The obvious perk of running bi-coastal, multi-Michelin-starred restaurants is constantly having a magnificent pool of chef talent to shuffle around. Thomas Keller was lucky enough to swing just that when his chef de cuisine at The French Laundry announced he’d be leaving Keller’s service.
Farewell Timothy Hollingsworth, and welcome David Breeden! Breeden was the one-time meat butcher at The French Laundry, turned line cook at Per Se, turned executive sous chef at Per Se, and now, in light of Hollingsworth’s resignation from the chef de cuisine position at Keller’s Napa Valley restaurant, Breeden is heading westward to take over.
Having grown up in Tennessee and worked at Sean Brock’s McCrady’s early on in his career, Breeden approaches cuisine from his Southern roots, and will be working with Hollingsworth to transition into his position. Said Breeden in a statement:
“It is such an incredible honor for me to be given the opportunity to return to The French Laundry. I’m very excited to be able to continue my relationship with Chef Eli Kaimeh and the team at Per Se and to be able to collaborate and evolve with them in a new way. When I was the Meat Butcher at The French Laundry, Chef Hollingsworth was the Meat Chef de Partie. Six years later, we get to work hand-in-hand again through this very exciting transition for the restaurant.”
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