Colin John

Vice President, Culinary

For Chef Colin, being in the food business is all about interacting with guests, communicating with food, and creating memories. He earned his degree in hospitality business from Michigan State University 15 years ago. Since then, Colin has worked as executive chef and kitchen general manager at five-star eateries like Chandler’s in Petoskey and Fathoms Bistro in Wilmington, NC, before joining the Forte Belanger team.

He’s constantly researching food trends to plan menus that satisfy customer requests for new and exciting culinary options. You’ll often find him tinkering in kitchen, testing and tweaking his recipes. Colin is a professional member of Leading Caterers of America. He stays on the leading edge of industry trends by attending LCA’s annual conference and participating in the organization’s culinary competitions.

What inspires me

The technique my dad used for his killer scratch-made Caesar salad – a carefully orchestrated, detailed process – got me interested in food. Later, cooking with my dad and my grandmother propelled me into the food business. For me, restaurant life is fun –I’ve always worked in open kitchen settings and I love to interact with guests.

Words of wisdom

Pay attention to detail; as a chef, you have to be ‘on’ all the time. It’s paramount and it makes the difference between good and great. Every event for Forte is our Super Bowl.

Favorite Detroit area restaurant

Tallulah in Birmingham – it’s very good, service is timed well and they do a great job.

Hidden talent

Woodworking, I love it! And I have a great woodshop set up too.