F&B LA 2019

Holly Jivin
Chef de Cuisine, The Bazaar by José Andrés at the SLS Beverly Hills



Chef Holly Jivin has been a member of The Bazaar by José Andrés’ culinary team since the restaurant’s opening in 2009, taking on the role of Chef de Cuisine in 2013. A Savannah, GA, native, Jivin grew up in a kitchen rich with Southern-style cooking traditions and had access to the region’s freshest seafood, unearthing a natural affection for home cooking. It wasn’t until halfway through her studies at Armstrong Atlantic State University that she decided to transform her passion for cooking into a career, and enrolled in the Culinary Arts program at the Art Institute of Atlanta. Jivin worked her way through school at a local restaurant, where she was introduced to Chef Kaui Stryhn and Certified Master Chef Kevin Walker, who both encouraged her to work with them in the kitchen of the Cherokee Town & Country Club. The chefs took Jivin under their wings and helped lay the foundation of her culinary career. In 2008, she relocated to West Virginia where she was introduced to Chef Michael Voltaggio who later offered her a position in the kitchen of his next endeavor: the yet-to-open The Bazaar by José Andrés in Los Angeles. Excelling in The Bazaar’s kitchen, Jivin was promoted to Sous Chef in 2010. In this position, she worked hand-in-hand with then Chef de Cuisine Joshua Whigham on day-to-day operations at the restaurant. That same year, Jivin was named Head Chef of SAAM, the intimate chef’s tasting room located within The Bazaar, where she worked closely with Chef Andrés Research & Development team, developing new dishes and pushing the envelope of modern gastronomy. As Chef de Cuisine, Jivin works closely with Chef Andrés to craft and evolve The Bazaar’s modern Spanish-inspired cuisine and train and develop her team. In 2017, Jivin was honored as a Star Chefs’ Rising Star, noting her mentorship skills and passion for developing young talent as one of her many distinctions.

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