From grand banquet feasts to sophisticated cocktail soirees, our Executive Chef has designed menus that showcase our dedication to a premium culinary experience.
Founded in 1998 by Peter McCloskey, The Fresh Collective employs a team of passionate experts who stand by the company’s values of excellence, innovation and integrity. With over forty years of experience in the industry, Peter McCloskey has guided and built The Fresh Collective into the successful hospitality business that it is today employing a team of dedicated professionals, who are among the best in the industry.
Chef Ambassador, James Viles, owner of two hatted Biota Dining in Bowral has worked in partnership with The Fresh Collective since 2016. With a shared vision and commitment to the principles that define Biota Dining: sustainability, local produce and botanical ingredients, James works with The Fresh Collective to develop premium event experiences and signature menus.James and the chefs at The Fresh Collective care about produce – where it comes from and how it is farmed, working with suppliers who farm ethically. Ingredients are seasonal and local wherever possible and menus change with the seasons.