Past
From Jamaica to London
Collin Brown was raised in rural Jamaica in a family of farmers, where cooking was a discipline grounded in seasonality, instinct and hard work. He entered professional kitchens as a teenager, training under local chefs in seafood restaurants before moving to the UK in his early twenties with just £150 and a goal: to elevate Caribbean cuisine on a global stage.
Starting from scratch, Collin built a catering business within the Caribbean community. He went on to launch his own fine-dining Jamaican restaurant in London’s Docklands, one of the first of its kind in the UK. This bold move helped redefine how Caribbean food was viewed in high-end culinary circles. During this time, he also cooked privately for clients including Beyoncé, Katy Perry, the Saudi Crown Prince and the Rockefeller family. These experiences helped cement his reputation for discretion, consistency and excellence.
His contributions earned him multiple honours, including Caribbean Chef of the Year (three times), Caribbean Master Chef of the Year, and the title of Jamaica’s official Culinary Ambassador.
Present
Delivering strategy, structure and standout food
Collin now leads a wide range of projects across hospitality, entertainment and consultancy. He works directly with restaurant operators, hospitality groups, startups and production studios to improve how food is delivered and experienced. His focus includes menu development, kitchen operations, site rollouts and concept positioning, always with a hands-on, grounded approach.
At Turtle Bay, he played a central role in evolving the brand’s food offer and led the opening of 7 new locations as part of its national growth to 53 UK sites. Most recently, he launched Slate on Set, a specialist catering arm for film and television productions, delivering tailored, high-quality meals to cast and crew. Whether guiding a brand through expansion or stepping into a fast-moving kitchen, Collin is known for practical insight, consistency and cultural fluency.
Future
Meaningful food experiences with long-term impact
Looking ahead, Collin is focused on collaborating on and developing projects that explore the intersection of wellness, sustainability and culture. His upcoming work centres around immersive hospitality concepts built on seasonal cooking, purposeful design and responsible sourcing. These range from pop-up retreats and farm-based dining to collaborative brand partnerships that share his values around quality, integrity and experience.
He is particularly interested in supporting regenerative agriculture and building stronger links between chefs, producers and the land. Collin sees food as a tool for connection and positive change. He is also growing his advisory work with emerging founders and established operators, helping shape food offers that are thoughtful, future-proof and commercially sound.
Through every venture, the goal remains clear: to create food spaces that restore, inspire and deliver lasting value.
Create with Chef Collin Brown
We partner with people who want to do things differently — whether that’s launching a bold new concept, refining an existing brand, or building systems that scale with flavour and integrity. If you're working on something ambitious and think Collin could help shape it, we’d love to hear from you.