When it comes to the restaurant business, John Collins enjoys one particular aspect of the business.

“I get to work together with my family and utilize my creativity,” says the owner/operator of Daytona’s Kitchen & Creative Catering.

He is carrying on a family tradition. His father, a professional chef, stoked in him a desire to work in the food and beverage industry.

His start came at the Airlane hotel. Over a 20-year career, he cooked for the likes of Johnny Cash and served beverages for former prime minister Pierre Trudeau.

“That’s where I learned everything I know and met some of Thunder Bay’s most talented, creative and intelligent people,” he says of his time at the Airlane.

In 1996 he started his first company and a decade later bought a NASCAR-themed bar and began the transition to a full-service restaurant, called Daytona’s Restaurant & Bar. It has since been re-named, and along with traditional breakfast, lunch and dinner fare offers a more hip menu as a multi-cuisine style restaurant. Much of that innovation is thanks to son-in-law Andrew Stone, who joined in 2013 as executive chef.

The challenge of offering something unique culminated in 2015 when the Daytona’s team achieved top honours at the Top Chef Thunder Bay event. Daytona’s also won Thunder Bay’s Best Medium-sized business at the Thunder Bay Chamber of Commerce Awards.

Daytona’s is an eco-friendly family-run establishment, committed to using fresh, local ingredients in their culinary masterpieces. As a full-service catering company, they average eight weddings a year, and provide exclusive catering service for Marriott Towne Place Suites, Holiday Inn Express, Loch Lomond Ski Hill and Fort William Country Club.

Depending on the season, Daytona’s employs from 40-60 people.

A founder of Centennial Kiwanis Club and past governor of Kiwanis International, John is also proud of his community involvement and support for numerous worthwhile causes, such as Camp Quality, Our Kids Count, and the regional food bank.

John has no doubt of the essence of their success. “Surrounding myself with the best and brightest team possible,” he answers.

After four decades in business, the future is a glass-half-empty, glass-half-full proposition.

“Retirement!” he promptly replies of his near-term outlook.

“Or possibly expand to add one more site,” he adds. “We’re kind of in a transition period right now.”