Our Educators are professionally involved in the wine industry,
from wine-making and marketing through to fine wine retailing and research.
They are dedicated to sharing the knowledge, personal stories,
expertise and experience gained through their years in the Australian wine industry.
Hylton McLean has held several roles within the wine industry with a career spanning over 30 years. During an academic career at Roseworthy and later at the University of Adelaide, Hylton taught and conducted research in Oenology. Then, after serving 10 years as the senior winemaker at Orlando wines, Hylton and his partner Jane Bromley fulfilled their dream of establishing a vineyard on their doorstep, producing small-batch cool-climate wines. Their winery Honey Moon Vineyard is located in the Adelaide Hills and their Shiraz was awarded the inaugural trophy for Best Wine of Provenance in the 2017 Adelaide Hills Wine Show. Hylton’s love for wine and commitment to the industry shines through in everything he touches.
Marcell is the Head Sommelier and Wine Buyer at Magill Estate Restaurant and, with his cross-functional background, re-defines the role of modern-day sommelier. After obtaining a qualification in food engineering and winemaking operations, Marcell started his career as a food product developer before turning his hand to wine. He began working as a sommelier while undertaking a Master's degree in gastronomy. His curiosity for memorable wine experiences led to a PhD in food, wine and emotional pairing at the University of Adelaide in collaboration with Wine Australia and UC Davis. At Magill Estate, Marcell creates memorable experiences with a twist of science. He is also in charge of coordinating and designing the food, wine and hospitality courses of Le Cordon Bleu Australia. He has been a contributing author in several academic and industry journals and continues to evolve as a wine judge. And if that wasn’t enough, he recently co-founded a wine label (LUDO wines) to make brave wines with transparency, curiosity and precision.
Yaelle Saltman has a background in winemaking, the art of wine sensory and in food & wine pairing. In 2001 Yaelle completed her Oenology degree from the University of Adelaide. Fresh from Uni, she then travelled the world, working her way from cellar hand to head winemaker in wineries in Bordeaux, the Napa Valley, New Zealand and Israel. In 2011 Yaelle began a PhD with a focus on wine sensory at the University of Adelaide, and since its completion, Yaelle has been working on a range of sensory projects at the University as a sensory panel leader. Yaelle truly loves the opportunity being a wine educator and wine communicator gives her to share the stories, knowledge and experience she has collected throughout her career.
After graduating from university with an applied chemistry degree, Sean started life with Kodak, travelling the world as one of their motion picture experts. This led to a job in the early '90s running a motion picture lab in Wellington, NZ, where he worked on several films with Peter Jackson and spent his spare time helping friends make pinots in the Wairarapa. By the late 90's Sean was in Johannesburg running a motion picture lab and using his leave to make chardonnays just outside of Capetown. Well and truly bitten by the wine bug, Sean arrived in Sydney in 2003 and started a winemaking degree at Charles Sturt University in 2005 with a vague notion of transitioning out of film into the wine industry. After graduating, Sean was a contract winemaker on the far south coast of NSW, where he remained until early 2020 when fires burnt out the wineries in the region. Sean and his family moved to Adelaide, where he's worked the last two vintages with Mclaren Vintners in anticipation of setting up his own label in the not too distant future.