Tim Hollingsworth ran the kitchen at The French Laundry. That is the sentence. There is no second sentence that improves on the first sentence. He now runs Otium and Hundredfold in Los Angeles, both of them serious enough that Carla Hall and Ana Navarro showed up to root for him on the broadcast.
He picked roast chicken — the Keller test, the dish every cook learns by repeating until the skin shatters and the breast does not dry. Bobby has been roasting chickens for thirty years. Hollingsworth has been roasting them for thirty years to Thomas Keller's spec, which is a different thirty years. The judges tasted the difference. They were polite about it.