About our Chef

Executive Chef Kenneth W. Collins

Born and raised in Dallas, Texas, Collins' first memories of the kitchen are of his grandmothers, Ida Mae and Lonnie Mae, preparing dishes with the fruits of their backyard gardens. Their passion translated into Collins' love for cooking and he pursued a degree from El Centro College in food service management. Collins rounded out his training in the Euro Chefs program at the Plaza of the Americas for The Intercontinental Hotels working with such notables as Paul Bocuse, Roger Verge, Peter Shaffrath and Nick Barclay.

Early in his career, Chef Collins' professional experience also included a three-year apprenticeship with Mark Emmerson at Cafe Royale (Dallas,Texas) which led to a post as chef saucier at Café Royale; followed by a year as chef saucier at the Four Seasons-owned Enjolie restaurant in Irving, Texas with an additional year and a half as chef, after the restaurant was acquired by Marriott.

In 1990, Collins began a four-year stint at Tumblebrook Country Club in Bloomfield, Connecticut, an affluent suburb of Hartford. Moving from sous chef to executive chef in a little over a year, he revamped the club's banquet and a la carte menus while hosting some of the most exclusive clientele in Connecticut. Tumblebrook clients routinely used Collins’ talents to outdo one another’s weddings and bar mitzvahs and parties.

The Savannah, Collins’ first restaurant opened in 1996 and showcased his Texas upbringing and well-rounded European training with cuisine dedicated to French and Asian influence as well as regional American flavors. Readers of the Hartford Advocate voted The Savannah the best new restaurant of 1997. Collins' talents also received high marks from The Hartford Courant‘s restaurant critic who wrote that Collins was cooking "some of the most astonishingly complex meals being served in Connecticut". The chef was also featured in the April 1997 edition of Connecticut Magazine.

Collins next launched the America Bar + Restaurant in Tenafly, New Jersey, which has received countless accolades. Collins also achieved much success with his venture Ida Mae in Manhattan.

Kenneth brings a flourishing private catering business in NYC to Storm King Tavern. We are delighted to have an Executive Chef of his accomplishments, technique, and creativity leading our kitchen to become the foremost restaurant, catering and event venue in the Hudson Valley.