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Chef Collaboration Dinner

Otium Presents 

A Collaboration Dinner with

Michelin-starred Chef Daniel Burns and Chef Timothy Hollingsworth


After meeting at the Food on the Edge Symposium in Ireland, Chefs Burns and Hollingsworth have decided to reconnect for a one-night only dinner in Downtown LA.

Thursday, February 16th at 7:30PM

The chefs will be creating a four course tasting menu for $175 per guest including beverage pairings

Reserve Here

Price of dinner includes a multi-course collaboration menu by the Michelin-starred chefs, as well as a beverage pairing.

*No corkage will be accepted this event*

Daniel Burns is chef/partner at tørst and luskus in Greenpoint, Brooklyn. Chef Burns previously worked at the Fat Duck and St John in the UK, and was also the pastry chef at noma. He moved to New York to set up the test kitchen for Momofuku, as head of R & D.

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