Before joining Amisfield in June 2012, Craig spent several years working in some of Marlborough’s best known wineries, filling roles ranging from Cellar Hand through to Chief Operating Officer.
Originally qualified as a Chartered Accountant, Craig’s OE saw him spending six years in London in a variety of corporate development roles. It was during his travels abroad to wine regions in Europe and North & South America that his passion for wine, and in particular cool-climate wine regions, was kindled and in 2004 Craig completed a Post Graduate Diploma in Viticulture and Oenology at Lincoln University.
Away from Amisfield, Craig spends his time with his family, or outdoors hiking, snowboarding or fishing around Central Otago.
Dr Stephanie Lambert
Born in New Zealand, Stephanie moved to Australia when she was 17 to study her Ph.D. in Oenology at the University of Adelaide before working in McLaren Vale, Oregon, Napa Valley and Burgundy.
As a winemaker, Stephanie loves the excitement each new harvest brings and the opportunities it holds, but her favourite times at Amisfield are the quieter times, when she can be in the winery, listening to music, pottering, tasting, and enjoying the little things the winery has to offer.
With her young son, days are less about adventures around the world and more about quality family time and enjoying the simple things it brings.
Born on a wine farm in South Africa’s Western Cape , wine farming is in André’s blood. André moved to New Zealand’s South Island in search of a new life with his family, and he found just that at Amisfield. Since then André has watched his daughter grow up between the vines that he's helped plant, grow and take care of.
André has now spent over a decade growing grapes at Amisfield and finds great reward at the end of a season – knowing what a challenge each vintage was to grow through the exquisitely stark and contrasting conditions the region offers.
Adopting Central Otago and the Amisfield vineyard as his family’s home, André spends his time enjoying visits to his family’s crib on the Dunedin coast.
Vaughan’s love of cooking was inherited through his mother, who trained him to bake before he could even see over the counter. After beginning his career in some of Auckland’s top restaurants, Vaughan spent a decade building his experience at some of the best restaurants in the world.
Vaughan is passionate about sourcing quality New Zealand produce. In the kitchen, his elegant dishes complement the variety of Amisfield wines, and he loves nothing more than the excitement each lunch or dinner service brings.
Out of the kitchen, Vaughan spends time with his wife and young son, or can be found hunting, fishing and foraging for native New Zealand foods.
Food & Beverage General Manager
It was Larni’s desire to escape her small home town in Hawkes Bay to the big cities of the world, that introduced her to a career in hospitality.
After having worked in the hospitality sector for over a decade, most recently in Europe Larni returned home to New Zealand. It was a personal dining experience that first put Amisfield on her radar. Blown away by the unique surroundings and the best food and wine the region had to offer, it wasn’t long before she was leading the Amisfield food & beverage team.
Larni genuinely loves the hospitality industry and everything that the Queenstown region has to offer, and finds the best part of her day is when she can be the best part of someone else’s.
Originating from Scotland and educated in England, Gill came to New Zealand after taking a gap year once she’d finished school, and was swept up by everything the country had to offer. After realising that she was well and truly a Kiwi at heart, Gill moved to the South Island and found herself at Amisfield a few years later.
Gill’s love of wine began through her travels around Australia, New Zealand and South America. Gill holds a special place in her heart for the 2013 Pinot Noir after working on the weekends for that vintage at the winery.
Outside of Amisfield, Gill spends her time around the hills, mountains and trails of Queenstown and of course, experiencing the local food and wine of the region with friends.
Olivia’s love for travel landed her in the hospitality industry. Through her 20s, Olivia worked in fine dining restaurants from Perth, to London, the USA, and Europe and everywhere in between. After moving back to New Zealand she took up a part time job at Amisfield’s Cellar Door for a season of skiing. 13 years later and Olivia has worked her way through five official job titles and has definitely found her niche doing something she loves.
When she’s not working, Olivia is found walking around the beautiful lakes of Queenstown, chatting the night away with friends and family and always looking for opportunities to travel.