Michael Sean Collins

Reliable professional with industry experience. Offers excellent communication and good judgment to effectively meet team needs. Proactive planner and problem solver. Focused with impressive track record in collaborative, cross-functional teamwork within high-pressure environments. Adept at project planning and managing multiple client base at once.

Dedicated to improving company sales goals and meeting business objectives.

I am a trained Michelin chef with a deep-rooted history in the hospitality industry that dates back to my early years. From a young age, I sensed my destiny lay within this dynamic field. Growing up with an Irish mother, our household maintained a modest yet nourishing diet, predominantly cankered around potatoes.

My journey in the hospitality world began at the age of 15 when I ventured to Jersey in the Channel islands. There, I got my first taste of the catering industry, initially as a kitchen assistant and later trying my hand as a waiter. The experiences in Jersey my passion for the culinary arts.

Seeking to expand my knowledge, I journeyed to the south of France, gathering valuable insights along the way. It was during this time that I made the decision to formalize my culinary education. I enrolled at a catering college upon my return to the UK, specifically at South Trafford College in Altrincham. This pivotal step marked a significant milestone in my culinary journey, laying the foundation for my Michelin-trained expertise.

Following my two years in full time education at South Trafford College in Altrincham, I embarked on a brief yet educational venture at a country house hotel in Hastings. However, my love for travel and a deep-seated desire to experience diverse cultures led me to make a pivotal decision—to join the Merchant Navy. This opportunity not only aligned with my passion for exploration but also provided me with a unique platform to immerse myself in different cultures and broaden my horizons. The Merchant Navy became a crucial chapter in my journey, allowing me to further refine my skills and enrich my understanding of global cuisines.

After leaving the Merchant Navy, I spent two years working as a chef in Manchester. Following this, my adventurous spirit led me to Spain, where I wore multiple hats as a travel guide, bartender, and chef. As the season concluded, I embarked on a unique journey through Spain on a scooter, sustaining myself by picking fruits and olives. The changing seasons guided me through France, where I continued this unconventional adventure, picking grapes and apples. My remarkable journey eventually concluded in Switzerland.

Upon returning home, I secured a position as Chef de Partie Sauce at the Conrad Hilton Chelsea Harbour. This role marked the next chapter in my culinary career, allowing me to bring together the diverse experiences and skills I had acquired throughout my culinary odyssey.

During my time in London, I crossed paths with my then-girlfriend, and our connection led me to continue my journeys to Denmark, where I have remained for the past 32 years. I built a life there, getting married and raising three children, who have now embarked on their own life journeys. Along the way, I became a grandfather to two wonderful grandchildren.

My extended stay in Denmark has provided me with a wealth of knowledge about Danish life, culture, and, of course, gastronomy. Recently, my return to the UK coincided with a significant life change, my divorce. With my children now pursuing their own paths, I felt a calling to explore new horizons and satisfy my natural inquisitive nature in fresh stomping grounds. This juncture marks a new chapter in my life, and I am eager to embrace the opportunities it brings.

I am a trained Michelin chef with a deep-rooted history in the hospitality industry that dates back to my early years. From a young age, I sensed my destiny lay within this dynamic field. Growing up with an Irish mother, our household maintained a modest yet nourishing diet, predominantly cankered around potatoes.

My journey in the hospitality world began at the age of 15 when I ventured to Jersey in the Channel islands. There, I got my first taste of the catering industry, initially as a kitchen assistant and later trying my hand as a waiter. The experiences in Jersey my passion for the culinary arts.

Seeking to expand my knowledge, I journeyed to the south of France, gathering valuable insights along the way. It was during this time that I made the decision to formalize my culinary education. I enrolled at a catering college upon my return to the UK, specifically at South Trafford College in Altrincham. This pivotal step marked a significant milestone in my culinary journey, laying the foundation for my Michelin-trained expertise.

Following my two years in full time education at South Trafford College in Altrincham, I embarked on a brief yet educational venture at a country house hotel in Hastings. However, my love for travel and a deep-seated desire to experience diverse cultures led me to make a pivotal decision—to join the Merchant Navy. This opportunity not only aligned with my passion for exploration but also provided me with a unique platform to immerse myself in different cultures and broaden my horizons. The Merchant Navy became a crucial chapter in my journey, allowing me to further refine my skills and enrich my understanding of global cuisines.

After leaving the Merchant Navy, I spent two years working as a chef in Manchester. Following this, my adventurous spirit led me to Spain, where I wore multiple hats as a travel guide, bartender, and chef. As the season concluded, I embarked on a unique journey through Spain on a scooter, sustaining myself by picking fruits and olives. The changing seasons guided me through France, where I continued this unconventional adventure, picking grapes and apples. My remarkable journey eventually concluded in Switzerland.

Upon returning home, I secured a position as Chef de Partie Sauce at the Conrad Hilton Chelsea Harbour. This role marked the next chapter in my culinary career, allowing me to bring together the diverse experiences and skills I had acquired throughout my culinary odyssey.

During my time in London, I crossed paths with my then-girlfriend, and our connection led me to continue my journeys to Denmark, where I have remained for the past 32 years. I built a life there, getting married and raising three children, who have now embarked on their own life journeys. Along the way, I became a grandfather to two wonderful grandchildren.

My extended stay in Denmark has provided me with a wealth of knowledge about Danish life, culture, and, of course, gastronomy. Recently, my return to the UK coincided with a significant life change, my divorce. With my children now pursuing their own paths, I felt a calling to explore new horizons and satisfy my natural inquisitive nature in fresh stomping grounds. This juncture marks a new chapter in my life, and I am eager to embrace the opportunities it brings.