Kai,
with care
Our food philosophy is Aotearoa on a Plate.
While our culinary teams can work to any brief, we champion New Zealand's unique produce, growers and farmers by celebrating the coastline, bush and rolling hills of the country we love.
Logan Coath, Executive Chef
Logan Coath brings more than 20 years of culinary leadership to Collective Hospitality, with experience across New Zealand, the United Kingdom and Europe, including the ownership of his own Auckland restaurant.
His career includes senior roles at respected venues such as Mudbrick Vineyard on Waiheke Island, Hallertau Brewery, and most recently as Group Executive Chef for a hospitality group where he led high performing teams across nine refined dining and large scale hospitality operations throughout New Zealand.
At heart a chef, Logan believes great food begins with exceptional local produce, treated simply and with respect.
Guided by Collective’s Aotearoa on a Plate philosophy, his approach celebrates seasonal ingredients, close relationships with growers and the landscapes that shape how we cook, while fostering connected, high performing teams built on care and trust.
Thoughtfully Poured
Our beverage team is anything but an afterthought.
From thoughtful food and drink pairings to bespoke cocktail design, foraged herb mocktails, striking bar set ups and flawless service at scale, every detail is carefully considered.
Led by Starr Alicious, our Head of Beverages, the team brings creativity, technical expertise and a deep understanding of service to elevate the drinks experience at every event. Whether crafting a single signature cocktail, delivering a full bar programme at volume, or managing Special Licence requirements for live events, our beverage team’s focus is on surprising and delighting your guests.
Like our culinary team, our beverage specialists work closely to your brief, creating tailored drinks lists and custom recipes designed specifically for your event.
