Holly Jivin
The Bazaar by José Andrés | Los Angeles
June 2017
Holly Jivin grew up in languid Savannah, Georgia, but always envisioned a more dynamic landscape in her future. At 19, she headed to Atlanta to attend culinary school at Art Institute and soon started her career at Cherokee Town and Country Club for an early mentor, Chef Kevin Walker. Th ere, Jivin met her future husband, Adam Cole, and the couple moved to West Virginia to work with Michael Voltaggio at Th e Greenbrier.
In 2008, when the Greenbrier made a series of cutbacks, the couple followed Voltaggio to Los Angeles and Th e Bazaar by José Andrés. Jivin thought L.A. would be a pit stop, but, under the wings of José Andrés, Aitor Zabala, and Michael Voltaggio, she moved up the Th inkFoodGroup ranks and fell in love with the city. By 2011, she took over the kitchen at SAAM, the tasting room inside Th e Bazaar.
In 2014, Jivin took over Th e Bazaar’s kitchen as chef de cuisine, running a brigade of 36 and executing whimsical, technically precise food for 400 covers each night. Jivin’s driving force is curiosity—whether she’s developing new dishes or fi nding ways to solve the labor shortage.
