Our Team


Experience & Expertise

Founded in 1998 by Peter McCloskey, The Fresh Collective employs a team of passionate experts who stand by the company’s values of excellence, innovation and integrity. With over forty years of experience in the industry Peter McCloskey has guided and built The Fresh Collective into the successful catering and events business that it is today employing a team of dedicated professionals, who are among the best in the industry.

Our Executive Team


Peter McCloskey

Founder and Managing Director

With over forty years experience Peter McCloskey leads the strategic direction for The Fresh Collective. Originally trained as a classical chef, Peter launched the Mode Group Catering in 1989, which was to become one of the most successful caterers in Sydney. Peter founded Fresh in 1999 and has grown it to the successful company that it is today. Peter is known for his drive and passion and has been honoured with industry awards, both for his business ventures and charitable works.

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Carl Contractor

Chief Operating Officer

Chief Operating Officer Carl Contractor, has more than twenty years’ experience in luxury hotels and resorts including the Marriot, Hyatt, Four Seasons and Starwood. His key senior executive roles have made him a decisive leader with a track record of developing award-winning food and beverage operations, capturing market share and driving profitability. Carl has responsibility for overseeing the entire Fresh operation, including new openings and long-term strategic goals for The Fresh Collective.

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Kath Townsend

General Manager - QLD, Victoria, WA, ACT

Bringing a wealth of experience, General Manager Kath Townsend has had an expansive career both locally and internationally as an Executive Chef, F&B Director and General Manager. Kath’s years of working in luxury Hotels in Vietnam, Maldives, Sri Lanka, Malaysia and Indonesia for brands One & Only, Aman Resorts and GHM Hotels have shaped her as an inspirational leader who can react with impactful strategies. Kath joined Fresh in 2022 as General Manager for interstate venues across VIC, WA, QLD & ACT.


Julie Little

Director of Event Catering

Julie Little has worked alongside Peter at Fresh, as Director of Event Catering for over seventeen years. Having worked within the events industry for many years Julie brings a wealth of experience to the team. During her time with Fresh, Julie has managed major events including The Autumn and Spring Carnivals at the Australian Turf Club, the Handa Opera on Sydney Harbour and the JP Morgan Challenge.

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Eva Leung

Director of Sales & Events

Eva is expertly skilled in all areas of Catering, Food & Beverage, Event Planning, and Hospitality Management gained from her industry experience in Event Operations at the Hilton Sydney, followed by Event Manager roles with the Dockside Group, and now with The Fresh Collective. Eva has managed many projects including 4 years of Mercedes-Benz Fashion Week Australia, Sydney Contemporary Australasia Art Fair, Sydney Festival, Vivid and Sydney Writers Festival.


Eliza Hope

Director of Marketing

A creative, dedicated and highly successful marketing professional, Eliza brings extensive experience in strategic marketing, communications, digital​ and social media. Prior to joining Fresh, Eliza worked across marketing and brand management for profiled restaurant and hospitality operators in both Sydney and New York.


Jason Burrows

Executive Chef

Jason's experience spans over twenty years leading culinary teams in various food & beverage operations. Working for some of the best operators across Australia, including hatted restaurants and international hotel groups. Jason has been Executive Chef with The Fresh Collective since 2013 and is dedicated to providing an innovative, premium food offering to our clients.


Keith Higginson

Executive Chef, Retail Venues

Keith trained in Switzerland and London at Michelin starred restaurants including Satoria and Paul Rankin’s Roscoff. In Australia, he worked at Bistro Moncur and Bathers Pavilion, opened the fine dining Italian restaurant Aqua Luna and later, as Head Chef at the Tilbury. Keith has travelled through South America with celebrity chef Maximo Lopez and has worked on cookbooks with Bill Granger and with Gourmet Traveller. Keith is the Executive Chef for all retail outlets within Fresh’s portfolio.

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Jacky Verberkt

Senior Service Manager

Jacky joined Fresh as the Venue Manager for Carriageworks and before becoming a senior event manager looking after all large public facing events, VIP corporate​ events and UNSW events at The Lounge Restaurant. Jacky now oversees the service of events for The Fresh Collective.

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Liz Dickson

Operations Manager

A proven track record of service, event and venue management, from large 4 to 5-star hotels and resorts, fine dining and casual restaurants, and public venues. Liz has strong planning and organisational skills with a focus on maximising productivity through skills training to achieve excellent service. Liz also has strong project management skills, demonstrated in multiple successful venue openings.


Jay Deo

Director of Finance

Jay’s experience comes from roles in the International hotel sector such as Director of Finance role at the Four Seasons Hotel in Sydney and previously in senior finance roles in Thailand. Jay holds a Bachelor of Arts - Accounting and Economics, as well as a Bachelor of Commerce - Accounting, Law, and Information Systems. Jay is knowledgeable and passionate about the hospitality industry.


Benjamin Hansen

Director of Human Resources

A successful and passionate HR professional, Benjamin looks after the development of the HR strategy for The Fresh Collective, aligned to the business goals and objectives of the company. Benjamin comes with HR experience gained in manufacturing, corporate and hospitality industries, specialising in talent management, policies and procedures, coaching, performance management and recruitment.

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Mike Banks

Facilities Manager

Mike has worked with Fresh for the past eleven years. Starting in Logistics, Mike advanced to an operational role, overseeing logistics and stewarding. Currently, as Facilities Manager, Mike handles beverage negotiations and beverage menu creation for 27 venues, equipment purchasing, and maintenance, ensuring excellence in our services and events nationwide.

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