Director Profiles
Peter Bruce- Managing Director
Prior to creating Entier, Peter spent the previous 14 years holding a director's position within two major contract catering companies, with overall responsibility for the success and profitiability of offshore and business and industry catering. Peter is a time served chef with high standards and a passion for food and service. Peter is very proud of his record, which highlights a year-on-year improvement in the areas of turnover, business retention, morale, staff retention, profitability and safety targets.
Colin Henry- Business Development Director
Colin has been in the offshore catering industry since 1982 and worked all over the world before taking up senior management positions in Aberdeen during the nineties. Colin has an HND in catering and a post graduate diploma in marketing and is a member of the Chartered Institue of Marketing. Colin was Business Development Director with ESS for five years prior to forming Entier with Peter, Mike and Scott. Colin manages all aspects of sales and marketing for Entier and Olive Garden Catering Company, ensuring all three businesses are promoted collectively.
Scott Jackson- Director
Scott qualified as a hotel chef before going offshore with Aramark in 1983. Scott worked his way up to achieve the role of operations director with ESS before leaving to form Entier in 2008. Scott has a wide experience of operations and managing contracts in various different countries, working with a diverse range of nationalities. Scott's experience and high standards form the backbone of the expectations set within Entier's offshore operations, of which Scott has overall responsibility.
Brian Collie- Onshore Operations Director
Brian manages the onshore catering function and outside events within the group. Starting his career in hotels in Aberdeen, Brian quickly earned a reputation for organisation and service delivery. He moved into the contract catering industry in 1984 and his experience includes the management of large office complecxes, multi sites as a district manager and large events up to 800 people.
Michael Reilly- Director
Mike is a time served catering professional who started in hotels and has worked both in the UK and internationally. Mike ventured into his own business 26 years ago with the Beekies Neuk in Newmachar before settling in Aberdeen's West End with the Olive Tree Restaurant, a place synomonous with quality and value. Mike started the Olive Garden Catering Company in 2004, providing catering services to several Aberdeen oil companies, including Petrofac at Bridge View. Since then the company has been successful in winning business in Consort House, Robert Gordon's College, St Margaret's School for Girls and the University of Aberdeen. Mike had always wanted to venture into the offshore industry and the merger with Peter, Colin and Scott has allowed him that opportunity.
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