Colletta

Colletta is a modern Italian restaurant and The Indigo Road’s newest endeavor. Led by Chef Michael Perez, Colletta, meaning collection in Italian, presents new interpretations of Italian cuisine using fresh and locally-sourced ingredients.

Member Benefits from Chef Michael Perez

Colletta is looking forward to providing a truly unique and amazing dining experience for members! Please make a reservation or call ahead so as to provide the chef enough notice to create this truly bespoke dining experience.
Chef's Table
Members can anticipate an amazing 4 course chef's choice dining experience. No menus, just the freshest, and most inspiring dishes, presented by the culinary genius of Michael Perez. This incredible Italian cuisine will be, fittingly, served family style and sure to be enjoyed by everyone at the table.

Michael Perez

Chef Michael Perez dreamed of traveling the world, after graduating, Perez applied to Johnson and Wales University- Miami’s culinary program and was able to enroll without the necessary prerequisites after sharing his passion with the culinary instructor. Perez set out to pursue his career in culinary world, and hasn’t looked back.

Following college, Perez moved to Hawaii and cooked aboard two Norwegian Cruise lines. After his cruise ship tenure ended in 2007, Perez returned to his hometown of Portland, OR, to stage under a French-trained chef at the Timberland Lodge. Perez’ next role was Sous Chef at Ten 01, which was named “Restaurant of the Year” under his direction. In 2008, Perez became Sous Chef at Tabla Mediterranean Bistro in Portland, which received the award for “Best Pasta Dish” by Willamette Week’s Annual Restaurant Guide.

Perez moved to California in 2010 to assume the role of Sous Chef under the Food Network’s acclaimed chef Scott Conant at his award-winning Beverly Hills restaurant Scarpetta. Perez also served on the opening team for Scarpetta inside The Cosmopolitan Hotel in Las Vegas. In TK year, Perez became Executive Chef at the Deep Creek Fishing Club in Ninilchik, Alaska where he successfully developed a new menu at the full-service luxury lodge.
After journeying to Charleston, SC in 2011 to further his career, Perez joined The Indigo Road’s culinary team. His proud achievements include opening the group’s Italian concept, Indaco in 2013 where he assisted with menu development, established the restaurant’s unique pasta program, and was ultimately promoted to Executive Chef. In February 2015, Perez will travel further South to Atlanta, GA, and take the helm of Indigo Road’s newest Italian endeavor, Colletta, as Executive Chef.

Modern Italian

Colletta is a modern Italian restaurant and The Indigo Road’s newest endeavor. Led by Chef Michael Perez, Colletta, meaning collection in Italian, presents new interpretations of Italian cuisine using fresh and locally-sourced ingredients. Surrounded by white brick and Colletta’s open kitchen, gather with friends and family to reminisce and make memories over a meal.

Colletta’s cuisine draws influence largely from Northern Italy and reflects Chef Michael Perez’s novel interpretations of Italian food. Gaining inspiration from a trip to Florence, Perez combines familiar flavors with unexpected ingredients, offering something for everyone. Following Italian dining traditions, Colletta’s For The Table menu offers options for a communal, family style dining experience. A full menu is also available a la carte.

The space, designed by David Thompson Architect, is centered around its kitchen with its wood burning oven front and center. A chef’s counter brings diners closer to the excitement, overlooking the kitchen and pasta station. A breezy patio off the bar offers an alfresco dining experience, and Avalon shoppers and guests can pick up a Colletta cocktail from the bar window to enjoy while strolling the property.

Michael Perez

Chef Michael Perez dreamed of traveling the world, after graduating, Perez applied to Johnson and Wales University- Miami’s culinary program and was able to enroll without the necessary prerequisites after sharing his passion with the culinary instructor. Perez set out to pursue his career in culinary world, and hasn’t looked back.

Following college, Perez moved to Hawaii and cooked aboard two Norwegian Cruise lines. After his cruise ship tenure ended in 2007, Perez returned to his hometown of Portland, OR, to stage under a French-trained chef at the Timberland Lodge. Perez’ next role was Sous Chef at Ten 01, which was named “Restaurant of the Year” under his direction. In 2008, Perez became Sous Chef at Tabla Mediterranean Bistro in Portland, which received the award for “Best Pasta Dish” by Willamette Week’s Annual Restaurant Guide.

Perez moved to California in 2010 to assume the role of Sous Chef under the Food Network’s acclaimed chef Scott Conant at his award-winning Beverly Hills restaurant Scarpetta. Perez also served on the opening team for Scarpetta inside The Cosmopolitan Hotel in Las Vegas. In TK year, Perez became Executive Chef at the Deep Creek Fishing Club in Ninilchik, Alaska where he successfully developed a new menu at the full-service luxury lodge.
After journeying to Charleston, SC in 2011 to further his career, Perez joined The Indigo Road’s culinary team. His proud achievements include opening the group’s Italian concept, Indaco in 2013 where he assisted with menu development, established the restaurant’s unique pasta program, and was ultimately promoted to Executive Chef. In February 2015, Perez will travel further South to Atlanta, GA, and take the helm of Indigo Road’s newest Italian endeavor, Colletta, as Executive Chef.

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