Celia hay

 
 

For me, sharing delicious food, wine with friends and family is an essential element of life.

My career has been dominated by establishing different businesses within hospitality. I love the creative challenge of developing a new business plus the fact that we are also creating something delicious that gives many people so much pleasure. To me, this is enormously satisfying.

My passion for great food was the motivating force that lead me to establish Hay's Restaurant (1994) and The New Zealand School of Food and Wine (1995) and more recently, the Duvauchelle Store and Café (2007) en route to Akaroa along with my range of inspired organic/more healthy pies; Celia’s pies.

In 2000, I wrote my first book, How to Grow your Hospitality Business: a guide for owners and managers. A fully revised edition was published in 2006. This book continues to provide invaluable insights and advice about setting up hospitality businesses - both big and small.

I like to learn. History was the source of my first academic success and even today, in a world where history seems irrelevant, I like to insert small historical excepts into my classes. I completed a Master of Business Administration part-time while running the Preservatory with my sister, Gill. I then completed the New Zealand Trade Certificate in Cookery which formally qualified me as a chef. More recently I have completed a Master of Education with distinction - specialising in adult education; something that I am profoundly passionate about.

In 2009, I completed the Wine and Spirit Education Trust (London) Diploma of Wine and now, I am an Associate of the Institute of Wines & Spirits.

I live in Christchurch, New Zealand with my three children, Oliver 16, Daniel 14 and Alice 7.

 

About Celia

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