Chef Bill Bio
Since graduating from the Cambridge School of Culinary Arts, Chef Bill Collins has cooked at a few nifty places, including the old Ritz-Carlton Hotel in Boston. He later went on to work at what he calls “the greatest candy factory in America.” At Harbor Sweets in historic Salem, Massachusetts, he was in charge of new product development, which included developing a whole new line of garden-themed chocolates, called “perennial sweets.”
Those experiences, as well as recipe testing for a seafood cookbook, led him to start Chef Bill, Inc. in 2001. Chef Bill was launched in the Boston area, where Bill served as a personal chef for many professionals (some famous, some not) including New York Times bestselling author Michael Palmer.
In 2006 Bill and his wife, Karen Dzendolet, relocated to the beautiful Pioneer Valley, near Amherst, Massachusetts.
As a personal chef, Bill cooks up culinary delights for people who want to eat healthy meals in the comfort of their own homes but don’t have the time or energy to shop, cook and clean. At home, Chef Bill is assisted by his “sous-chef” Cosmo, a retired racing greyhound. Cosmo is very fond of chicken.
Starting in July 2014, Chef Bill had four books published by Storey Publishing in their Kitchen Basics, How-to series of cookbooks. They are Knife Skills, Making and Using Vinegar, Making Chocolate Candy, and Making and Using Caramel. You can order them here.
In August 2020, Bill will ride in his twenty-second Pan Mass Challenge to raise money for the Jimmy Fund, in support of cancer research at the Dana Farber Cancer Center in Boston. Since 1999, Bill has raised over $130,000 for this cause. If you’re interested in more information about the Pan Mass Challenge, or to make a tax- deductible donation, please contact Bill directly.