Some big news was released on Friday: up at THE FRENCH LAUNDRY, chef de cuisine Timothy Hollingsworth is departing, and taking his place in early 2013 will be David Breeden, formerly the executive sous chef at Per Se in New York (he was also chef de partie at the Laundry in 2005). A Greeneville, Tennessee, native, Breeden worked in some of Charleston, South Carolina’s finest restaurants, including Charleston Grill, McCrady’s, and the Woodlands Resort and Inn.
Hollingsworth will be heading out on his own as a culinary consultant, and he also revealed in an interview with Grub Street that he’s “been thinking about a casual, Mexican-style taqueria. Basically, using some of the techniques I’ve learned at the French Laundry and nice ingredients, and to explore opportunities for bringing this concept to different parts of California.” Yeah, he’s putting the tweezers down (and those are sure to be some mighty tasty tacos). Hollingsworth is also debating about moving to San Francisco or Los Angeles, which will happen after Breeden gets fully settled.
Meanwhile, on the local scene, BIN 38 has hired a new chef, Caleb Jones, who was previously chef de cuisine at Claudine (he has also cooked at Michael Mina and Fifth Floor).
The French Laundry. Photo from Facebook.
