Celia Hay
Celia's passion for great food and fine wine led her to establish the New Zealand School of Food and Wine in Christchurch in 1995, and a new campus in the heart of downtown Auckland in 2012. As well, her creative talents inspired her to establish a number of hospitality businesses including the award winning Hay's Restaurant in Christchurch and Duvauchelle Store and Cafe in beautiful Akaroa outside of Christchurch.
Celia is a qualified professional chef, wine expert, educator, award winning restaurateur and book publisher. Hay's Restaurant won numerous national awards as it quickly gained recognition as a culinary destination using lamb raised on the Hay family farm. Regrettably, Hay's is closed for renovations as a result of the recent earthquakes in Christchurch.
Celia's Pies are another creative initiative of Celia and a truly home grown New Zealand story where these delicious (and addictive) organic pies utilise the bounty of the land that she remains close to in her lifestyle.
Celia's book, How to Grow your Hospitality Business: a guide for owners and managers, was first published in 2000 with a revised edition in 2006. It provides invaluable advice to hospitality students-in addition to those already running or managing a business. It will soon be available as an e-Book.
Celia is dedicated to a number of children's charities through fundraising dinners and events while continuing to be a devoted mother of three children.
Drawing on her wealth of experience as a chef and restaurateur Celia has been able to develop a range of exciting and relevant programs and courses in various aspects of the hospitality industry that are suitable and enjoyed by professionals and food and wine lovers.