Celia Hay's great love of delicious food, 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. Under Celia's guidance Hay's Restaurant developed an extensive winelist, featuring over 200 premium New Zealand wines and achieved the Wine Spectator Award of Excellence from 2005 - 2009.
Both businesses flourished and Celia went on to established the Duvauchelle Store and Café located in Akaroa Harbour and Celia's Pies, a concept for healthy pies featuring the organic Pigeon Bay lamb and a lower fat pastry. On February 22, 2011 a series of devastating earthquakes struck Christchurch forcing the closure of Hay's Restaurant and the relocation of the New Zealand School of Food and Wine to Auckland.
Celia is a qualified chef and holds the WSET (London) Diploma of Wine. She has a Bachelor of Arts in History, Master of Education (Distinction) and MBA Master of Business Administration from the University of Canterbury. In 2016 Celia gained the French Wine Scholar credential and is certified by the Society of Wine Educators.
Drawing on Celia's wealth of experience as a chef and restaurateur she has been able to develop a range of comprehensive New Zealand Qualifications Authority programmes and short courses to reflect the growing skills needed by hospitality and tourism businesses. These courses are enjoyed by people who wish to pursue a career in food and beverage as well as food and wine lovers who are curious and just want to learn more.
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.
In 2014, Celia published The New Zealand Wine Guide which was awarded the Gourmand World Book Awards Best in the World for Wine and Tourism. This is approved as the textbook NZQA wine unit standards. Currently, Celia is working on a new edition of this book.
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 has three children, Oliver, Daniel and Alice and regularly travels south to Inveralloch, the family farm in Pigeon Bay and the home of the Hay Family since 1843.
Gisborne is the first city in the world to see the sun each day and experience the energy of that first light.
To celebrate the launch of the World Atlas of Wine (8th ed) by Hugh Johnson and Jancis Robinson, Sophie Parker-Thomson, who contributed to the New Zealand chapter and David Nash of A Seat at the Table fame, hosted a tasting of iconic Marlborough wines, selected for their sub-regional focus and tasted in Jancis's very own range of glassware.
What an incredible treat to enjoy The Fat Duck journey.
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.
Located in Auckland's Viaduct, our NZQA New Zealand Government accredited qualifications offer practical hands-on cooking and hospitality-tourism focused certificates, taught by a team of chefs, restaurant managers and wine professionals who are experts in their field and focused on the success of our students. Click here to read more about the school.
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Celia Hay has written two excellent publications, which can be used as a valuable professional resource and for those with a keen interest in food and wine.
This book appeals to wine enthusiasts as well as those looking to develop their professional wine knowledge.
If you are looking to make a financial commitment into a hospitality business, this eye-opening book will be exactly what you need.
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