Collin began his career in the hospitality industry at the young age of 16. He was quickly promoted and began working at Jack's Oyster House under a certified master chef. This is not only where he learned a great deal of knowledge, but also became versed in the nuances of hospitality and fine dining.
Soon thereafter, he moved to Chicago and worked for several reputable restaurants. During this period, Collin attended culinary school and transitioned to working in the kitchen. He discovered Chapel Hill, and joined the GHG family at Osteria Georgi. He then moved to Bin 54 Steak & Cellar and began working in the bar, where he quickly became Bar Manager.
Collin truly enjoys the art of bartending, taking care of our guests, and creating experiences. He is an avid runner, enjoys cooking, and spending time with his partner and their three dogs.