We strive to create a bespoke, world-class experience for your Guests; whether it’s a twist on a classic or delivering something you could never have imagined possible.
Contact us to arrange a tasting in our onsite restaurant Charles On George.
Sally has over 30 years’ experience in tourism, hospitality, logistics and event management industries. Her strengths lie in both driving strategic direction, performance management and data-drive decision making as well as establishing and maintaining strategic partnerships with key stakeholders across the wider tourism and hospitality ecosystem. Her proven ability and desire to unite stakeholders with diverse perspectives, creates an environment where individuals feel comfortable contributing ideas and working together towards shared goals. A self-described as ‘an event junkie’, she has had the privilege of delivering RWC2011, CWC 2015 and FWWC2023 by providing all the travel, transport and VIP logistics for all tournament client groups.
Dheer leads the Operations for Collective’s Catering and Events. Being part of the Hospitality Industry was an instinctive choice for him as an individual with a passion for food, people and ‘making things happen’. He has 12+ years of experience in the F&B Industry, having honed his skills in Hotels, Events & Education Catering sectors. Over time, he has implemented winning strategies, built strong relationships and lead teams to achieve profitability and service excellence. He takes pride in his what he does and how he does it; with integrity and empathy.
Nathan is an inspirational chef who has been involved in the culinary fabric of the hospitality industry since 2001. With over 20 years of experience, Nathan has a natural ability to move between corporate-run establishments and the experience of his own successful grassroots foraging business.
Nathan champions New Zealand’s high quality, local and seasonal ingredients from our forest to our seashores. His passion for fresh and wild stems from the profound sense of joy and satisfaction at the idea that an evening dish might be enhanced by a trailside wild fennel blossom picked that afternoon or that a single sliver of citrus peel cured for months, deepening each day and mysteriously developing into a wonderfully unexpected flavour. He has learnt the value and the importance of spending time being close to nature where the foods he works with grows.
His inspiring journey has also involved lead roles at some of our best known establishments such as EURO and Jervois Steak House. From working on menu design and development for My Food Bag to overseeing several sites for Good Spirits, Nathan has a unique skill of being able to break down effective measures to increase customer satisfaction, staff retention and profitability. Nathan strives to continuously bring inspiration to our business, while also encouraging a rewarding team environment for his staff.
Anton brings over a decade of financial and management acumen. He holds a BCom, BSc, and CPA, making him a trusted steward of our financial well-being. He is also a budding member of the Institute of Directors, demonstrating his commitment to excellence and leadership in his field. Anton is also a committed animal welfare advocate for animal rescue.
Virginia strongly focuses on innovation and a keen sense of the future. Her extensive experience in customer-centric industries, such as Hospitality, Airlines, and Healthcare, has allowed her to excel in leadership and management roles. She has successfully led dynamic multi-site enterprises in large corporate and private sectors. Virginia is passionate about people and has a proven track record of improving business performance by prioritising the customer in decision-making processes. She understands the importance of retaining brand and customer service differentiation in highly competitive environments while fostering leadership capability and developing performance-based organisational cultures
Semele is a passionate entrepreneur who believes in creating exceptional experiences that resonate with people and create life long memories. She has co-founded over 15 startups, including Collective Hospitality, The Wharf, Orakei Bay, and I Want Orange. Semele’s approach involves identifying and nurturing talent, fostering integrity and growth, and prioritising authenticity with grace. She holds a Bachelor’s in Visual Arts and is a certified Kundalini yoga instructor dedicated to promoting well-being and peace. She is also a founder of the global art project ‘Peace in 10,000 Hands’ a global art project designed to further generate the conversation for peace.
Rinus is a hospitality professional who has worked across many levels of the business with an excellent understanding of catering, operations, sales, event management, planning, business development and customer relationship management. Rinus has been with Collective since 2012 and understands what it truly takes to plan and deliver a memorable hospitality experience and exceed client expectation, no matter the event size or location.
