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Besides food and quality, people have been our continuous drive and strength ever since we started as a business. We naturally care about our employees and we also know that only a competent, focused and empowered workforce will deliver the high quality that is 'our standard'.

We aim to be the first in the Scottish hospitality industry to be a 'living wage' company - making Entier a true people pioneer.

Picture: Entier's Executive Chef Orry Shand and Advisor Tom Clarke visiting our Seacrest Colleagues in the Philippines


Our commitment to people and our continuous improvement led to us being awarded the prestigious Platinum Investors in People accreditation. The platinum award is the highest accreditation a business can achieve; we were also accredited Gold for Investors in Young People.

Investors in People assess how our organisation is performing against their 'We invest in people framework'. This framework is widely recognised across the UK as a benchmark for workplace culture, employee engagement, communication, and work practices.

Picture: Entier's Executive Chef Orry Shand, Head Chef Craig Palmer and Chef Manager Rory Taylor back from the International Culinary Olympics 2020 with 2 Silver Medals, won together with the Scottish Culinary Team composed of 8 Chefs in total, led by Orry.

Our Fresh Olives Apprenticeship Programme

Our Team

The Entier Management Team brief biographies are shown below. This is only a small sample of team Entier. The experience, knowledge and professionalism for which Entier is renowned is not confined to the Management Team. Our high standards are delivered and lived by everyone in our company - that is what makes us different. Long service and promotion from within are the norm, so clients are secure in the knowledge that our team knows the business, the sector and the clients’ needs and know how to deliver to exceed expectations.

Mark joined Entier as a Chef manager in 2009. His extensive experience on North Sea installations make him well placed to manage the contracts for which he is responsible. Mark brings an international dimension with experience gathered in Angola, Singapore, Kazakhstan, and Australia. He was an accomplished chef onshore too having led his team to Rosette and medal success. He is a culinary ambassador for Scotland's produce on both sides of the Atlantic.

Mark Bannerman Operations Manager

Phillipa has been with Entier since 2012 having gained her professional accounting credentials and experience in both the UK and South Africa.

Phillipa has extensive experience of the service sector and brings a clear understanding of the need for Entier to work to the highest standards for both the internal and external customer.

Phillipa Boyle Financial Controller

Fiona has spent her entire career in the catering industry – her career of choice from an early age. The depth and breadth of her knowledge has brought clear direction to her team at FRESH. She has created standards of innovation and professionalism that have earned commitment from her clients. Fiona’s started her career as a chef so she understands the challenges. Her proactive attitude ensures that "more of the same" is not an option.

Fiona Bruce Fresh & Quality Director

Previously a chef and then director of two major catering firms, Peter was responsible for creating Entier. From the outset he was intent on Entier being different for all the right reasons. His uncompromising standards of quality product and service have been rewarded by client loyalty and trust.

The company has demonstrated the fastest growth in the sector due to trust, commitment and reputation. Peter puts people at the heart of the business. This is a well-worn phrase nowadays, but he lives the concept which is why Entier has the highest staff retention figures in the sector and the envy of organisations outwith.

Peter has always been a keen supporter for local charities and has engendered this in the whole Entier family. His passion for food, quality and people lie at the heart of the Entier success story.

Peter Bruce Chief Executive Officer

Branislav joined Entier to be Regional Director for Australasia based in Perth, Australia.

Branislav has several years’ experience working in the remote site industry in Western Australia dealing with a wide variety of clients and customers with sometimes challenging service delivery needs. He is responsible for business development and operations in the region.

Branislav Fuzik Regional Director, Asia-Pacific

Jay joined Entier in 2013 after starting his career in a French kitchen in Amsterdam which set him on his pathway in the sector. As a young teenager he served his Apprenticeship in his native Holland. After being promoted to Chef Manager with Entier he was given many and varied opportunities to enhance his experience and knowledge in positions both on and offshore, including overseeing a contract in Trinidad & Tobago. He is now an Operations Manager with full client management responsibility.

Jay Gill Operations Manager

Andrew has spent over 30 years in the industry at the highest levels. Before his leading role in Wilde Thyme, he was Executive Chef at Gleneagles Hotel for 9 years. Before Gleneagles Andrew was Head Chef at The Loch Green House Hotel in Troon. Andrew has a proven track record of delivering outstanding dishes for small, exclusive dinners to large, prestigious events in the most unusual venues.

Andrew is exceptionally passionate about showcasing Scotland's Natural Larder and his culinary creativity is extraordinarily evidenced by the loyalty of his many returning clients. A worthy member of the Royal Academy of Culinary Arts.

Andrew Hamer Managing Director - Wilde Thyme

Starting as a chef and by gaining extensive experience in the North Sea and internationally, Scott was one of the founding directors of Entier. Scott is responsible for all aspects of HSEQ for Entier. This includes accreditations and certifications to the highest possible levels. Entier lives a culture of safety worldwide.

Several career "firsts" include the full integration on overseas production facilities for a major operator. Scott developed supervisory roles in the Marine Division for employees who might not have otherwise recognised their strengths in that area. He set up Entier's Houston office.

Scott Jackson ESG Director

Andrew joined Wilde Thyme in 2008 after serving in the RAF for 23 years. A passion for world food and attention to detail saw him rapidly gain the culinary experience resulting in his promotion to Head Chef of Wilde Thyme in 2013. He was a finalist in the Scottish Chef of the Year 2015, and twice a finalist in Game Chef of the Year.

Andrew Laycock Head Chef, Wilde Thyme

Shane joined Entier in 2013 as a young Apprentice Chef straight from school. When he successfully completed his culinary apprenticeship - one of our early Fresh Olives - Shane was keen to develop his career in an Operational role. The company supported his change of career pathway and he undertook a Graduate Apprenticeship via Robert Gordon University - one of the first cohort of this innovative programme.

He has already played a key part in mobilisations, demobilisations and other supportive management tasks including managing a project to review our mobilisation processes with successful outcomes for both Entier and the client.

He has been given international experience at several overseas locations including a spell at our Houston office.

Shane Pirie Operations Director

Mark has significant experience in managing multi-country, multi-vessel contracts, travelling worldwide to ensure all sites meet our highest standards. He brings years of experience in high-end catering and hotel services, from exclusive five-star hotels to large corporate chains.

Mark's eye for detail and strong belief in people matches our core values exactly. Mark is only one example of Entier’s successful promotion from within policy and is a role model for others in Operations.

Mark Pollock Managing Director

Elaine joined Entier in 2016 as HR Manager, having previously worked supporting oilfield service teams across the globe. She has broad cross-sector experience, having worked in the customer focused industries of retail, construction, and food & drink. Elaine understands the relationship between people development and commercial success. She leads the HR and Logistics team not only safeguarding compliance in that area of our business but ensures that we manage by our Values.

Elaine Ramage Human Resources Director

Euan attended NESCOL after leaving school then decided to take up the offer from Entier of a Modern Apprenticeship in HSEQ. It proved to be the right decision because not only did he complete his apprenticeship ahead of schedule, he has gone on to a Graduate Apprenticeship via Robert Gordon University.

Euan ensures our compliance with Entier’s comprehensive Management System procedures. He also implements and maintains our demanding standards in line with the many ISO accreditations which apply to our business and sector.

Euan Rennie Health and Safety Manager

A member of the Institute of Chartered Accountants of Scotland, Steven has experience in a variety of industries both in the UK and internationally. He has spent most of his senior career in Oil & Gas including living and working in Dubai. Steven is on the Board of Directors of Entier and has overall responsibility for Finance.

Steven Ritchie Chief Financial Officer

Craig brings a wealth of knowledge of the hospitality industry to his role. His first experience of the sector was as a Kitchen Porter at the age of 14 whilst still at school. His appetite for working with food, wine and people blossomed. Through hard work and dedication, he progressed in his career, eventually becoming a General Manager at the age of 23.

Craig is recognized in the industry for organizing a wide variety of events and ensuring delivery of high-quality dining and events experiences and customer satisfaction. He is committed to quality and continuous improvement. No event, theme or setting is too challenging for Craig.

Craig Rochester Event Operations Manager

Orry Shand has worked in some of the country’s finest restaurants, some Michelin starred, like Number One at the Balmoral, Edinburgh and the country’s only 2 Stars restaurant - Andrew Fairlie’s at Gleneagles.

He holds the honour of being the current Captain of the Scottish Culinary Olympics team leading the country in competitions all over Europe. He excels in this position because he is a proficient and empathetic trainer, skills which has helped our culinary apprentices become good chefs too. He is an outstanding role model.

Orry has a variety of gold medals to his name including Scottish Chef of the Year and Gold Medal for the North East Chef of the Year.

Orry Shand Executive Chef

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