Chris Collins

The Path

Training at Cardiff University sits alongside work that was practical rather than polished: summer camp service for children with mental and physical special needs at Summer camps in the USA, then work at Melbourne Zoo in Australia. Taken together, those early roles point to a maker shaped by routine care, attention, and follow-through. Since 2015, Chris Collins has been the founder and full-time creator of Don’t Go Bacon My Heart, where the register is direct and the remit is everyday cooking done with discipline.

The Work Today

Common Ground Culinary in Phoenix, Arizona is where Chris Collins now works as chef and owner, with comfort food as the central brief. The appeal is in food that is built for ordinary kitchens and repeated use, not for distance or display. He puts that plainly: "It genuinely makes me happy knowing one of my recipes became someone’s new family favourite or was requested again the following week." That is the standard here—recipes that get used, remembered, and asked for again.

Signature

Outrageously Delicious Greek Moussaka, Garlic Butter Chicken, and Simply The BEST Homemade Lasagne are the dishes named most closely with Chris Collins. The shared thread is familiar food handled with enough care to feel complete, not overworked. The titles are unmissable, and so is the method behind them: generous, direct, and oriented toward eating pleasure.

In Their Words “It genuinely makes me happy knowing one of my recipes became someone’s new family favourite or was requested again the following week.” “I firmly believe life’s too short for disappointing dinners.”

Acclaim

The measure of success here is repetition. Chris Collins has said, "I don’t want to start with the cliche ‘I’ve always loved food’, but it really is true." The point is less sentiment than standard: food should land, be wanted, and earn another run. When a recipe becomes a family favourite and comes back by request the next week, that is the outcome he values most.