Collin Leaver serves as the Head of Culinary Operations for Hollywood Food Coalition (HoFoCo). Collin has had over 15 years of experience working in senior management positions in the culinary arts industry both in hotels and restaurants. In his capacity as Head of Culinary Operations for HoFoCo, he bridges his knowledge of food and his dedication to serve his community to ensure that HoFoCo meets its standards to provide both healthy and nutritious meals for food-insecure and low-income persons.

Prior to joining HoFoCo, Collin worked as the Chef de Cuisine for L’Auberge Del Mar in San Diego and a Corporate Chef overseeing eight restaurant locations throughout Los Angeles. Before moving to Southern California, he was the Chef de Cuisine for A16 Restaurant in San Francisco, which received several James Beard awards and nominations and was featured in Food and Wine Magazine. Collin also spent time working with Chef Matthew Accarino at SPQR; a restaurant that was awarded its first Michelin Star during Collin’s time there. Collin was born in Los Angeles and grew up in San Diego. He attended college in New York before moving back to California to pursue his career as a Chef.