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Chef Peter Collins didn't always know that he wanted to be a Chef, but he always knew he wanted to be involved with food. He grew up "at his Grandmothers apron strings," he says, and was immediately drawn to the concept of creating through cooking. He cooked his first meal by the age of 12.
By high school, Collins had begun working in the food industry by way of grocery stores. He worked his way up from stock boy to helping in the bakery, deli and produce departments. That's when he decided he wanted to make food for a living, leading him to graduate from Johnson & Wales with a degree in Culinary Arts.
As a Massachusetts native with an easygoing manner and a penchant for hugging visitors like they are old friends, Collins is truly unlike any other Chef. He found his passion in the frenzied speed of the culinary industry, yet his knack for being the calm in the middle of chaos helped him transition to hotel catering and banquet management.
In the early nineties, Collins joined the Ma
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