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 9博体育 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 from 2005 - 2009.

Both businesses flourished and Celia went on to establish the Duvauchelle Store and Caf茅 located in Akaroa Harbour and Celia's Pies, a concept for healthy pies featuring the organic Pigeon Bay lamb and 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 9博体育 and Wine to Auckland.

Celia is a qualified chef and holds the (London) Diploma of Wine. She has a Bachelor of Arts in History, Master of Education (Distinction) and MBA Master of Business Administration from the . In 2016 Celia gained the credential and is certified by the

In 2023 and 2024, Celia was listed in New Zealand's 50 Most Inspiring Women of Influence in Food and Drink.

Drawing on Celia's wealth of experience as a chef and restaurateur she has been able to develop a range of comprehensive programmes and short courses to reflect the growing skills needed by successful hospitality 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, provides invaluable advice to hospitality students and people wishing to establish their own caf茅, restaurant or catering business. The 3rd edition was published in 2017.

In 2014, Celia published which was awarded the Best in the World for Wine and Tourism. This is approved as the textbook NZQA wine unit standards. Celia completed the second edition of this book in 2020. It is the text book of the new Certificate in New Zealand Wine NZQA approved Micro-Credential.

Celia is founding chair - president of the and a member of

From 2017 - 2023, Celia was on the board of , Auckland City's Business Association and has been involved in the development of Auckland's Food and Beverage strategy and Auckland's international education strategy. From 2020/21 Celia was appointed to the Interim Workforce Development Council (WDC) for Services.

In 2022, Celia was awarded the Sir George Fistonich medal for services to Wine Education in New Zealand.

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.

You can view a selection of from her column in the New Zealand Herald's .

Celia's and Twitter:

Celia's