hi, my name's

william J collier

and i'm a

about me !

Push the boundaries at whatever the cost...

details skills

about me.

Experienced Executive Chef / F&B Director / Freelance Consultant and seasoned Pitmaster with 30+ years in diverse establishments like high-end restaurants, yachts, gastro-pubs, cafés, and resorts. French-trained American-born versed in multi-cultural cuisines and disciplines. Farm-to-table approach blending modern techniques while rooted respectfully in tradition, sustainability and locality. Many of my positions i have had the opportunity as a dual role F&B director as well as my chef responsibilities. The ability to craft amazing dining experiences, menu engineering not only with food but with wine, craft cocktails and spirits. training and supporting impeccable service standards are something i take great pride in achieving.

Leadership
95 %
Operations Management
95 %
Communication
95 %
Creativity | Innovation
98 %
Teamwork
90 %
Adaptability
90 %

30+

years exp

100,000+

hours of work

projects completed

countries

what i do ?

and in many cases, simultaneously.

CHEF

First and foremost I'm a craftsman & a cook.
My role as a chef encompasses not only the ability to create amazing food but organize every aspect of kitchen production, inventory control, menu engineering, recipe development, costing, monitor safety and hygiene standards, scheduling, interviewing, coordination with service teams as well as training of menus and techniques. These are the basics for the kitchen side. I will be happy to go into more detail in person.

Being passionate about food, technique, history and the pursuit of perfection is an endless chase. My strongest foundations are Italian, the Mediterranean in general, France, Japan, SE Asian cuisines, and live-fire cooking from America-Europe-South America.

I also have a deep understanding of the business side of an operation as an owner/operator myself. Involvement in marketing, social media, technology based systems, branding, design, and point-of-sales are just a few key area's of my strengths.

F & B DIRECTOR

In addition to my Executive Chef roles over the years I have doubled as an F&B Director in mostly resort capacities. This includes the overall planning, management and operation of all outlets and restaurants. Overseeing the development and implementation of all menus, promotional strategies, sourcing of materials and equipment, budgeting for each department, Being highly visible to guests. Negotiate contracts with suppliers. The ability to plan, coordinate and execute events for thousands of guests. Marketing, tracking and analyzing f&b sales.

Strong leadership and interpersonal skills are a must. Motivating the teams to think as one unit with identical goals. Highly detail oriented especially for alignment of branding guidelines.

Lastly a key area is to be well informed on trends throughout the industry. It's a great benefit to know your farmers, brewers, wine makers, artisanal to organic. The most important fundamental is to start with best possible ingredients you can find.

FREELANCE

As a freelance consultant I've had the opportunity to help businesses find their way. an F&b operation large or small is overwhelming especially for the unseasoned. you need an expert guide into the belly of the beast. defining a concept is the easy part, but putting the thousands of pieces together is a process and a formula. Every detail matters and the order of assembly is vital for success.
Whether launching a new venture or updating an existing restaurant, hotel or resort I bring all the skills I have honed over the years as a chef, director, owner to the table.

I'm well seasoned in the cuisines from France, Italy, Vietnam, Thailand, Java, Bali, and the many subcultures of modern American cuisine from Southern BBQ to Californian farm-to-table, and the eclectic tasting menu experiences from NYC to LA.
Finally, embrace technology to keep you more efficient and consistent and spend the most important of your time in the kitchens and with your guests. I develop apps to help chefs and management have all they need at their fingertips.