Dan Collier Email & Phone Number

Sleaford, Gb

Culinary lead for sales with independent and state schools, alongside universities. Working closely the culinary and operational teams to identify, innovate and promote the fantastic food the business has to offer.

Reading, England, United Kingdom

Creative culinary lead for all things food within Holroyd Howe! Working closely with both our central food team and chefs across our schools, to bring new food innovations, menu planning and food related projects to life! All while working with supply chain, training, sustianbility and nutrition teams.

Reading, England, United Kingdom

Responsible for all aspects of menu development and food innovation for Holroyd Howe. Working alongside company nutritionist, chef trainer and sustainability manager for a joined up approach to our food offer within independent schools.

Chef Manager for small prep school in Corsham, Wiltshire. Catering for 250 per day, from 3 to 12 years old. All aspects of day to day site management with a team of 4.

National

Worked as freelance mobilisation and development chef for Holroyd Howe/Baxter Storey for 10 years, staring new contracts and supporting existing ones in various roles, from sites with 100 upto 3000 to feed.Worked for various event companies as project and event chef, heading up catering across all aspects from private dinner parties and weddings, to large corporate events.

Took on full time position for south west, before returning to freelance 12 months later.

Bradenstoke, Nr Lyneham, Wiltshire

At Collier's Food & Service, our aim is to deliver a fresh, interesting and modern experience, to both corporate and private clients alike. Using our years of experience, along with a range of local and specialist suppliers, we look to get the very best your budget will allow, making sure that your event will be one to remember!Returned to freelance work due to family commitments. Sold business to local company.

South West

Started career in contract catering working for Holroyd Howe as a barista as a stop gap at The Said Business School in Oxford, before gaining promotion to sous chef.Moved to first management role in 2004, as chef manager for Water Reasearch Council in Swindon with a team of 2. In 2005, moved to Thames Water Group, first as chef manager for Swindon site, before promotion to catering manager for head office site in Reading in 2006.

Started my catering career, part time while still at school, then doing a day release NVQ at college. Small pub group with 6 sites across north and west Oxfordshire. Started as commis, progressing to chef de parties, then sous chef at company flagship. Gastro pub/a la carte food offer at all locations, with restaurants from 30 to 70 covers.

Catering, Nvq Level 2 In Catering & Hospitality

9 Gcse'S