Today Thomas Keller comes out with the news that Timothy Hollingsworth, his chef de cuisine at The French Laundry of the past three years, is moving on to become a "culinary consultant." Keller is promoting his executive sous chef at Per Se, David Breeden, to take Hollingswoth's place. Breeden will train with Hollingsworth through the end of the year, and prepare to go full steam ahead on his new role as chef de cuisine at the beginning of 2013.
This won't be the first time Hollingworth and Breeden have worked together. Six years ago, Breeden was the meat butcher at The French Laundry and Hollingsworth was meat chef de partie. Now they'll work side-by-side again for about a month to launch the next stage of The French Laundry's evolution as a restaurant.
Breeden will follow in the footsteps of three great chef de cuisines before him: Eric Ziebold, Corey Lee and Hollingsworth. A native of Greenville, Tennessee, he worked at Charleston Grill, McCrady's and the Woodlands Resort and Inn in Charleston, SC before he was scooped up by The French Laundry in 2005. In 2007, he transferred to Per Se, where he was promoted to sous chef after just two years as chef de partie. Now he'll move on to take one of the most high pressure, high profile chef de cuisine jobs in the country.