Chef Holly Jivin has been a member of The Bazaar by José Andrés' culinary team since the restaurant's opening, 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. She decided to transform her passion for cooking into a career, and enrolled in the Culinary Arts program at the Art Institute of Atlanta, where she was introduced to Chef Kaui Stryhn and Certified Master Chef Kevin Walker, who took her under their wings and helped lay the foundation of her culinary career. In 2008, she relocated to West Virginia with her husband Adam Cole, a fellow chef, where the two were introduced to Chef Michael Voltaggio, who would later offer the couple positions in 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. That same year, Jivin was named Head Chef of SAAM at The Bazaar, the intimate tasting kitchen, where she worked closely with Chef Andrés R&D 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. In 2017, Jivin was honored as a Star Chefs' Rising Star.