The CEO Magazine • 29th January 2021

Casa di Langa showcases how luxury can be sustainable

Situated in the heart of northern Italy’s Piedmont region – famous for its prestigious wines, delicious food and grand mountains – is Casa di Langa, a new sustainable luxury hotel scheduled to open in the Northern Hemisphere’s spring this year.

The CEO Magazine • 20th January 2021

Cape Byron Distillery: A story of gin, family, and good business

The birth of Cape Byron Distillery, located in the hinterland of New South Wales’ Byron Bay, came about through a serendipitous friendship between Eddie Brook and Jim McEwan, one of the world’s most awarded distillers and creator of The Botanist Gin.

The CEO Magazine • 30th November 2020

SGC is rewriting the rule book on Bordeaux’s revered vintages

Established in 2006 by former financier Arnaud Christiaens, SGC Group is a premium wine producer born out of passion and a dream to create luxury wine from the best Bordeaux soil.

The CEO Magazine • 28th October 2020

Green movement is sweeping the wine and spirits world

Across the world, a collective green movement among wine and spirits producers is in motion. From transforming carbon dioxide into vodka to creating paper-based bottles, the alcohol industry – one that depends on a healthy ecosystem – is enacting change.

The CEO Magazine • 13th October 2020

Shang Brew offers culinary fusions with craft beer pairing

Shangri-La Group, Asia–Pacific’s leading luxury hotelier, has recently entered the craft beer sector with the launch of its first standalone restaurant – Shang Brew – on Mainland China, in collaboration with Chinese state-owned steel company Shougang Group. The new venue, which opened beginning of October, serves a variety of craft beers brewed in-house, as well as local and international influenced dishes. The brewery can accommodate up to 245 diners, with various spaces on offer, including h

The CEO Magazine • 8th October 2020

Good Food Month puts Australian chefs in the spotlight

For the past 22 years, every October, Sydney’s food scene is put front and centre for Good Food Month to celebrate the very best of NSW culinary talent. And this year, the need for support and praise is more significant than ever before.

The CEO Magazine • 2nd October 2020

00 Wines is seeking to innovate the luxury wine market

When Chris Hermann started 00 Wines of Willamette Valley, Oregon, with his late father Richard Hermann in 2013, he did not foresee the growth and recognition the small family business would soon receive. The passion project began with five barrels of pinot noir – the first batch of an experimental vintage, followed by a widely released vintage in 2015.

The CEO Magazine • 2nd October 2020

Wine-tastings have evolved from cellar doors to living rooms

Wineries, winemakers and wine educators across the globe are bringing the vineyards, cellar doors and tasting rooms directly to the participant’s home through virtual wine-tastings. Digital connection and the use of communication video platforms such as Zoom have aided and saved many businesses this year, including the wine sector.

Brews News • 30th September 2020

Beer club resurgence helps brewers grow communities

COVID-19 has seen many breweries look to direct-to-consumer sales and online stores as a means to replace lost on-premise sales. It has also seen breweries renew focus on their regular subscription services and beer clubs. We take a look at the business case for beer clubs, what they are and what the brewers aim to achieve with the model.

The CEO Magazine • 21st September 2020

Ben Bayly brings native New Zealand cuisine into the limelight

Ben Bayly has much to celebrate; not only has the chef, business professional and reality TV guest opened a new restaurant during a pandemic, but the new Auckland venue is a soaring success.

The CEO Magazine • 11th September 2020

Wagyu beef: An ultimate guide to Japan’s premium cut

Why Wagyu is one of the most expensive meats in the world

The CEO Magazine • 2nd September 2020

Otter Craft Distilling is offering personalised whiskey barrels for A$12,000

Seven years ago, brother and sister duo Eduard and Julie Otter started their journey of transforming a passion project into a viable and sustainable business – Otter Craft Distilling (OCD). Eduard’s experience in the hospitality industry – from working behind bars and managing them to various roles at Pernod Ricard – and Julie’s background in luxury brand management and as former CEO of Sass & Bide were combined to create a premium whiskey and vodka brand. The aim was to build a business that

The CEO Magazine • 27th August 2020

Thokozani Wines and Hospitality is transforming farmers into shareholders

Growing up the daughter of two agricultural labourers in South Africa, Denise Stubbs CEO of Thokozani Wines and Hospitality, saw the wine sector as the Hollywood of the farming industry. But despite her fascination with agriculture from a young age, Denise believed it was never on the cards for her. Instead, she pursued her first passion – fashion design. “I went through many phases – fashion design, human resources, project management – however, it was always a dream to give back to my commun

The CEO Magazine • 27th August 2020

Rockpool Dining Group gears for a better and stronger future

CEO Thomas Pash shares how the pandemic has reset and strengthened one of Australia’s largest restaurant groups.

The CEO Magazine • 19th August 2020

South African wine: How the sector is working to reclaim its future

The hardships of 2020 further highlight South Africa’s determination to save, support and secure the future of its thriving wine industry.

Pellicle • 8th July 2020

Far Away from Trouble and Worry — Wildflower Brewing & Blending in Sydney, Australia —

My Old Man by Mac DeMarco plays in the background as Topher Boehm adjusts his seat to catch the last rays of the afternoon sunshine. Tucked away in Sydney’s Marrickville among the warehouses, repair shops, and vast industrial spaces is his brewery, Wildflower Brewing & Blending.

The CEO Magazine • 3rd July 2020

Mirazur introduces new Lunar menu inspired by the cycle of nature

Views of the French Riviera, several levels of vegetable gardens baring the freshest produce and a chef who has worked in Paris with Alain Passard at Arpège and Alain Ducasse at Hotel Plaza Athénée combine to make Mirazur the ultimate restaurant experience.

The CEO Magazine • 30th June 2020

Winemakers fight climate change: How industry is battling its biggest challenge

In most countries, whether for indulgence, hobby or economic value, wine is part of life. It is also an agricultural product significantly at risk from climate change. Four winemakers share how they are dealing with the increasingly unpredictable seasons.

The CEO Magazine • 20th April 2020

Pomelo + Online brings restaurant-quality meals to your door

In the past few weeks, another hospitality business has had to turn its light off – a saddening occurrence that’s becoming all too common in light of COVID-19.

The CEO Magazine • 17th April 2020

The Duchess introduces a refreshingly new way of drinking

From craft beer to vegan wines, consumers are changing their focus once again and the demand now calls for an even healthier alternative: ‘nolo’ aka no- and low-alcoholic beverages.