Following the purchase of Warrenmang by the Du Family at the end of 2017 and then being closed for 8 months for much needed renovations, Warrenmang Winery and Resort is well and truly now open for business with a refreshed and revitalised look.
The Du family successfully owns a machinery manufacturing company and a Real Estate and Investment Company in Beijing and other cities in China. Besides these areas, they have always been passionate about wine and with strong investment experience they finally chose Warrenmang Winery and Resort as their new and exciting investment in Australia. Their aim is to turn Warrenmang into the only destination for weddings, events and conferences in the Pyrenees. Also not forgetting the marketing of the amazing wines produced.
New Warrenmang is now operated and lead by a strong team, each of which has extensive knowledge in their areas of expertise including Winemaking, Marketing, Events, and of course the restaurant has a fantastic chef with extensive experience gained from working around the world.
The Du family are extremely dedicated to carrying on the work of the Bazzani family and also giving Warrenmang the injection of life it really deserves.
SC Dominelli started her career at Laetitia Winery, focusing on Chardonnay and Pinot Noir, on the Central Coast of California. While undertaking a Bachelor of Science in Wine and Viticulture at California Polytechnic State University, she worked locally for Talley Vineyards and interned at Goldeneye Winery in Anderson Valley, where the 2005 Pinot Noir was served for Barack Obama’s inaugural luncheon in 2009. After becoming the first female vineyard manager intern in her final year at University for Gallo Vineyards on the Central Coast, she gained experience in irrigation management for J. Lohr VIneyards in Paso Robles.
With a strong performance in both vineyard and winery, she has since worked in Napa Valley, New Zealand, Kangaroo Island, Margaret River, Grampians, Pyrenees and has churned through 22 vintages, 15 wine regions and 3 countries.
Trained in his home town of Sydney, Australia, he worked his way up in some of the finest restaurants in Australia such as MG Garage (Restaurant of the year 2000 of Australia) & Salt (2 chef hat award). Then he moved to Hong Kong and worked as chef de cuisine of MO Bar at the prestige Landmark Mandarin Oriental Hotel under the 2 star Michelin chef; Richard Ekkebus, where he picked up more the knowledge on the finest products and importance to precision.
After 6 years away from Australia, Chef Dang has landed in wine country of Victoria, where he quickly gained one chef hat status (maximum 3 hats). He then went on to start his own consulting business, before returned to the buzzing city of Shanghai and put his personal touch in the new Napa Wine Bar & Restaurant, opened in late March 2013. Within a short time, Napa has already been awarded the “best fine dining” restaurant by “That’s Shanghai” Magazine food & drink award 2013. Chef Dang has also been selected to become the launching of the “beauting” campaign chef of the prestige champagne brand Pierre Jouet Belle Epoque 2004 in China. This make him the first Chinese ethnic chef to be selected amongst other Michelin Stars chefs in other world major cities. In December 2013, he was part of the judge juries for China/Hong Kong team selection of the prestigious Bocuse D’or competition, and was the Jury for Bocuse D’or Asia Pacific selection in Shanghai in 2014 In the middle of February in 2014, Patrick relocated to Hong Kong and opened Cocotte, a French Restaurant in the heart of NoHo. • In collaboration with Catering Depot Inc., Chef Dang is the chef/partner for the soon opening SAAM food & drinks, and in short time he has gained raving reviews and won awards.
0409 230 020
Ashleigh and Annie
03 5467 2233