Award-winning chef Nick Gardner has joined the Campbells of Rutherglen winemaking team after an illustrious 20-year culinary career.

In 2013 he received the famed Good Food Guide Josephine Pignolet Young Chef of the Year Award. Before arriving at Campbells, he worked at a range of hatted and Michelin Star restaurants in Australia and across Europe.

Along the way he also achieved qualifications in viticulture.

Campbells Wines Managing Director Jane Campbell said: “Nick is a great cultural fit for Campbells, he’s passionate and excited about his career change and the wine industry.

“In addition to his viticulture and sommelier qualifications, Nick’s enthusiasm to learn our way of wine making, under the mentorship of our winemakers Jules Campbell and Ian Diver, is warmly welcomed.

“There is a lot of opportunity for Nick at Campbells Wines, and once he has settled into his Assistant Winemaker role, he’s expressed interest to help us with our events menus and pairings for our wine tasting notes, which is of great value to our team and clientele,” Jane added.

Besides being an expert in the kitchen, Gardner also has experience as a small business owner.

“Just prior to Campbells, my wife and I ran a deli/restaurant and wine bar for seven years in Kangaroo Valley in the NSW Southern Highlands,” he said.

“It was a great little business, we primarily catered for day-time dining and weekend celebrations.

“During our time at the deli we wrote a cookbook titled A day in the deli. The concept was 5am till midnight. Every recipe correlated with what we were cooking and preparing at the deli. We even worked with a sommelier to pair wine with our recipes.”

“However, family life drew us to the border region, but I’m really enjoying my new career direction and lifestyle.

“I am blown away by the broad spectrum of Campbells wines. A lot of people love the full-bodied reds, but I think Campbells whites are equally as impressive, right through to the world-famous fortified wines,” said Nick.

When it comes to his new role, the aspiring winemaker says he is excited to learn and is determined to play his role in maintaining the consistency and quality of Campbells wines.

“Securing the customers seal of approval is important,” said Gardner.

Campbells Wines, which will celebrate its 155^th anniversary in 2025, also welcomes two other new starters – Lee Dashiell as its Cellar Door Manager and Izaac Cameron as Maintenance Manager.

Dashiell is a former magazine creative director and graphic designer who hails from New York. He joins Campbells from All Saints winery in nearby Wahgunyah, where he worked as the Cellar Door Manager.

Dashiell said he was attracted to Campbells because he could combine his two passions into one role, quality wine and graphic design. 

“I’m looking forward to helping Campbells achieve its business objectives and providing a superior customer experience for its clients,” he said.

I’m thrilled my design experience will be utilised for the winery’s collateral. Campbells has a great team.”

Izaac Cameron, a boilermaker by trade, is Campbells new Maintenance Manager.

He joins the winery after six and a half years at JC Butko Engineering in Wodonga.

“As a Rutherglen local, I have always had great exposure to Muscat and I really enjoy a glass or two of Campbells Bobbie Burns Shiraz,” said Cameron.

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