Meet Donald Wilson:

Hello, I'm Donald Wilson. I am a Culinary Lecturer at the Swiss Hotel School. Born and raised in Edenvale, my passion for cooking came from learning to cook with my Gran, Mom and Aunts from an early age. I completed my studies through the Swiss Hotel School. After completing a year’s internship in New Zealand, I graduated and worked in various establishments. I ended up at the FBI Culinary School and finally came home to work at SHS. 

 

1. What inspired you to join the hospitality/culinary education industry, and how did your journey lead you to SHS?
   

I have always had a passion for creating dishes and seeing the joy food brings to people. I decided to pursue this passion and do a culinary degree. My second interest was teaching. I wanted to combine these two passions. By chance, I got a job as a lecturer at the FBI Chef School. Working there, I knew I had found my true passion - teaching young minds to be the next generation of Chefs. After working at FBI for a year, I got offered a position at SHS and finally came home. 

 

2. What do you love most about working with students at SHS?

 

The thing I love most about the students at SHS is the fun, vibrant attitude they bring. Every day is filled with fun and joy, with lots of laughs and smiles. 

 

3. In your opinion, what sets SHS apart from other hospitality or culinary institutions?

 

SHS is so different to other institutes in so many ways. As we only have one campus, we are able to develop the personal touch with each student. We are a very family-orientated school and always work on the open-door policy. 

 

4. What's one thing students often don't expect about studying at SHS — but love once they experience it?

 

The fact that the practicals actually prepare them for the industry. A lot of the students don't expect to do so many practicals, and often complain about doing them, but they realise that after they have done the practicals, they are more prepared for the real working world. 

 

5. Can you share a proud moment you've had with a student or class recently?

 

Definitely seeing the students development over time. It is such a pleasure to see the students actually thriving to see their passion. Especially when the students come in on their day off to practice or when they jump in and help with other classes practicals. 

 

6. What is your favourite dish (or hospitality skill) to teach and why?

 

Homemade sausages, cheese and all things pasta! I love teaching the students how to make these items from scratch as it brings a whole new level to their knowledge. 

 

7. If you could give one piece of advice to a parent helping their child choose a career path, what would it be?

 

Encourage curiosity, not control.

Support your child in exploring what interests and energizes them, rather than steering them toward what seems practical or prestigious. Ask open questions, expose them to different fields, and help them reflect on what makes them come alive. A career built on genuine interest is far more sustainable—and successful—than one built on obligation or pressure.

 

8. What is your hidden talent or fun fact that students might not know about you?

 

I am an avid runner and in my spare time I enjoy woodworking.

 

9. How do you see the hospitality industry evolving, and how does SHS prepare students for that future?

 

The hospitality industry is constantly evolving. There are constantly new trends and ideas surfacing. At SHS, we are equipping students to deal with this change and to incorporate it into their daily lives. 

 

10. What's the most rewarding part of your day at SHS?

 

Seeing the students thriving!