“In the deft hands of chef Kenneth Collins there’s a consistency of effect that makes the whole thing coherent. Everything is just so….what comes across is an earnest attentiveness to detail.”
Black Book Magazine
“Chef Collins has modernized Southern Cooking. The result is a paradox: sophisticated down-home cuisine.”
The New York Times Diner’s Journal, William Grimes
“There’s a rhythm to his food; you moan after every bite!”
“It’s an experience that makes you smile and nod your head in tasty agreement with everyone at the table.”
Executive Chef Kenneth Collins
Born in Texas, Chef Kenneth Collins was raised by his great-grandmother Ida Mae Collins and his grandmother Lonnie Mae Collins, both of whom taught him the principals of style, grace and hard work. Inspired by their work ethic, Collins brings that southern grace and hospitality to life in the restaurant and lifestyle industry. Collins honed his craft beside such notables as Paul Bocuse (Culinary Institute of America’s Chef of the Century), and Roger Verge (Three time Michelin Star winner) and earned countless accolades along the way. His international training makes him an eagerly sought after, unique, culinary artist across the continental United States. His love of creating earned four stars for both Café Royale and Enjolie in Dallas, Texas and three stars awarded to his restaurant The Savannah in Hartford, Connecticut. His artistry continued in Tenafly, New Jersey with America Bar and Restaurant followed by Ida Mae restaurant and Smoke and Tour Restaurant & Catering in New York City.