Brandon Collins

Chef Brandon Collins grew up in Fairborn, Ohio, where food brought family together. After graduating high school, he pursued his passion at the Culinary Institute of America. Graduating in September 2001, he moved back to Cincinnati, where he took over different kitchens for two years before returning to the Hudson Valley.

As the Executive Sous Chef at Valley Restaurant at the Garrison, he worked to oversee numerous food outlets, which included a quick serve grill, a banquet event space, and a restaurant. After nine years at the Garrison, Brandon moved on to the Roundhouse at Beacon Falls, where he oversaw the construction of a fine dining restaurant, an outdoor patio space, a speak easy bar, and a 350 seat event space. While at the Roundhouse, they were named one of the best new restaurants in the Hudson Valley by Hudson Valley Magazine, received a worth it rating from the New York Times, and he sat on the board for Hudson Valley Restaurant Week.

After three years at the helm of the Roundhouse, he moved on to take a job at Sodexo as Executive Chef at Pitch, which was Unilever’s personal care division’s co-creation space. After working closely with the company, he decided to take a position as Corporate Chef Northeast and Maille mustard sommelier, later becoming the Corporate Executive Chef, which is his current title. Here he manages a team of eleven chefs from across the United States and Canada and influences new product decisions and direction. He is responsible for the global recipe strategy and enablement, sits on the global core culinary team, and is a core member of the Trends squad for Unilever Food Solutions.

He currently sits on the Menus of Change Business Leadership Council, the board of TDC Culinary, and the board of Culinology at Bergen County Technical Schools.