Chef Tevin Collins brings the comfort food he grew up with in Milwaukee to Las Vegas, pairing familiar flavors with the care and technique he learned in fine dining. At Sanford, he worked alongside James Beard Award-winning chef Justin Aprahamian and learned how to compose dishes with precision. He went on to make pasta from scratch and cook for weddings and banquets at Stella Van Buren, and now cooks at COTE Korean Steakhouse in Las Vegas. His experience preparing meals for Marquette basketball players taught him to adapt food to individual nutrition plans. Italian, New American, and Korean flavors shape his cooking, alongside a love of seafood and the meals his mother made at home. Tevin believes food brings people together, and he works with each household to turn its tastes and needs into meals they will enjoy sharing.