Inside Otium, The Broad’s Haute New Eatery in LA

How will it add to the already thriving downtown L.A. culinary experience?
Otium is in a very unique setting built on a bridge; it will be a cool destination on Bunker Hill. We’ll be incorporating outdoor spaces into the restaurant, with some live fire outside that we’ll be cooking on.

How do art and food work together symbiotically?
I’m sure you’ve heard of the saying, ‘you eat with your eyes first,’ and it’s true. The presentation of the dish is something that really matters, because it is the first impression. When we’re coming up with the dish in the kitchen, we think about the colors and textures [and] how it will all come together.

How will art be incorporated into the restaurant?
We have this great Damien Hirst mural on the outside wall of the restaurant, called “Isolated Elements, 2015.” We’ve [also] worked with various groups of local artisans [on everything] from the lights to the furniture, chairs [and] interior design.

How did your past history at The French Laundry help shape your work at Otium?
Of course, I learned to cook at The French Laundry, and about the importance of technique. More importantly, though, working there taught me about perseverance and dedication.

What is the most important thing you learned from Thomas Keller that has helped you with your latest post?
Collaboration. At the end of my day at The French Laundry, we’d all sit down together and write the menu for the next day. I think that learning through collaboration has prepared me to work with my team in all that we do.