Meet Phillip Meyer:

I'm Phillip Meyer, the co-owner and Executive Director of The Swiss Hotel School. My journey into the world of hospitality began way back in 1993, when I donned an apron and started working as a waiter at Saddles Steak Ranch. It didn’t take long before I caught the hospitality bug and knew this was where I belonged.

In 1996, I completed my diploma in Hospitality Management at the Hotel & Catering Training College and stepped into the industry full-time, starting as a trainee manager at the Cullinan Hotel. From there, I worked my way through various roles in groups like Premiere Classe Hotels and Guvon Hospitality, learning the ropes and developing a deep love for the industry.

But in 2000, I took a bit of a detour—swapping starched napkins for corporate boardrooms—by joining the Kelly Group in a senior management role at INNSTAFF. That move opened new doors. In 2003, together with fellow business partner Stephen Hickmore, I co-founded The Hospitality Solutions Company (HSC) under the Pple Group banner. Over the next decade, we built HSC into South Africa’s largest provider of hospitality staff. During this time, I also sharpened my business acumen, completing my MAP at Wits Business School, followed by Management and Executive Development Programmes at GIBS.

In 2019, the opportunity to return to my hospitality roots came knocking. I joined The Swiss Hotel School as a director and, following Nick Martin’s retirement in 2020, became a co-owner. In 2022, I officially stepped away from my corporate role as CEO of the Pple Group to focus all my energy on what I truly love—developing the next generation of hospitality leaders at The Swiss Hotel School.

 

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

Quite simply, I’m passionate about human development and seeing people grow into the best versions of themselves. Our industry thrives on strong, dynamic leadership—and I believe we have a responsibility to shape that from the ground up. Through engaging with young talent early in their careers, I hope to help nurture, guide, and inspire future industry leaders who will carry our profession forward with purpose, resilience, and heart.

 

2. What do you love most about working with students at SHS OR running a Hospitality school?

What I love most about working with our students at SHS is the incredible culture of optimism that fills the campus. There’s an energy here that’s hard to describe—like standing at the starting line of a great adventure, surrounded by bright-eyed explorers.

It’s a real privilege to meet our first-year students when they arrive—often a little unsure, shy, and still finding their voices. But behind those nervous smiles is so much potential. Over the years, we watch them grow—not just in skill and knowledge, but in confidence, curiosity, and character.

By the time they leave us, they’re not just graduates—they’re polished, inspired young professionals ready to make their mark on the hospitality world. Seeing that transformation up close is one of the most rewarding parts of what I do.

 

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

One of the things that really sets SHS apart is how intentionally personal we are in everything we do. We keep our first-year intake small on purpose—not because we’re exclusive, but because we believe education works best when it’s human. With smaller class sizes, we’re able to really get to know our students as individuals, not just names on a register. No cookie-cutter approach here! Our students come to us with unique personalities, dreams, and career goals—and we do our best to nurture each of them accordingly.

Another standout feature at SHS is how seriously we take internships. We don’t just hand over a list of companies and wish our students luck—we walk the journey with them. Whether they’re dreaming of working in a five-star resort in the Swiss Alps or getting hands-on experience at a top local property, we’re there to help them find the right fit, prepare for the opportunity, and thrive when they get there. It’s about setting them up for real-world success—not just ticking a box.

In short: we’re big on individual growth, real-world readiness, and making sure each student’s journey is as unique (and exciting) as they are.

 

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

At SHS, we’re big believers in getting your hands dirty—sometimes quite literally! Theory has its place, of course, but we know that true learning in hospitality happens when you roll up your sleeves and get stuck in. Whether you’re chopping onions in the kitchen, perfecting your latte art behind the bar, or serving guests in our on-campus restaurant, you’re not just studying hospitality—you’re living it.

Our philosophy is simple: you can’t learn to run a world-class kitchen or lead a five-star service team by reading about it in a textbook alone. That’s why practical, hands-on experience is baked into everything we do (pun fully intended). From day one, our students are immersed in real-world environments that allow them to practise their craft, make mistakes, gain confidence, and grow into polished professionals.

It’s this balance of doing and learning that makes the SHS experience so powerful—and so much fun. After all, where else can you go from classroom to kitchen to cocktail shaker, all in the same day?

 

5. Can you share a proud moment you've had with a student recently (current or future students)?

One of my absolute favourite moments at SHS is when our students return from their long internships. There’s something magical about those post-internship conversations. They walk back through our doors a little taller, a little more confident—like something inside them has clicked.

You can almost see the lightbulb moment in their eyes as they tell their stories. Suddenly, it’s not just theory anymore—it’s real. They’ve been out there, in the thick of it, working in busy kitchens, managing real guests, facing real-world challenges. And through it all, they’ve discovered something powerful: “This is what I want to do. This is where I belong.”

Their level of maturity takes a noticeable leap. It’s like the experience unlocks a deeper sense of purpose and self-belief. Watching that transformation unfold—seeing them come back inspired, focused, and ready to take on the world. It’s a proud moment every time.

 

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

My advice to any parent would be this: take the time to truly understand the career path your child is passionate about—and more importantly, “why” they’re drawn to it. What excites them about it? What kind of life do they imagine for themselves? What are their long-term goals and dreams, and how do they see themselves getting there?

Once you have that clarity, it becomes much easier to support them in making informed decisions. From there, the next step is to find an institution that doesn’t just offer a qualification, but one that genuinely aligns with your child’s vision for their future. Look for a place that will give them the right mix of practical experience, personal development, and industry exposure—somewhere that will nurture their talent while equipping them with the confidence and skills to turn their ambitions into reality.

 

Choosing a career is a big decision, and so is choosing where to study. But with open conversations, clear goals, and the right environment, you’ll be setting them up not just for success—but for fulfilment, purpose, and a career they’ll love.

 

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

Outside of the world of hospitality and education, I have a real passion for motorsport. I started racing about 12 years ago, and it quickly turned from a weekend hobby into something much more serious (and a whole lot of fun). Over the years, I’ve had the chance to compete in a variety of racing series and championships—each with its own set of thrills and challenges. One of my proudest moments on the track was winning the overall 111 Sports & Saloons Championship in 2020. There’s something about the intensity of racing—the precision, the adrenaline, the razor-sharp focus it demands—that I absolutely love.

When I’m not behind the wheel, you can often find me in the kitchen. Thanks to my time working in industry kitchens early in my career, I’ve picked up a few solid culinary skills. These days though, I’ll admit my cooking leans more towards “deliciously efficient” than Michelin-star extravagant—think air fryer hacks over flambé techniques! Still, I really enjoy the creativity of cooking and the way food brings people together, whether it’s at home or in a professional setting

 

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

Looking ahead, I firmly believe that hospitality will continue to be one of the world’s most significant employers. Unlike many other sectors, it’s rooted in human connection, emotion, and experience—qualities that can’t easily be replicated or replaced by machines. However, we can’t ignore the growing influence of technology, particularly the rise of Artificial Intelligence and automation, which is beginning to reshape how we operate and deliver service.

Rather than viewing this as a threat, I see it as an exciting evolution. The future of hospitality lies in blending the irreplaceable human touch with smart, responsive technology. This means the next generation of hospitality professionals won’t just need to know how to serve a guest or manage a hotel—they’ll also need to understand how to integrate and adapt to emerging tech tools that enhance the guest experience, improve efficiency, and offer new levels of personalisation.

The real challenge—and opportunity—lies in how we prepare our students and teams for this future. It’s no longer enough to be just practically skilled. Tomorrow’s leaders in hospitality will need to be agile, tech-savvy, and forward-thinking, with the ability to navigate a landscape where digital innovation meets traditional service excellence. The question is no longer if the industry will change, but how we’ll evolve with it.

 

9. What’s the most rewarding part of your day at SHS?

One of my favourite things to do at SHS is simply walking the floor. I’ve never believed in running a campus from behind a desk—I’d much rather be out and about, in the corridors, chatting with students and soaking up the energy. I make it a point to regularly pop into the Culinary Workshop or Restaurant Kitchen to see what’s cooking.

 

There’s something really special about being in the thick of things—hearing the chatter, watching the learning in action, and feeling the positive buzz that fills the campus. It’s easily the most rewarding part of my day and a big reminder of why I love what I do.