At the age of 15, Brendan Collins quit secondary school to follow his dream and enroll in culinary school, where he was classically trained in French technique. By 17, the talented Nottingham native had his first job at London's Le Gavroche, a Michelin two-star restaurant. He continued to hone his skills at several of London's finest gastronomic temples, including The Café Royal, The Heights, and Pied et Terre.

Collins took on his first executive chef position at The Calls Grill in Leeds. Under his leadership, the fledgling dining room received the prestigious Michelin Bib Gourmand in 1999. Shortly thereafter, Collins returned to London to serve as sous chef at Oxo Tower Restaurant before accepting the position as sous for celebrity chef Marco Pierre White at Quo Vadis where Collins would garner one Michelin Star and earn a reputation as one of London's rising culinary stars.

In 2002, at the behest of celebrated chef Josiah Citrin, Collins moved to Los Angeles to work as chef de cuisine at Citrin's acclaimed Melisse Restaurant. Collins spent four years at Melisse in Santa Monica, which earned the Mobile Four Star Rating each year and became one of California's first Michelin two-star rated dining destinations during his tenure.

Collins left Melisse to open and serve as executive chef at Mesa in Orange County. The restaurant enjoyed great critical and popular success with him at the helm. Collins then returned to Santa Monica to open Anisette with Alain Giraud, but soon after, he was lured away by an offer to become executive chef of The Hall at Palihouse, where he would solidify his unique culinary style, gain a fan following, and win critical acclaim.

Today, Collins is the Executive Chef and Proprietor at Waterloo & City in Culver City, California. Drawing on his training in butchery and belief in using the whole animal, Collins is dedicated to using only the best ingredients and cooking food that he likes to eat. He combines impeccable French technique, seasonal California ingredients, and his inimitable "British lad" attitude to create a cuisine that is at once comforting and exciting, while maintaining a relaxed, English pub atmosphere.