Who ARE the team behind Eate collective?
We are lucky to have so many passionate members and skilled tradespeople who support us in all aspects of our business. However, here’s a little introduction to the engine room of the collective.
Meet our founders
Sam, CEO
Having worked in restaurants since the age of 14, Sam’s always felt at home in the kitchen. Alongside co-founder Dean, he has worked with some amazing names in our industry and has done everything from exclusive tasting menus to large scale catering. Sam’s love of collaboration in cooking is the driving force behind EATE.
Dean, Development
Dean started his work life in banqueting kitchens. This high-pressure environment has given him a strong work ethic which he brings to every aspect of the business. You never find him far from the food lab, developing recipes and exciting new cuisine; experimenting with new culinary tech is his speciality.
Najim, CTO
With previous experience working for high-precision engineering firms, Najim is fully equipped to handle any challenge thrown at him when developing software. EATE has some exciting software in the works, for that matter - and with Najim’s mix of creativity and technical skill we are making it happen at a blinding pace.
Eate Collective History
As young chefs working our way through the culinary industry, building contacts, and gathering experience, EATE’s founders Sam and Dean realised that there are a host of problems that independents in this ecosystem experience, and yet there is very little tangible support available.
With this in mind we decided to found EATE. EATE is a collective of chefs, restaurateurs, farmer producers, and independent operators at every stage of the culinary process. Our goal is to connect like minded people in the food world and allow them to collaborate and innovate without any of the usual challenges this can involve. Joining us is free and easy to do by clicking the button below.
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Begin to develop our membership benefits and accreditations. The focus shifts to what long term positive effects we can have on innovation in the culinary industry. ”
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Awarded grants on the Santander Universities scheme and open for our first round of investment.”
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The collective membership reaches over 100 members.”
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Bristol and beyond. EATE starts to gain traction in its new home with an exclusive one night only pop up. Once again collaborating with some amazing companies, this time in the Bristol food scene.”
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We begin to break into the private dining scene with our unique collaborative style. EATE is officially born as we produce private menus using the best of what local companies.”
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The team starts to win local competitions including the Cities very own Hells Kitchen.”
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Sam and Dean begin their first culinary exploits as independents putting on charity tasting menus in pubs around Brighton.”
