Founded by Celia Hay, the New Zealand School of Food & Wine has been educating the next generation of baristas, chefs, restaurant & café managers, sommeliers and wine professionals, hospitality- tourism entrepreneurs as well as people who just love good food since 1995.
The W&F Celebration is the annual wine and culinary event of the New Zealand School of Food and Wine.
About Celia Hay
Celia Hay's fascination of flavoursome food, international cuisines, fine wine and the art of hospitality led her to establish Hay's Restaurant in 1994 and the New Zealand School of Food and Wine in 1995 in Christchurch, New Zealand. Using certified organic lamb, sourced from her family farm, Inveralloch in Pigeon Bay, Banks Peninsula, Celia was able to carve out a unique dining experience at Hay's Restaurant. Under Celia's guidance Hay's developed an extensive winelist, featuring over 200 premium new Zealand wines and achieved Wine Spectator Award of Excellence from 2005 - 2009.
Celia is founding chair - president of the New Zealand Sommeliers and Wine Professionals Association and a member of Foodwriters New Zealand.
Celia sits on the board of Heart of the City, Auckland City's Business Association and is involved in the development of Auckland's Food and Beverage strategy with Auckland Tourism, Events and Economic Development (ATEED) and Auckland's international education strategy with ATEED's Study Auckland education advisory group.
Celia's book, How to Grow your Hospitality Business: a guide for owners and managers provides invaluable advice to hospitality students and people wishing to establish their own café, restaurant or catering business. The 3rd edition was published in 2017.
Celia has recently completed the second edition of the New Zealand Wine Guide which is now available for purchase. It is the text book of the new Certificate in New Zealand Wine NZQA approved Micro-Credential.
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