{"id":505053,"date":"2026-10-23T05:08:11","date_gmt":"2026-10-23T05:08:11","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-ca\/505053\/"},"modified":"2026-10-23T05:08:11","modified_gmt":"2026-10-23T05:08:11","slug":"chef-tim-hollingsworth-to-open-first-o-c-restaurant-at-ocvibe-2","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-ca\/505053\/","title":{"rendered":"Chef Tim Hollingsworth to Open First O.C. Restaurant at OCVIBE"},"content":{"rendered":"

The latest on what\u2019s to come at Hollingsworth\u2019s first restaurant residence located at OCVIBE<\/p>\n

For culinary expert Tim Hollingsworth<\/a>, 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.<\/p>\n

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\u2019s southern-style cooking, which was passed down from his beloved grandmother. A few of their family-rooted dishes sparked Hollingsworth\u2019s drive to join the culinary scene and have travelled with him throughout his career.<\/p>\n

Now, Hollingsworth has officially announced that he will be opening his first-ever restaurant residence in Orange County, located on a $5 billion, 100-acre district. His wood-fired concept will stand on its own at OCVIBE<\/a>. It is now becoming one of the cities biggest attractions that\u2019s taking its shape around the Honda Center<\/a> in Anaheim, starting in 2027.<\/p>\n

\u201cWith 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,\u201d chef Hollingsworth said. \u201cDrawing in the local community is going to be a huge focus for us and being able to service people.\u201d<\/p>\n

Hollingsworth is joining the culinary lineup alongside Roy Choi<\/a> and Jose Andres<\/a>. 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.<\/p>\n

Hollingsworth has won the title of the James Beard Foundation\u2019s \u201cRising Star Chef of the Year\u201d award after having been with The French Laundry<\/a> 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.<\/p>\n

For the first time, he is officially bringing the food to them. <\/p>\n

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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.<\/p>\n

\u201cIt\u2019s almost as if someone was eating in my home,\u201d Hollingsworth said. \u201cWhen I\u2019m 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.\u201d<\/p>\n

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.<\/p>\n

\u201cThis restaurant is for people who enjoy seeking out a restaurant with a strong point of view. Where they\u2019re looking for a perspective or a personality,\u201d he said.<\/p>\n

Some Southern fusion will be featured on the menu, such as his grandmother\u2019s signature banana pudding recipe that has been passed down for years within his family bloodline.<\/p>\n

Hollingsworth predicted this will be one of the biggest \u201chighlights on the menu\u201d for customers to enjoy.<\/p>\n

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.<\/p>\n