County, located on a $5 million, 100-acre district. His wood-fired concept will stand on its own at OCVIBE. It is now becoming one of the cities biggest attractions that’s taking its shape around the Honda Center in Anaheim, starting in 2027.
“With hospitality and dining being at the forefront of what we do, we want to make sure that the restaurant will not only be specific to a game-day or event,” chef Hollingsworth said. “Drawing in the local community is going to be a huge focus for us and being able to service people.”
Hollingsworth is joining the culinary lineup alongside Roy Choi and Jose Andres. The three will be working alongside the 21-kitchen Katella Commons market hall, which is now becoming one of the most prominent concentrations of dining talent in Southern California.
Hollingsworth has won the title of the James Beard Foundation’s “Rising Star Chef of the Year” award after having been with The French Laundry for more than a decade. Rooting his career in the heart of L.A., he found that many O.C. food lovers had been making the hour drive to taste his one-of-a-kind dishes.
For the first time, he is officially bringing the food to them.
The restaurant will center its menu selection around a wood-fired kitchen. Hollingsworth aims to make his interiors draw in a mid-century design, featuring an outdoor patio, plaza, bar and an open-kitchen concept.
“It’s almost as if someone was eating in my home,” Hollingsworth said. “When I’m hosting, people just want to hang out in the kitchen with me and they want to be apart of the action so I wanted that kind of feeling evoked.”
Hollingsworth describes his space as familiar, memorable and welcoming, and invites guests to fully immerse themselves in the sizable space. Hollingsworth said his training has taught him that restaurants are more than just food and hospitality, but the area and ambiance that one is surrounded by.
“This restaurant is for people who enjoy seeking out a restaurant with a strong point of view. Where they’re looking for a perspective or a personality,” he said.
Some Southern fusion will be featured on the menu, such as his grandmother’s signature banana pudding recipe that has been passed down for years within his family bloodline.
Hollingsworth predicted this will be one of the biggest “highlights on the menu” for customers to enjoy.
The OCVIBE team and Hollingsworth invite food lovers to experience his latest venture, featuring signature pizzas, meats and seasonal vegetables cooked over an open flame.
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