Corporate Executive Chef North America, Unilever Food Solutions; Englewood Cliffs, NJ

Brandon Collins ‘01 is corporate executive chef North America at Unilever Food Solutions. He grew up in Fairborn, Ohio, where food brought family together, and then pursued this passion at The Culinary Institute of America, in Hyde Park, New York, receiving a degree in 2001. Post-graduation, he moved to Cincinnati where over the course of two years he led different kitchens before returning to the Hudson Valley. There, as executive sous chef at The Valley Restaurant at The Garrison, he worked to oversee numerous food outlets that contained a quick serve grill, banquet event space, and restaurant.  After nine years at The Garrison, Brandon moved on to The Roundhouse in Beacon, New York, where he oversaw the construction of this fine dining restaurant and its outdoor patio space, speak easy bar, and 350 seat event space. During his tenure here, they were acknowledged as one of the best new restaurants in the Hudson Valley by Hudson Valley magazine, were honored with a “worth it” rating from The New York Times, and Brandon served on the board for Hudson Valley Restaurant Week. After three years at the helm of The Roundhouse, he moved onto Sodexo to serve 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, and most recently was promoted to corporate executive chef.