Our teaching staff have a wealth of knowledge gained from working around the world, and are passionate about creating the next generation of hospitality professionals.
The New Zealand School of Food & Wine Founder and Director. Information about Celia and the history of the school can be found here.
Michael is our coffee guru, and has taught hundreds of baristas how to make the perfect espresso. Michael has been perfecting his craft in Auckland for more than 10 years. In addition to teaching with us, he can be found advising businesses around the city and operating as Head Barista and as a latte artist.
After completing his culinary training, Clint gained experience in restaurants in Auckland and around the United States, where he found his passion for smoked meats and authentic flavours. After teaching our students he can be found at his restaurant Morepork BBQ in Ponsonby.
Joining us for July 2017, Will originally trained in Auckland, winning medals at the World Student Chef Olympics during his studies, before heading overseas. He worked as a head chef in a 5 star hotel in London before 10 years at sea as a private chef aboard super yachts. On his return to New Zealand he has worked at Sky City, operated his own Auckland cafe, and comes to us with previous culinary teaching experience.
A second generation School of Food & Wine 'family' member, Lottie completed a cookery qualification with us. After graduation her career took her to sea, working on super yachts around Australia and the Pacific. Her speciality is tempting cafe fare, which she delivers every day in our adjacent cafe.
A Swiss native, Stefan trained in his native country before gaining experience in illustrious Michelin starred establishments. Stefan's philosophy is by having a thorough knowledge of the foundations skills of cookery, his students will be able to add their own creativity and flair throughout their career. Stefan is based at his newly opened Oak Estate in Bridge Pa Triangle, coming back to Auckland to teach specialist classes and events.
Originally from Bordeaux, Franck's career has focussed on fine dining establishments, including Michelin starred restaurants, and hotels around Europe and the USA. Before moving to New Zealand Franck's teaching history includes the famed Glion Institute of Higher Education in Switzerland and Australia's Blue Mountains Hotel School. Franck's vision for his students is to show them the world of opportunity which awaits, and to teach them skills for the very highest level of service.
Grant has over 25 years' worth of experience working in and as a business advisor to the hospitality sector, both in the UK and New Zealand. His speciality is in Bartending & Cocktails, as well as professional qualifications such as Food Safety and Licence Controller Qualifications (LCQ). Grant believes that with gaining knowledge, people will gain confidence and love for what they do.
Joining the team for 2018, David brings experience from an illustrious career including 1, 2 and 3 start restaurants - New Zealand's Sky City Grand and The George, and London's Royal Opera House, the Ritz and Claridge's. During recent years he has travelled extensively in Asia and Australia consulting on a range of projects. He is an experienced tutor and mentor, wanting to inspire his students by 'lighting the fire within rather than beneath'.
Ralf is our resident pastry chef, working as a patissier and confectioner in Europe before settling in New Zealand and continuing to work in this field here. In recent times he has focussed on product development before becoming a specialist pastry tutor with MIT. Ralf teaches his specialist subject to our full time culinary students and a variety of weekend and evening classes.
Joelle first fell in love with wine over a glass of big buttery Chardonnay and she has since gone on to become a highly accomplished trained journalist, editor, wine writer and author (of 16 published wine books) as well as a graduate of the WSET Diploma.