Colin Peter Field was born in Rugby, Warwickshire, England on the 17th May, 1961. From Tower Lodge Prep Rugby school he finished with ‘O’ levels and ‘A’ levels at Tresham College, Kettering, Northamptonshire.
In 1981, after an apprentissage at the County Hotel Bedford, he came to Paris and worked in the 3 star Hotel de L’Ocean, near the rue Lafayette, followed by the Hotel Westminster, Scribe and Warwick, off the Champs Elysees.At the same time he was studying at the Ferrandi Hotel School of Paris. He went on to live a dream and was commis and Chef de Rang at the restaurant Lasserre, 17 Av, Franklin Roosevelt 75008.
During this period Field participated in as much as 15 national and international cocktail competitions. The competitions included La Coupe Scott, France and the Martini World Grand Prix for Bartenders. He would obtain Silver for France and the World silver medal.
Field has worked in a variety of venues including L’Hôtel de Guy Louis Deboucheron, Au Terminus Nord Brasserie, Au Petit Riche restaurant as Sous Directeur, Cabaret la Belle epoque as Directeur, Kitty O Sheas Pub as head bartender, Hippopotamus and au Bistro Romain in management roles and it is this rainbow of service angles that has offered him todays versatility.
In 1994, Field had the opportunity of opening the Hemingway Bar of the Hotel Ritz Paris as Head Bartender. He went on to be nominated one of the 6 personalities of France by the Figaro and was cited by the magazine Forbes as Greatest Bartender in the World in 1996 and again in 2001 and 2004. Field is also cited in the French Who’s Who and is cited on Wikipedia.
In 2000 Field was included in the Guiness Book of Records for the most expensive cocktail in the world which started a world trend! Fields’ was the Ritz Side Car Cocktail made with Pre phylloxera Cognac. At the time the price was 400 euros.
Circa 2010 Field created in collaboration with C.O.E.T. and the Sorbonne University, the Meilleur Ouvrier de France Bar, before going on to create with Bruno Coudert , the Meilleur Apprentis de France in collaboration with the French Ministry of Education.
As an author he has written ‘The Cocktails of the Ritz” editions du Chene. A unique authors copy was sold at Christies for 8000 euros. He published “Cocktails, A Simple story” editions la Martiniere. He has prefaced the Larousse Cocktail Book and contributed to the Encyclopaedia Larousse Culinaire.
Field has either orchestrated events or consulted in Hotels in cities all over the world including Osaka, Tokyo, Shanghai, Hong Kong , Beijing, London, New York, Chicago, Miami, Mexico City, Rio de Janeiro, Moscow, Mumbai, Zurich and Geneva to name but a few.
Field is today the CEO of “Colin Field Paris” and works with Le Grand Palais, La Maison Proust whilst cocktailing for marriages and parties on both sides of the Atlantic.