A focused recruitment selection process ensures that our high standards and values are adopted by everyone in the Entier family.
Our trusted and competent people are at the heart of our ambition - delivering success for our clients and customers across the globe every day.
Creating the talent pipeline of tomorrow and investing in the community with our unique apprenticeship programme, 'Fresh Olives'. Exclusive to Entier, Fresh Olives marks the first rung onto a credible career path for our selected apprentices.Learn More
Investor in people
In order to demonstrate our commitment to people and our continuous improvement, Entier is proud to have been the first company in Scotland to be awarded the prestigious Investors in People accreditation to the highest standard of Platinum for our whole business, and the highest standard of Gold for Investors in Young People, which the most successful framework for business improvement through people in the UK.
We aim to be the first in the Scottish Hospitality Industry to be a 'Living Wage' company - making Entier a true people pioneer.
In addition, our one of a kind, Shine Programme recognises the importance of motivating & rewarding our people for consistently high quality service.Our Awards Shine Programme
Staff ProfilesMeet the team
Mark joined Entier initially as a Chef manager in 2009. His extensive experience on North Sea installations make him well placed to manage Entier's operations for Apache offshore. 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 has also been a culinary ambassador for Scotland's produce on both sides of the Atlantic.
Mark is a fan and loyal member of Scotland's Tartan Army...obviously a man of perseverance and an eternal optimist!
Andrew joined Wilde Thyme in 2013. He progressed through the company, joining the events team full time in August 2016 after finishing his degree in Economics.
With previous experience as a butler and working in the prestigious events industry in London, Andrew has a undeniable passion for first class service. With anything less than perfection being unacceptable for Andrew. You can be safe in the knowledge that he will ensure that your event will be meticulously planned down to the smallest detail.
When Andrew isn’t in the office or on-site, you can find him entertaining friends and family with good food and a signature cocktail
Fiona has 21 years' experience in the catering industry. The depth and breadth of her knowledge has brought clear direction to her fast growing team, creating standards of professionalism that have earned commitment from her clients. Fiona started as a chef so she understands the challenges. Her proactive attitude ensures that "more of the same" is not an option.
Not many would know that Fiona is a fully qualified bus driver! The picture becomes more complex as Fiona is also a woman of taste, evidenced by her love of all things Chanel. She is also known to pair fish & chips with pink champagne...not on the menu at her many onshore locations.
Previously a chef and then director of two major catering firms, Peter was responsible for creating Entier. He is proud that today he still leads the team of Directors who founded the company with him.
Peter is also a member of the project team of local charity Glencraft, a member of the JDRF development group and a director of Fraserburgh Football Club. Peter's passion for food, quality and people lie at the heart of the Entier success story.
Caroline worked in restaurants and hotels across Australia, Scotland and Dubai before making a return to Scotland. She loves both the creative process as well as organising the fine details of event management, and shares Wilde Thyme’s passion for working with the fresh, local produce found on our doorstep.
Cooking, wine tasting, and looking for new favourite restaurants with friends help Caroline to find inspiration, but when it’s time to recharge, you’ll find her in a comfy, quiet space with her head in a book.
Following service in the RAF, Scott initially chose a career in IT. He quickly realised he had a flair for numbers, changing course to become a Financial Controller for a major offshore catering company.
Scott is a Finance Director with a proven track record international experience and a thorough understanding of the sector.
Getting a healthy quarter back does not just mean a 25% return on investment, as Scott coaches American Football Teams at a professional level.
Branislav Fuzik is Entier’s new General Manager for Australia based in Perth. Brani spent a week in Aberdeen in April 2017 with Scott Jackson meeting the team and getting to grips with “the Entier way”.
Brani joins the Entier family after several years working in the remote site industry in Western Australia and will be responsible for Entier’s operations and helping gain new business in the region.
We wish Brani all the best in his new role and a big welcome to the Entier Family.
Andrew has spent 30 years in the industry at the highest level. He has been with Wilde thyme for 11 years, prior to this he was Executive Chef at Gleneagles Hotel for 9 years. Before Gleneagles Andrew Head Chef at The Loch Green House Hotel in Troon.
Andrew is incredibly Passionate about showcasing Scotland's Natural Larder and a member of the Royal Academy of Culinary Arts.
Colin's experience in offshore catering has been gathered from postings all over the world. Having gained valuable experience and knowledge from his roles with major contractors, he became one of the founding directors of Entier. Colin has a comprehensive knowledge of the entire offshore operations covering both catering and hotel services.
Colin combines keeping fit with his fundraising and gives his younger colleagues a run for their money when he pushes pedals!
Starting as a chef and rising through extensive experience internationally, Scott is one of the founding directors of Entier. Scott is responsible for all accreditations and certifications to the highest possible levels along with ensuring that 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 which is already growing year on year.
Anna joins Entier as HSEQ Manager, having previously worked for an offshore survival training provider, where she was responsible for managing facilities services for the site and in charge of the administration team. She moved to Aberdeen in 2008, after gaining wide experience working for a number of service-focused companies in Poland, USA and Ireland.
Away from work, Anna makes as much time as she can to travel back to Poland to visit family, and explore new areas in her home country. She has also recently discovered a passion for fitness, but the results from her punishing routine have seen her limping around the office, so she may need to undertake a risk assessment next time.
Andrew joined Wilde Thyme in 2008 after serving as a Survival Equipment Specialist in the RAF for 23 years. He completed a ‘pressure cooks’ course at the Ashburton Cookery School on leaving the Service. A passion for world food and attention to detail saw him rapidly gain experience and he was promoted 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, a national competition. Andy thoroughly enjoys the diversity his role brings.
Outside of work, Andy enjoys spending time with his family, walking his terriers and travelling, particularly to Italy. Inevitably he also finds himself in his kitchen developing new dishes and recipes. Andy also volunteers with the Scottish Ambulance Service as a Community First Responder in Comrie.
Award-winning Ali MacSween has honed his art in some highly prestigious kitchens before joining us as Executive Chef, having completed stages with 2 Michelin Star Chefs Andrew Fairlie and Raymond Blanc. Combined with a career in Aberdeen's top restaurant, as well as his experience offshore as Entier Chef Manager, Ali was the obvious choice for Executive Chef.
His focus will be to shape the culinary vision for the company, both through his modern approach to food, his passion for the very best produce and his mentorship & development of our next generation of chefs, through the company's 'Fresh Olives' apprenticeship programme.
When not slaving over a hot stove or practising to bring home more medals to the Entier hall of fame, Ali and his wife enjoy sampling fine dining restaurants on their travels, as well as looking for the next best place to eat closer to home.
Liana started her career as a waitress at the tender age of 14 in the North East of Scotland. Quickly falling in love with the industry, she worked her way up to Events & Restaurant Manager over a 9-year period, overseeing hundreds of weddings from start to completion.
With a genuine passion for food, drink and events, Liana moved to work for a private hotel to run the food, beverage and events divisions, before joining Wilde Thyme as an Events Manager.
When not running events, Liana enjoys travelling to sunny climes and partaking in scuba diving – followed by going out for dinner to try new cuisines!
Lesley joined Entier as HR Manager in 2011, and returned in November 2015 as HR Director. Lesley has built an excellent reputation in the industry as a driving force for positive change in the Oil & Gas sector.
She has won several awards including the cHeRries Excellent HR Manager of the Year in 2013, and more recently the Oil & Gas UK Occupational Health & Hygiene Award 2015. Her vision of how to improve wellbeing offshore is making quite an impact on the industry.
Lesley makes as much time as she can to spend with friends and visiting family in Stirling. She has a passion for fitness and takes part in boot camps and running events.
Terry is Entier's Operations Manager in our Houston office. With over 24 years' experience, he has previously managed 194 service locations serving over 270,000 meals a day.
With a strong client focus, Terry has the ability to adapt to the ever-changing dynamic of a truly global marketplace. He has significant experience in managing the complexities of federal, state and local legislation and currently manages multiple contracts in Canada, US GOM, Brazil, the Caribbean Sea and the Asian Pacific Sea.
Terry is a real family man who enjoys spending time with his wife and family. His passion for barbecuing often sees Terry donning his apron and sharing his signature dish of secret-recipe BBQ chicken!
Mark has significant experience in managing multi-country, multi-vessel contracts, travelling worldwide to ensure all sites meet our highest standards. He brings 21 years' experience in high-end catering and hotel services, from exclusive five star hotels to large corporate chains. Mark's keen eye for detail and strong belief in people matches our core values exactly.
His career highlight was setting up two successful hotel restaurants from scratch - from hiring the team to creating award winning menus and succession planning.
Away from work, he enjoys time with his children, the occassional round of golf and is an avid Formula 1 fan. A petrol head at heart!
Alan is a time served Heating Engineer and Plumber. He is responsible for all accommodation maintenance for Entier and manages the subcontractors. Refurbishment programmes are planned and managed by Alan to ensure that maintenance and improvements are carried out with minimum disruption to his operational colleagues and clients only see the improved, finished outcome.
Alan puts a hobby to best effect by fundraising whilst 'enjoying' it. A recent example of this was a gruelling, 164 mile bike ride from Inverness to Aberdeen over 2 days raising £1,700 for JDRF.
Elaine joined Entier in 2016 as HR Manager, having previously worked supporting oilfield service teams across the globe.
Elaine has broad cross-sector experience, having worked in the customer focused industries of retail, construction and food & drink. As well as ensuring that customer service is a central focus, Elaine's passion for people development is a great asset in her role.
In her spare time Elaine enjoys relaxing with friends & family and has a passion for travelling – the bucket list for future destinations is extensive!
Michael was the founder of the Olive Tree Restaurant on Aberdeen's Queens Road, and The Olive Garden Catering Company.
Following a chance meeting with Peter (Bruce) at the Olive Tree Restaurant, the outline of a new catering company was formed. Colin Henry, Scott Jackson and Brian Collie joined the plan and Entier was created.
Mike is a keen sailor, cyclist and competitive swimmer - winning Gold at the British Masters Swimming Championships 2014 and competing at the World Masters in Montreal 2014.
Shane joined the Entier family in August 2013 having joined us as a young Chef apprentice straight out of Bucksburn Academy. Sine then Shane has completed his 3 year apprenticeship and is now a qualified Chef with his SVQ in Practical Cookery.
Upon completing his apprenticeship, Shane was keen to develop his career in an Operations role and is now undertaking the role of Trainee Operations Manager for our offshore teams. Shane has recently completed his 2nd SVQ Level 3 in Business Management and has already played a key part in mobilisations, demobilisations and other supportive management tasks.
Shane is still a keen Chef and in his spare time plays centre midfield for Newmachar Juniors and enjoys socialising with his friends and family.
Paul gained his wide experience in catering and events on a journey through guest services, operations management, restaurant management and hotel management. This is why Paul understands the every need of his clients and why meticulous planning and attention to detail is so important for the successful delivery of every event.
Paul has already introduced his young son to his love of sports but has not enlisted his help in his beloved garden, the fruits of which he uses when turning his hand to either cooking or flower arranging - how talented can one man be and how different? He keeps a pet ferret!
Orry Shand has worked in some of the country’s finest restaurants as well as holding the honour of being the current Captain of the Scottish Culinary Olympics team leading the country to competitions all over Europe.
Growing up in Aberdeenshire, Orry has worked in numerous Michelin starred kitchens including the Number One at the Balmoral, Edinburgh and the country’s only 2 Star restaurant, Andrew Fairlie’s at Gleneagles Hotel, Perthshire.
Orry holds various gold medals to his name including Scottish Chef of the Year and Gold Medal for the North East Chef of the Year competition, and is now a key member of the Entier family
Jim joined Entier after more than 35 years in the Oil & Gas sector - many as an Operations Manager. He decided to exploit his natural ability as an organiser and logical thinker and specialise in the growing and demaning disciplines of Health & Safety and Environmental Compliance.
Jim is responsible for ensuring that Entier maintains its high HSE standards and that continuous improvement is as the heart of our culture. Entier is already accredited to ISO 9001, ISO 14001 and OHSAS 18001 standards.
Water ski racing and learning to play the guitar are currently high on his list of hobbies - thankfully not both at the same time.
Jo joined Entier in 2008 as head chef, later progressing to catering manager. She has a wealth of experience in large scale catering, especially in the education sector. Her extensive knowledge of the Healthy Living Award has been instrumental to its implementation in Entier units.
Jo has a true passion for food and unsurpassed enthusiasm. Her passion also extends to the rising stars of the Entier Fresh Olives Apprenticeship Programme, mentoring young talent to progress within the company.
When Jo is not hard at work she likes fast cars, swimming and travelling. She also enjoys sampling the latest from the local restaurant scene. A frustrated restaurant critic perhaps?
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