Meet the people using EcoBurner
Chef Thomas Connell
Admirals Cove, Jupiter, Florida
After more than 40 years in the kitchen, Chef Thomas Connell, Executive Chef at Admirals Cove, knows what it takes to deliver flawless events. When he discovered the EcoHold Banqueting Cart, it transformed how his team stages, transports, and serves food — improving temperature control, safety, and efficiency across every service. Read how EcoHold is helping Chef Connell make banqueting smoother, smarter, and easier than ever.
Fairmont, Singapore
Chef Vijayakant Shanmugam, Director of Culinary
Fairmont Singapore changed from using single-use gel and wick pots (sternos) to heat their buffets and started using EcoBurner and EcoServe instead. This simple switch saved:
- Waste: 570,445 gel pots (28,522 kg)
- Carbon: 120 tonnes
- Water: 106,260 ltrs
- Staff hours: 4,723 hrs
- Cost: SGD118,075
Chef Jay
Lady Caroline, Cleveland, Ohio
The Lady Caroline cruise ship offers guests buffet while cruising around Lake Erie so a portable heating source that is safe to handle is essential. Chef Jay has completely eliminated open flames from the buffet, replacing them with EcoBurners’ innovative heating technology. This switch not only ensures the safety of the staff and guests but also reduces the risk of accidents on a busy cruise ship.
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”
