That turning point set the tone for a company that has since grown to employ 900 people and cater across iconic public venues, art institutions, and corporate events nationwide. With a story defined by resilience, passion for excellence, and a deep sense of purpose, McCloskey’s leadership has made The Fresh Collective a food powerhouse and a model of socially conscious enterprise. A PASSION REKINDLED McCloskey’s first foray into catering gave him 12 years of valuable experience, but his second venture was built with a sharper focus.“Fresh Collective was a reflection of my renewed commitment to quality— particularly the quality of our food,” he explains. Legal restrictions meant the company initially focused solely on corporate catering, but the restriction became a strategic advantage. With existing industry contacts and a reputation to rebuild, McCloskey and his then-partner laid a strong foundation by zeroing in on premium corporate experiences. Once the legal constraints were lifted, McCloskey returned to the venues he loved most.“Public venues have always been my passion—especially the arts. Australia’s museums and galleries are incredible, but the food and beverage offerings often felt like an afterthought. I wanted to change that.” He did. The Fresh Collective became equal with excellence in venue catering, partnering with institutions like the Art Gallery of New South Wales, the Sydney Theatre Company, and Opera Australia. “Our mission has always been to match the quality of the food and service to the quality of the venue.” THE ART OF VENUE That approach has paid off.At the Art Gallery of New South Wales alone, The Fresh Collective operates multiple outlets: Crafted, a fine dining restaurant in partnership with celebrity chef Matt Moran; MOD. Dining, a contemporary Asian-inspired restaurant; espresso bars, cafés, and even an Indigenous kiosk in collaboration with chef Aunty Beryl Van-Oploo. Each is tailored to the gallery’s diverse audience and cultural messaging. “What message does the venue want to send?” McCloskey asks. “Who are their guests? How can 73 BUSINESS VIEW OCEANIA VOLUME 07, ISSUE 04 THE FRESH COLLECTIVE
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