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Celia Hay, BA, MBA, MEd

Celia’s passion for great food and fine wine has led her to establish Hay's Restaurant and the New Zealand School
of Food and Wine.

Celia’s first culinary business was The Preservatory Delicatessen, which she opened with her sister, Gill, in 1985.
A second deli followed three years later in the city centre of Christchurch.

In the early 1990s Celia completed a Master of Business Administration as well as qualifying as a professional chef.

In 1994 Hay’s opened and quickly gained recognition as a culinary destination. With lamb raised on the Pigeon Bay farm of Celia and Allan Hay, Hay's has become New Zealand’s lamb restaurant, each night offering a selection of three or four different lamb dishes.

The New Zealand School of Food and Wine was established in 1995.  Celia’s experience as a chef and restaurateur has enabled her to develop a range of courses in various aspects of the hospitality industry, suitable for both amateurs and professionals.

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.

Celia’s academic achievements have continued – in 2006 she completed a Master of Education with distinction, while continuing to run a variety of cookery, wine and management courses at her school.  Currently she is completing the Wine and Spirit Education Trust (London) Diploma of Wine.

Celia has three children: Oliver 14, Daniel 12 and Alice 5.