clock menu more-arrow no yes mobile

Filed under:

Adventures in Shilling

New, 3 comments

Screen%20Shot%202013-07-02%20at%2012.05.04%20PM.pngWhat's the best way to make use of a French Laundry degree? Hawk fancy French water. Timothy Hollingsworth, former chef de cuisine at Thomas Keller's Napa castle, is now planted in LA, supposedly consulting on Michael Zislis' Manhattan beach establishments and thinking about his own place. According to PR, he's also peddling Badoit: "Chef Hollingsworth, who recently left The French Laundry, has been an admirer of the brand for much of his career. He will now share his passion for Badoit with others, as the brand, served in many trendy restaurants and hotels around the U.S. expands nationally this Spring." [Eater Inbox]

Sign up for the newsletter Sign up for the Eater Los Angeles newsletter

The freshest news from the local food world