• Chef Bill Corporate Events

    Bring a live TV cooking show to your next meeting or conference with Chef Bill!

Bring a live TV cooking show

to your next meeting or conference with Chef Bill!

Complement your meeting’s theme and effectiveness.

Chef Bill Collins provides just what you need. His customized service provides team building, entertainment, or a thank you for your meetings attendees. Plus much more.

Want more information?  Get in touch with Chef Bill!

How Does it Work?

Chef Bill will arrange the details of the event with you. This customized approach will allow you to have the menu, theme, and timing that you need for your meeting.

This can be a hands-on demo for a small group, or a cooking lesson in front of hundreds of people.

To make it even more interactive for larger meetings, a small group of volunteers can join Chef Bill in the demo to increase it’s personal appeal and effectiveness.

Chef Bill can work with a venue of any size. He has provided cooking demonstrations in places including open fields and conference rooms with no running water, corporate kitchens, inns and homes, and convention center stages with portable kitchens.

If you have a location, Chef Bill can work with you to arrange the rest of the details

Chef Bill Collins

Chef Bill Collins

About Chef Bill

After graduating from culinary school, Chef Bill cooked at the original Ritz-Carlton/Boston, and at Harbor Sweets, makers of handmade chocolates in Salem, MA. He started his personal chef business in September 2001. Since then, he’s provided cooking demonstrations and lessons for Whole Foods, Stonewall Kitchen, Monitor Group, and numerous schools and non-profit organizations. His audiences have ranged from just a few to hundreds. In addition, he’s appeared weekly on Mass Appeal, a live daily lifestyle show on WWLP, the NBC affiliate in Springfield, MA.

In 2014, Storey Publishing published three books by Chef Bill: Knife Skills, Making and Using Vinegar, and How to Make Chocolate Candies. He is writing two more books to be published in 2015 and 2016, including one for the American Diabetes Association.



Thank you for a wonderful evening last night! The food was superb (in fact we just had some for lunch), your chef talk was fun, and the overall energy you have created for everyone was electric.


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