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Blossom Restaurant and Lounge Bar

The lure of becoming a professional chef was a degustation menu at New York's 4 Star Lutece, with Chef Andre Soltner. This in turn landed Chef Bill Collier an apprenticeship at the legendary Tavern on the Green in New York for three years learning French classical cuisine with the masters.

Once completing his stage and culinary school, Chef Collier joined Chef Wayne Nish, Almunus of the 4 Star Quilted Giraffe in New York to refine his techniques at La Colombe d'Or. Four years working with Chef Nish and being part of the opening teams at March restaurant and later at the Supper Club, Chef Collier earned the position of sous-chef.

Three years prior to opening his own restaurant Chef Collier was recruited to work as chef de cuisine for Patrick Farjas, (long time sous chef for Roger Verge) at the Plumed Horse where they brought to life the cuisine of de Soleil. On January 7th, 2000, Chef Collier opened 231 Ellsworth, his first restaurant featuring globally inspired menus and introducing globally inspired gastronomy to California.

Looking to infuse more Asian influences into his cuisine Chef Collier joined the 5 star Alila Resorts in Ubud and Manggis, Bali in 2003 where he introduced his California/French cuisine. Chef Collier's adventures continued for a year on board the Silolona, a luxury yacht charter exploring the islands of Indonesia as well as southern Thailand, Myanmar and Malaysia. Back on land he moved back into the world of hotels and resorts with the Accor group and the opening of the Novotel Nusa Dua followed by the Sofitel Seminyak. And now Chef Collier's journey brings him to Sentosa Private Villas and Spa. We hope you enjoy his innovative and creative delicacies. Bon Appetit!