Chief Financial and Operations Officer
Mike is Chief Financial and Operations Officer and an important part of the Management team at Cullen Wines. He is an accountant by trade and has a strong background in financial and general management across various industries, with a particular interest in strategic planning and marketing.
Mike moved from South Africa to Australia with his family in 1998 and has been involved with the wine industry in both countries for many years. As well as being a member of the Chartered Institute of Management Accountants he also holds a Post Graduate Diploma in Wine Technology and Marketing (from the University of Melbourne), and has worked with Margaret River wines for over 12 years; the last five of these with Cullen Wines.
“I enjoy being in the Cullen wine world and being based in the beautiful South West. As well as the traditional financial management, I like to make sure that Cullen’s operations exceed our customer’s expectations.”
As Production Manager, Trevor is responsible for wine operations and quality, quality assurance, occupational safety, implementation of biodynamics, and the carbon offsets program. He also looks after the bees on the estate that produce the beautiful Chardonnay Honey and pollinate the vines.
For 20 years Trevor has been an intricate part of the success of Cullen Wines, working as a winemaking team alongside Vanya Cullen. With a Bachelor of Applied Science in Winemaking, and hands on experience in respected wineries around the world, Trevor’s knowledge and skill is extraordinary. He has joined Vanya visiting some of the finest biodynamic wineries in France, including Domaine Romanee Conti and Domain Leflave, helping him hone his skills.
Trevor was born in Perth, Western Australia. A long held passion for the surf in Margaret River eventually culminated in permanently moving to the area.
As Vineyard Manager, Matt’s role is to guide the vineyard team and work in collaboration with the winemakers to manage balanced, healthy soils and vines that produce pure and clean fruit which show distinction and uniqueness to the Cullen Wines vineyards.
With an upbringing in broad acre livestock and cropping, Matt was drawn to the Margaret River region and began working in the vineyards from the age of 17. After a number of overseas trips and travels to snow fields, working vineyards and vintages in wineries both locally and overseas, exchange programs to France, Bachelor studies in Science and Agribusiness, learning from Latin American soil and plant health experts, Matt brought all of his experience and knowledge to Cullen Wines.
“What I enjoy the most about working here is the Cullen philosophy; that they are custodians of such a beautiful site and a clean and healthy environment, buzzing with life – the farm, the people, the produce, the lunches, the sundowners and being so close to an amazing coastline.”
Cellar Door Manager (Sommelier)
Nicolas is responsible for cellar door sales at the winery, and for creating the food and wine programme. He hosts private tours, tasting and food and wine flights and impresses guests at Cellar Door with his extensive wine knowledge.
Nicolas is originally from le Mans in France, which is close to Jasnieres (a district in the Val de Loire region). After finishing a Hospitality degree in Blois, Nicolas moved to the UK for three years and started work as a sommelier at Ashdown Park Hotel. In 2001 he moved to Sydney and spent over a decade working for restaurants and five star hotels; Banc, Observatory Hotel, Shangri-La and Park Hyatt. After travelling to Margaret River several times, Nicolas decided to move West for a breath of fresh air. Being familiar with Cullen wines and a keen follower it made perfect sense for him to join the Cullen Team.
“It is fantastic to be part of a very special team and obviously the biodynamic farming is a very special aspect. I enjoy talking about Cullen’s unique and exciting wines which are a true reflection of the terroir.”
Grounds Maintenance Manager
Jaime’s role at Cullen is to maintain and foster the famous biodynamic gardens and grounds at the winery, including the unique Spiral Garden, which together provide the extraordinary fresh produce direct to the kitchen. Jaimie is passionate about Cullen’s biodynamic approach to the gardens, and uses his skills and knowledge to constantly improve the Cullen produce.
Originally from South Africa, Jaimie’s background is in construction, landscaping, agriculture and horticulture and has always been interested in growing food using natural and sustainable systems. He ensures that the Cullen garden is flourishing with fresh seasonal products and the grounds are always looking their best.
“I admire the fact that we are growing food for people to consume and the biological systems we use to maintain healthy soils and symbiotic relationships throughout the business.”
Executive Chef Iain Robertson comes to Cullen Wines with more than 17 years of experience from some of the finest restaurants in WA. Since 2004 Iain has made the beautiful South West of WA his home, and there’s very little of the local fare and suppliers that he has not sampled, prepared and presented, with stunning results and to rave reviews.
For six years Iain worked at Xanadu Wines in Margaret River, first as Sous Chef, and then as Executive Chef, where his list of awards and accolades is as long as it is impressive, including six Gold Plate Awards.
Combine Iain’s passion for South West fare, his time spent indulging his love of Italian cooking in Tuscany, his professional knowledge of fine wine, his creative flair, with access to the extraordinary biodynamic produce at the Cullen Estate, and it’s a match made in heaven. As well as experimenting foraging and growing his own edible garden, Iain loves to innovate with refreshing combinations of flavours and promises to deliver meals that are a perfect complement to Cullen’s exceptional biodynamic wines. Whether it be Modern Australian, Asian or Italian inspired, Iain’s menus are an exciting addition to Cullen Wines.
“I’m very excited at the prospect of embracing Cullen’s organic & biodynamic philosophies and creating dishes inspired by the produce from the vineyards’ biodynamic gardens.”
Miriam’s role as Restaurant Manager means she is responsible for everyone dining at Cullen. A specific set of skills is required for this job; including a cool, calm temperament. Miriam knows this more than most as she has spent over ten years in the restaurant business; six of these as a successful Restaurant Manager.
Miriam came to Australia from the UK, taking in Europe, Asia, North America and New Zealand along the way, and picking up invaluable experience both in hospitality practices throughout the world, and working with a wide cross section of international tourists. She has worked in such prestigious chains as Pullman, Crown Plaza and Wyndham and locations as diverse as The Regal in Cambridge to the Quay West Resort in Bunker Bay. For the last six years, she has made her home the stunning South West town of Dunsborough, and Cullen Wines now benefits from her experience, management and energetic, positive approach to her role.
“I am passionate about creating memorable, intimate dining experiences and feel that amazing food and wine can only be enhanced by personable, immaculate service.”
Claire Warnock Chris Hofmann Alex Roy
Anton and Nic Andy Barret Leonard
Sarah and Nina