Meet the people using EcoBurner
Matthew Darnall
Director of Food & Beverage, St. Andrews Country Club,
Boca Raton, Florida
St. Andrews Country Club is quite simply, one of a kind. Inspired by a legacy of fine living, today’s Club is a vibrantly social and active private membership community of unmistakable character and enduring quality. Matthew Darnell is the Director of Food & Beverage at the club and he recently recorded a short video describing his experiences of using EcoServe and EcoBurner.
Graham Long
Operations Director, Fresh Food Events, Wales
Fresh Food Events focus on the wedding market in Wales where they are known for their superb attention to every detail. Graham and his team use the EcoBurner as the best portable buffet solution that also gives them the environmental benefits they seek in todays catering market.
Chef Ralph C. Feraco CEC, AAC
Kensington Golf & Country Club, Florida
Old School Sterno Is a Thing of the Past. As the Executive Chef at Kensington Golf & Country Club, we do our fair share of buffets for our members and I always found traditional Sterno to be wasteful and dangerous.
When I first saw the EcoBurners, I said, “Now here’s a solution to an industry problem”.
Karolina Banska
Food & Beverage Manager, Crowne Plaza, Dublin Airport
Vincent Egels, Director Hospitality Operations
Dubai World Trade Centre
“DWTC decided to switch from wicked fuel to EcoBurner to reduce cost and wastage and increase team and guest safety. Services are reliable and EcoBurner always goes the extra mile to ensure that DWTC receives the best of services”
