Celia Hay

Celia Hay, chef, BA, MBA, M.Ed, AIWSMG 6085

Celia's passion for great food and fine wine led her to establish the New Zealand School of Food and Wine in 1995 As well, her creative talents inspired her to establish a number of hospitality businesses including the award winning Hay's Restaurant in Christchurch and the Duvauchelle Store and Café located in Akaroa Harbour near Christchurch. Damage to Celia’s building, where the businesses were located, and the destruction of her home in the Christchurch earthquake of February 22, 2012 has resulted in Celia moving to Auckland with her three children and establishing a new campus in Auckland’s Viaduct in 2012.

Celia is a qualified chef and holds the WSET (London) Diploma of Wine. She is a Master of Education (Distinction) and Master of Business Administration.

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 and people wishing to establish their own café, restaurant or catering business.

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.