Colin Henderson

Chef de Cuisine

Chef Colin joined Jean-Georges Philadelphia in May 2024, bringing culinary excellence, an expertise in restaurant sustainability, and an unwavering passion to his role and thoughtfully sourcing top-quality ingredients from small producers and introducing his team to new techniques. Most recently, he oversaw Toronto’s Café Boulud Restaurant and led kitchen operations of d|Bar. Before that, he was Sous Chef, starting his tenure with Four Seasons at the brand’s global flagship property in August 2018. A graduate of the Culinary Management School at Ottawa’s Algonquin College, Chef Colin’s unique experience includes working closely with Chef Michael Tusk in his San Francisco three Michelin-star restaurant Quince, as well as under the tutelage of Michelin-starred Chef Daniel Boulud, learning the intricacies of fresh pasta and perfecting the sophisticated art of food plating.