Holly grew up in a kitchen rich with Southern-style cooking traditions. Moving from Savannah to Atlanta to West Virginia, Jivin 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. In 2010 Holly was named Head Chef of SAAM, the intimate chef’s tasting room and simultaneously named sous chef at The Bazaar. In 2013 Holly was named chef de cuisine of The Bazaar.
COOKGIRL loves that Holly suggests starting every meal off “with bubbles”. Her best advice for other female chefs in the kitchen? “Despite their rough around the edge shell and demeanor, men are just as sensitive as females…don’t let them fool you!”
In 2014, Holly and her husband, chef Adam Cole (ink.) founded Maple Block Meat Company, taking over a spot in Culver City for rocking BBQ that opened August 10, 2015. Excitingly Texas Monthly sent their barbecue editor to California to do a tour of the state and, as reported by Eater, declared Maple Block Meat Company “the state’s best brisket.”