Chef Collin's Catering & Dinner Service brings an exceptional culinary experience to a variety of events, catering to clients with diverse preferences and budgets. Whether it's an intimate dinner for five or a grand celebration, we ensure every occasion receives our utmost attention.

We prioritize high-quality ingredients, including organic produce sourced from local farmers, to create flavorful and nutritious meals. From casual gatherings to elegant soirées, Chef Collin's Catering Service strives to exceed expectations and create memorable experiences for all clients.

For me, cooking is...

Cooking is more than a job to me; it's a creative outlet, a means to connect with others, and an opportunity to create lasting memories through food.

I learned to cook at...

Culinary school grad with Michelin experience, private chef for 10+ years. Creating unforgettable culinary experiences inspired by global tra

A cooking secret...

In my kitchen, my secret is crafting culinary delights with local and fresh ingredients, inspired by my world travels. Taste the world in every bite!

My menus

Asian Inspired menu

STARTER

Choose 2 dishes

Prawn Lettuce Cups with quick pickled vegetables, rice noodles, sweet chili jam

Hamachi taco with shiso leaf and yuzu

Octopus spring rolls with rice noodle, pickled vegetables, herbs, rice paper, dipping sauce

Scallop hand roll with spicy mayo, sushi rice, sprouts, sesame

Grilled jidori chicken saatay with almond butter miso glaze, spring onions

FIRST COURSE

Choose 1 dish

Marinated golden beets over farm greens, shaved seasonal vegetables, lemon-sesame dressing

Gem lettuce salad, sesame, oranges, crispy nori, shaved radish and cucumber, buttermilk sesame ranch

Tuna Ahi Crudo Citruses, avocado, cucumber, crispy shoe string potatoes, olive oil, ginger ponzu

Grilled prawns with papaya salad, lime, cilantro, mint, roasted red cabbage

MAIN COURSE

Choose 1 dish

Grilled Hanger Steak with whipped miso butter sauce, butternut squash puree, steamed turnips and carrots, beef jus

Miso Black Cod, Forbidden rice with coconut milk, Japanese eggplant, baby boy choy, pomegranate molasses

Shiro Miso Marinated Eggplant Forbidden rice with coconut milk, Japanese eggplant, baby boy choy, pomegranate molasses

Grilled Seasonal Fish, white bean-parsnip puree, smoked chili butter, cilantro

Miso-braised Beef Short Rib with whipped truffle potatoes, fall vegetables, shiso salsa verde

DESSERT

Choose 1 dish

Yuzu-Lemon Meringue Pie, Toasted meringue, matcha, white chocolate & raspberries

Green tea ice cream sundae, miso chocolate sauce, roasted banana, cherry, whipped cream

Coconut panna cotta, yuzu meringues, berries, shiso leaf

Fried banana fritter with matcha white chocolate dipping sauce

Latin Inspired Dinner Party

STARTER

Choose 2 dishes

Caribbean Style Ceviche with coconut, lime, shrimp and scallops, avocado, red onion, fresh fried plantain chips

Pork Barbacoa Empanadas with mango-chili salsa

Braised beef over mini sopes, adobo sauce, chimichurri, queso fresco

Grilled shrimp skewer with seasonal veg red pepper salsa, cilantro

Mini truffle quesadillas with local goat cheese, corn salsa, avocado crema

FIRST COURSE

Choose 1 dish

Grilled Corn Salad Endive and gem lettuce, cotija cheese, roasted petit, tomato, avocado, green goddess dressing

Caribbean Style Ceviche with coconut, lime, shrimp and scallops, avocado, red onion, fresh fried plantain

Fresh Corn soup with chipotle chili, crispy maitake mushroom, spinach, baby potatoes, grilled bay shrimp, Aleppo pepper

Grilled Octopus with almond romesco, cotija, avocado, cilantro, pickled chilies

MAIN COURSE

Choose 1 dish

Braised Beef Short Rib, Adobo sauce, whipped truffle potatoes, preserved lemon salsa verde

Grilled Seasonal Fish, white bean-parsnip puree, smoked chili butter, cilantro

Crispy-Braised Chicken, Adobo sauce, smashed herb potatoes, preserved lemon salsa verde

Roasted cauliflower steak with spanish rice, cilantro, avocado salsa, white bean parsnip puree, pickled onion

Scallops roasted with lemon, chilies, served over cauliflower puree, golden beet chips

DESSERT

Choose 1 dish

Fresh Fried Churros with spiced chocolate sauce

Tres Leches Cake, caramel roasted bananas, orange creme angles, brown butter whip

Rosa’s Coffee Creme Brûlée with fresh raspberries

Coconut-caramel flan with whipped cream served traditionally

Italian Themed Dinner Party

STARTER

Choose 2 dishes

Mini Beef Wellingtons with short rib, morel mushroom ragout , parmigiana regginiano

Baby Artichoke Frito with semolina, preserved lemon aioli, chives

Bruschetta with whipped feta, oven dried tomato, fresh basil

Foie Gras Mousse with Fig Jam and Brioche Toasts

Potato Croquettes with Spanish Paprika and Aioli

FIRST COURSE

Choose 1 dish

Bib lettuce with soft herbs, chives, garlic, chili, rosemary, cracked pepper, Meyer lemon dressing

Chopped salad with Brussels sprouts, aged salumi, pepperonis, shaved fennel fried lentils, and fresh oregano

Grilled artichoke salad, fresh mozzarella, farm greens, brown butter bread crumb, basil, evoo

Whole Leaf Caesar Salad with crispy fried parsley, homemade anchovy croutons, and a creamy garlic dressing

Crispy Calamari Fritti served with lemon aioli and marinara dipping sauces

MAIN COURSE

Choose 1 dish

Braised Beef Short Rib with whipped truffle potatoes, winter veg, salsa verde

Braised Beef Short Rib, Marsala wine, whipped truffle potatoes, preserved lemon salsa verde

Freshly-made Potato Gnocchi served with wild mushrooms, arugula-walnut pesto, grano padano, and finished with brown butter fried sage leaves

Pan roasted sea bass paired with a zesty lemon and winter squash risotto, drizzled with a tangy citrus beurre blanc and garnished with petite herbs

Scallops roasted with lemon, chilies, served over cauliflower puree, golden beet chips

DESSERT

Choose 1 dish

Warm Pistachio Cake, fresh raspberries, lavender honey, pistachio gelato

Apple and Currant Crostata with warm creme angles

Olive Oil Cake With Crispy Rosemary, vanilla gelato and toasted pine nuts

Creme Fraiche Pan Cotta with toasted hazelnuts, strawberries, white chocolate, meyer lemon

Fried banana fritter with white chocolate dipping sauce

French Bistro Style Dinner Party

STARTER

Choose 2 dishes

Mini Beef Wellingtons with short rib, morel mushroom ragout , parmigiana regginiano

Baby Artichoke Frito with semolina, preserved lemon aioli, chives

Cured Salmon, cucumber cup, creme fraiche, meyer lemon, cracked pepper

Bruschetta with whipped feta, oven dried tomato, fresh basil

Caramelized Onion Tart, Melted tellegio in crispy puff pastry, black pepper and truffle

FIRST COURSE

Choose 1 dish

Salad of Poached Pears Arugula, endive, radicchio, goat cheese rolled in pistachio, sherry vinaigrette

Apples & Blue Cheese with radishes, sliced dates, shaved red onion, parmesan, champagne-lemon dressing

Grilled artichoke salad, fresh mozzarella, farm greens, brown butter bread crumb, basil, evoo

Fresh made Cavatelli pasta with fennel sausage and black truffle butter, parmesan

Bib lettuce with soft herbs, chives, garlic, chili, rosemary, cracked pepper, Meyer lemon dressing

Classic French Onion Soup with toasted baguette, gruyere cheese, port wine, organic beef broth

MAIN COURSE

Choose 1 dish

Crispy Confit Duck Creamy polenta with garlic kale, petit tomato and fried leek rings

Classic Steak Frites, thin cut crispy fries, Hanger Steak, sauce bernaise, peppercorn beef Jus

Grilled Seasonal Fish, Lemon & squash risotto, citrus beurre blanc (GF)

Braised Beef Short Rib, Marsala wine, whipped truffle potatoes, preserved lemon salsa verde

Freshly-made Potato Gnocchi served with wild mushrooms, arugula-walnut pesto, grano padano, and finished with brown butter fried sage leaves

DESSERT

Choose 1 dish

Vanilla Creme Brûlée with fresh raspberries

Vanilla Apple Tartan with vanilla bean ice cream and flakey pastry

Creme Fraiche Pan Cotta with toasted hazelnuts, strawberries, white chocolate, meyer lemon

Fried banana fritter with white chocolate dipping sauce

Lemon poppyseed buttermilk cake with raspberry sorbet, fresh garden thyme

Chef Collin's Chef's Choice Dinner Menu

STARTER

Choose 2 dishes

Baby Artichoke Frito with semolina, preserved lemon aioli, chives

Caramelized Onion Tart, Melted tellegio in crispy puff pastry, black pepper and truffle

Cured Salmon, cucumber cup, creme fraiche, meyer lemon, cracked pepper

Octopus spring rolls with rice noodle, pickled vegetables, herbs, rice paper, dipping sauce

Hamachi taco with shiso leaf and yuzu

FIRST COURSE

Choose 1 dish

Crispy Diakon Salad Shaved radish & herbs, goat cheese, with farmers market greens, macadamia nut vinaigrette

Apples & Blue Cheese with radishes, sliced dates, shaved red onion, parmesan, champagne-lemon dressing

Grilled Corn Salad Endive and gem lettuce, cotija cheese, roasted petit, tomato, avocado, green goddess dressing

Fresh Corn soup with chipotle chili, crispy maitake mushroom, spinach, baby potatoes, grilled bay shrimp, Aleppo pepper

Caribbean Style Ceviche with coconut, lime, shrimp and scallops, avocado, red onion, fresh fried plantain

MAIN COURSE

Choose 1 dish

Braised Beef Short Rib, Marsala wine, whipped truffle potatoes, preserved lemon salsa verde

Crispy Confit Duck Creamy polenta with garlic kale, petit tomato and fried leek rings

Miso Black Cod Forbidden rice with coconut milk, Japanese eggplant, baby boy choy, pomegranate molasses

Grilled Seasonal Fish, Lemon & squash risotto, citrus beurre blanc (GF)

Grilled Lamb Chops with Pistachio Crust, Potato dauphinois, vegetable medley with cipolinni onions, lamb Jus

Classic Steak Frites, thin cut crispy fries, Hanger Steak, sauce bernaise, peppercorn beef Jus

DESSERT

Choose 1 dish

Lemon poppyseed buttermilk cake with raspberry sorbet, fresh garden thyme

Tres Leches Cake, caramel roasted bananas, orange creme angles, brown butter whip

Rosa’s Coffee Creme Brûlée with fresh raspberries

“Banana Split” Salted caramel ice cream, caramelized baby banana, creme fraiche whipped cream, toasted peanuts, chocolate fudge and a cherry on top

Coconut-caramel flan with whipped cream served traditionally

Mediterranean Themed Dinner Party

STARTER

Choose 2 dishes

Mini Ladkas potato pancakes with creme fraiche and trout roe

Caramelized Onion Tart, Melted tellegio in crispy puff pastry, black pepper and truffle

Nuskis Bacon Wrapped Dates, pt. Reyes blue, Marcona almond

Bruschetta with whipped feta, oven dried tomato, fresh basil

Baby Artichoke Frito with semolina, preserved lemon aioli, chives

FIRST COURSE

Choose 1 dish

Grilled Jumbo Shrimp Salad with corn and avocado, with bibb lettuce and wild arugula - roasted red pepper vinaigrette - fried pita chips

Grilled artichoke salad, fresh mozzarella, farm greens, brown butter bread crumb, basil, evoo

Greek salad with cucumber, tomato, creamy feta cheese, red onion, oregano vinaigrette

Apples & Blue Cheese with radishes, sliced dates, shaved red onion, parmesan, champagne-lemon dressing

Grilled Octopus with almond romesco, feta, avocado, parsley salad, pickled chilies

MAIN COURSE

Choose 1 dish

Almond Crusted Local Sea bass, peeled asparagus, polenta cakes, tomato-white wine butter sauce

Grilled Lamb Chops with Pistachio Crust, Potato dauphinois, vegetable medley with cipolinni onions, lamb Jus

Braised Beef Short Rib, Marsala wine, whipped truffle potatoes, preserved lemon salsa verde

Grilled Seasonal Fish, Lemon & squash risotto, citrus beurre blanc (GF)

Roasted cauliflower steak with greek style rice, cilantro, avocado salsa, white bean parsnip puree, pickled onion

DESSERT

Choose 1 dish

Warm Pistachio Cake, fresh raspberries, lavender honey, pistachio gelato

Creme Friache Pan Cotta with toasted hazelnuts, strawberries, white chocolate, meyer lemon

Sticky Toffee Pudding with date spongecake, vanilla rum sauce Vanilla Apple Tartan with vanilla bean ice cream and flakey pastry

Apple and Currant Crostata with warm creme angles

Coconut-caramel flan with whipped cream served traditionally

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Chef Collin's reviews

4.92

•

14 services

Take A Chef platform was so easy to use- recommending to everyone! Out of multiple proposals Chef Colin’s menu was most in tune with a small group of women celebrating cinco de Mayo - simple fresh balanced. As it was a busy date with multiple bookings, Chef offered to sub Chef Brooke- she was amazing and actually struck an even better tone with us as a female business owner building her business. Both Chefs highly professional and would recommend and use again in the future if the occasion arises!!

The meal and service was fantastic