Tess Collins

Tess Collins is an experienced culinary professional with a diverse background in various roles within the food industry. Beginning as a Line Cook at Hawks Restaurant, Tess progressed to positions including Chef and Catering Director at Whole Foods Market, where operational management and vendor relationships were key responsibilities. As a Chef at Aramark, Tess focused on enhancing customer experiences and quality service, eventually advancing to the role of Executive Chef of R&D and Culinary Development. At Blue Apron, Tess served as a Quality Receiving Supervisor, emphasizing ingredient quality and team training. Tess holds an Associate of Arts degree in Culinary Arts from American River College.