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 two decades 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.

Ben is a born and bred Wellingtonian. He started as cellar hand at Amisfield shortly after arriving in Central Otago in 2014.

Ben’s fascination with grapes began in the Beaujolais region of France in 2009 where he worked with a small family-run Domaine. He returned to NZ with a new love for grapes and wine. He hit the books and completed a Post-Graduate Diploma in Winemaking and Viticulture at Lincoln University, Canterbury. He loves working with Pinot Noir and has a soft spot for Riesling. He loves the buzz and dynamism of harvest but the most rewarding part is sharing Amisfield wines with family and friends.

Ben lives in Wanaka with his wife Lucy, son Louie and daughter Zoe. He loves the beauty of Central Otago, splashing in the lake in Summer and hitting the slopes in Winter.

George started his career with an Apprenticeship in Horticulture at Dunedin Botanic Garden. His passion for plants and the outdoors led to further education at Lincoln University where he graduated with a Bachelor of Viticulture and Oenology in 2013. After working harvests in Marlborough, Wairarapa, Central Otago and two seasons in Germany he returned to settle in Central Otago.

George started with Amisfield in 2018 drawn by the opportunity of working for an industry leading organic producer of premium Pinot Noir. He loves the challenges of the Central Otago climate and our incredible site under the Pisa Range. Outside of viticulture George loves spending time in to his garden in rural Central Otago with family, friends and Lucy the wild Labrador x GSP.

Lauren believes the most memorable brands begin with a story. Fascinated by people, craftsmanship, and the pursuit of excellence, she is driven by uncovering the human stories that give places, products, and experiences meaning.

With a background in Industrial Design and Marketing, Lauren has worked across New Zealand and Samoa, bringing together design, strategy, and storytelling to create authentic brand experiences across tourism, FMCG, and retail.

Now surrounded by the landscapes of Central Otago, she draws constant inspiration from the region's raw beauty; the weathered schist, vast skies, and untamed terrain that remind her the best stories are often written by nature itself. Whether through design, photography, words, or shared experiences, her work seeks to evoke emotion and create lasting connection.

Mark Cunliffe is recognised as one of New Zealand's leading international advocates for fine wine, with more than 25 years' experience developing premium wine brands in the world's most important export markets.

Combining an award-winning background as a sommelier with extensive international commercial leadership, Mark has spent much of his career connecting New Zealand's leading wineries with influential importers, luxury hospitality groups and fine wine retailers throughout Australia, Asia and beyond.

His philosophy is rooted in terroir - the belief that great wines reflect an authentic sense of place; alongside building enduring partnerships that enhance both brand reputation and long-term commercial success.

Based in Melbourne, Mark oversees Amisfield's global commercial relationships and international growth.

Sam Davies brings a wealth of global experience and a lifelong ambition to Central Otago in his role as Chief Winemaker at Amisfield. A native of Auckland, Sam graduated from Lincoln University in 2008 with a Bachelor of Viticulture and Oenology, setting the foundation for a career that has taken him through some of the world’s most acclaimed wine regions.

His winemaking journey has included vintages across New Zealand - from Waiheke Island to Tasmania - as well as international stints in Portugal’s Alentejo and Douro regions, the Adelaide Hills, Victoria, and Margaret River.

Now based beneath the striking slopes of Mount Pisa, Sam has found a deep connection with the land and the wines of Central Otago. Beyond the vineyard, he embraces the region’s alpine lifestyle — enjoying time on the ski fields and lakes, and sharing good food, music, and company with his family.

Originally hailing from Canterbury, Simon’s career began in the Financial Services Industry, spanning a range of Senior Executive roles with notable brands such as Westpac, AMP, and Public Trust.

Fast forward to 2012, Simon was enticed into joining New Zealand's abundant and growing wine industry with a role as General Manager for Whitehaven Wine Company, based in the picturesque Marlborough region.

Now based in Queenstown, you'll often find Simon outdoors, enjoying the beautiful environments of the South Island of New Zealand with his family.

Born and raised in Johor, Malaysia, Peng's earliest culinary memories were formed in his family's coffee shop, where he worked alongside his parents from a young age. Inspired by his mother's cooking and a deep appreciation for hospitality, he began his professional culinary career in Singapore at the age of 21.

His formative years were spent in both bistro and fine dining kitchens, including acclaimed establishments Au Petit Salut and Rhubarb Le Restaurant, the latter holding one Michelin star during his tenure. Seeking further growth, Peng moved to New Zealand, joining Auckland's celebrated Clooney, where he spent three years refining his craft in one of the country's most respected dining rooms.

Peng later relocated to Taipei to work alongside Chef Nobu Lee, serving as Sous Chef at Orchid Restaurant before continuing with Lee at Restaurant Nobuo, which would go on to earn a Michelin star. These experiences shaped his precise, ingredient-driven approach and deep respect for seasonality.

In 2022, Peng joined Amisfield as Head Chef, working closely alongside Executive Chef Vaughan Mabee. Today, he leads the kitchen team in delivering Amisfield's distinctive culinary vision - one that celebrates New Zealand's exceptional produce through technical precision, creativity, and a profound sense of place.