Executive Chef – Hershey Country Club

 

Chef Michael Collier’s passion for cooking started with a solid introduction from his mother, a great baker and confectioner. By the age of 9, he knew that the culinary life was for him. Upon graduating from The Culinary Institute of America in 1981, he began building a diverse culinary background and a style that is a perfect fit for Hershey Country Club.

 

Following graduation, Collier worked in Dallas for Chef Jean LaFonte. Occasional trips to Europe developed his knowledge of classical French cuisine. Collier went on to hold such positions as East Coast regional culinary manager of ESPN Zone; executive chef of Fireman’s of Brooklyn and The Red Eye Grill in New York City; and East Coast regional trainer and chef at The Cheesecake Factory. In addition, Collier has previous club experience as the executive chef at Cipango, a private executive dining club in Dallas.

 

Hired by Hershey Entertainment & Resorts in 2003, Collier began as a chef in The Fountain Café at The Hotel Hershey. While there he enhanced both the cuisine and service levels. Now as Executive Chef and Food & Beverage Director for Hershey Country Club, Collier oversees a staff of 40 and aims to deliver a culinary experience on many levels, from fine dining to light poolside fair.

 

Collier has an innovative approach to cuisine with a focus on nutrition, regional products, unique flavor combinations and creative presentations. The development of flavors and textures, making the guest experience exciting and innovative, and working with and developing his staff are what make cooking enjoyable for him.

 

Michael shares his love of food and wine with his wife Dawn, and enjoys teaching his daughter, Elle’ and son, Lax about food and the experiences one can have with food.