Holly Jivin has been with The Bazaar by José Andrés since it opened in Los Angeles in 2008. Back then she was a sous chef and the head chef of SAAM, an intimate chef’s tasting room within a restaurant. There she worked alongside the research and development chefs who, with Andres, create truly spectacular molecular gastronomy and more. Last year, Jivin was elevated to chef de cuisine of the entire restaurant by Andrés, with whom she works closely to craft and ...

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