Larry Jorgensen
Larry is the Sales & Marketing Manager for Celestial Bay. Born in Canada, Larry moved to Australia in 1986. When he met his future life partner, an Australian travelling through Canada, destiny seemed to be unfolding before his eyes. He had long held a fascination with the country which developed in childhood from a picture-book of marsupials, a tin of Australian peaches consumed during a particularly cold Canadian winter's night and watching the television show "The Magic Boomerang". So it was he found himself hitch-hiking accross Australia to Perth following his girlfriend, his heart and other things into the future. Larry has been in the wine industry since 1996 when he started working at Lamont Winery in the Swan Valley to fill in a bit of spare time on a Saturday evening. Spare time became full time when he accepted an offer to manage Lamonts' cellar door. To increase his wine and business knowledge, he enrolled in the University of Adelaide Associate Diploma in Wine Marketing, completing it in 2002. He enjoyed most the annual pilgrimage to Adelaide for the week-long sensory evaluation residential. During his 10 years in the Swan Valley, Larry worked with the Swan Valley Regional Winemakers Association and the Swan Valley and Eastern Region Visitor Centre Advisory Board in helping to build the regional brand and intends to utilise the skills gained from this experience to bring Celestial Bay to the world. He is a lecturer in wine appreciation for the Wine Industry Association of WA and tastes wine at every opportunity. The lifetime tasting highlight thus far is a 1995 Guigal La Turque. A dinner for his 40th birthday at Matsuri restaurant, which included sashimi, preserved ginger and a bottle of 1998 Henschke Joseph Hill Gerwurztraminer, stands alone as his most surprisingly enjoyable food and wine experience. |
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Nicholas Ng
Nicholas does many things at Celestial Bay, with a primary focus on export marketing and business development. Together with years of fine dining service and management experience in the hospitality industry in Singapore, Nicholas also brings to Celestial Bay a depth and breadth of knowledge gained from formal studies in wine business at Edith Cowan University, Joondalup. Nicholas is passionate about wine, having experienced some of the finest vintages of both Old and New world wines. The most amazing wine he has tasted to date is a bottle of Cabernet Sauvignon,1959 Chateau Latour, enjoyed with the company of an amazing friend “Phillip Mosimann” of London. With food and wine, simplicity and complexity (simultaneously) excites Nicholas’ tastebuds, and he recalls a dinner, which served the finest of Asian delicacies to which he matched a bottle the lightest, most honest of Hermitage by Paul Jaboulet. Nicholas has been told many times that he bears an uncanny resemblance to Ronnie Corbett and he's cool with that. |
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Barbara Webster
Barb is the Finance and Administration Manager at Celestial Bay Born in Burma, Barb lived in London before moving to Perth 20 years ago. Barb started with Celestial Bay in its very early stages where her typical day included anything from pricing and purchasing rootlings, guinea fowls and sheep to understanding Wine Equalisation Tax and export procedures.(What's changed Barb?) Barb has enjoyed the journey thus far. As a part of the dynamic and balanced team, she is particularly proud of her contribution to the development of the Goose Chase branding concept and of how much Celestial Bay has grown in the short space of time. Barb processes the wages at Celelstial Bay so is everyone's favourite person on Thursdays. We have all learned that getting in between Barb and lunch can be life-threatening, and marvel at her ability to accomplish so much in a working day when much of it seems to be taken up by trading shares online. Barb loves Indian cuisine and Tujunga skins at Panchos in Vic Park is the best, particularly with a glass of Celestial Bay Shiraz, although Southern Comfort on the rocks would be equally satisfying. Her long term goal is to tarnish Bernard's reputation by persuading him to introduce a sweet style to our range. | Barb refuses to give us a photo, |