Become a digitalPLUS subscriber. 99¢ for 4 weeks.

Holly Jivin is new chef at the Bazaar by Jose Andres

Dining and DrinkingRestaurantsResearch and DevelopmentMichael Voltaggio

There's a new chef at the Bazaar by José Andrés, the new-fashioned tapas restaurant in the SLS Hotel at Beverly Hills. Holly Jivin succeeds Joshua Whigham as chef de cuisine. Whigham is returning to Washington, D.C., as a research and development chef for Andrés' expanding restaurant group, ThinkFoodGroup.

Jivin, who grew up in Savannah, Ga., has worked at the Bazaar since 2008, when she moved to Los Angeles from Atlanta. She was promoted to sous chef in 2010, working closely with Whigham to manage day-to-day kitchen operations. She also was head chef of Saam, the chef’s tasting-menu-only dining room located inside the Bazaar, where she worked with other ThinkFoodGroup research and development chefs.
 
"Holly has been with us at the Bazaar since day one," said Andrés in a statement, "and she has shown amazing support as a team player. I know she is going to be a great leader too.”

The Bazaar's first chef de cuisine was Michael Voltaggio, who departed after winning "Top Chef" and has opened his own restaurant, Ink, on Melrose. Whigham will help develop Bazaar concepts nationwide.

“We are a big team, and a good team always relies on strong people,” said Andrés. “Josh has been with me for many years, way before he came to L.A." He was part of the opening team of minibar by José Andrés in 2003.
 
In her new position as chef de cuisine, Jivin is expected to work with Andrés to progress the Bazaar’s menu. But the modernist air bread Philly cheesesteak is probably not going away any time soon.

ALSO:

Christmas 2013 dining guide

Chef of the Moment: La Casita Mexicana's dynamic duo

Ricardo Zarate splits with partner, forms Zarate Restaurants

Copyright © 2014, The Baltimore Sun
Related Content
Dining and DrinkingRestaurantsResearch and DevelopmentMichael Voltaggio
Comments
Loading