Hailing from Nottingham, England, Brendan Collins' first job at the age of 17 was at London's Michelin two-starred La Gavroche. He continued on to some of London's finest gastronomic temples, including The Café Royal, The Heights and Pied à Terre. In his first position as executive chef, Collins would help The Calls Grill in Leeds earn the Michelin Bib Gourmand. Subsequently, he returned to London to work at the Oxo Tower and, subsequently, Quo Vadis, which earned a Michelin star while Collins was sous chef. Collins came to LA as chef de cuisine at Melisse, which became California's first Michelin two-star restaurant during his tenure, and consistently earned a Mobil Four Star rating. Collins branched out on his own to open Mesa in Orange County to much acclaim, and in a return to Los Angeles, opened Anisette with Chef Alain Giraud. He then took a role as executive chef of The Hall at Palihouse. Partnering with Per Se's Carolos Tomazos, Collins became co-owner and executive chef at Waterloo & City. The English gastropub on a nondescript corner in Culver City quickly earned a dedicated following and critical success. Collins again teamed up with Tomazos to open Larry's along the Venice Boardwalk. Birch is Collins' flagship, featuring elevated seasonal standards tempered with a straightforward sensibility and relaxed atmosphere. Most recently, Collins has opened Butcher's Dog, a pub & restaurant in West LA.