Trainer Spotlight – Kirby Shearing – OM

Trainer Spotlight – Kirby Shearing

HITsa Mt Gambier has gone from strength to strength since our opening in February 2025. As our brand continues to grow we are delighted to add our first local hospitality trainer to the team, Chef Kirby – owner of Elementary by Soul – https://www.soulprojects.com.au/.

Kirby is keen to continue to work with HITsa in 2026 developing a range of programs including

  • RSA
  • Espresso training
  • Food Safety Supervisor training
  • Retail / Hospitality programs
  • Cookery programs with a focus working with schools within the Limestone Coast

So we thought it only fitting to press the flesh with our latest culinary guru and asked some hard hitting questions….

Experience – where did you complete your training, when, which kitchens have you worked in?

My passion for hospitality is deeply rooted in my upbringing. I have worked in the industry since the age of 8 and have always been drawn to its unique ability to bring people together across all backgrounds. Training and mentorship are areas I care deeply about, as the craft of hospitality, particularly its cultural and human elements, can be undervalued in today’s fast-paced environment. At its best, hospitality fosters connection, presence, creativity, and inspiration, often conveyed as much through actions and processes as through words.

I commenced my full-time employment and apprenticeship at the age of 15 with the well-regarded Adelaide restaurant Windy Point, where I spent 4 formative years developing a strong technical foundation. Following this, I undertook 6 months of front-of-house training, working alongside experienced service professionals to broaden my understanding of hospitality from both kitchen and guest-facing perspectives.

I subsequently relocated to Melbourne, using it as a base for the next 5 years while working across a range of respected kitchens, including Mash, Radii, Wine House & Brasserie, and City Wine Shop/European Café. During this period, I also gained international experience, spending time working in New Zealand and England.

Why is HITsa South Australia’s cookery RTO of choice – what makes them proud to be part of our program?

Through my own experience training with a competitor RTO, I felt there was a gap in accountability and depth, particularly in ensuring modern learners receive not only quality training, but thorough and relevant preparation for the realities of the industry. This is an area I believe HITSA addresses with intent and rigour.

What is your personal cookery training ambition?

While my ambitions have naturally evolved with experience and perspective, I have always been motivated to challenge myself and grow. Today, my focus is on contributing meaningfully to the regions I work in and leaving a legacy that reinforces the value of hospitality as an essential, dynamic, and irreplaceable profession.

Career Highlights?

2009 – I launched The Tasting Room at Mayura Station and was fortunate to complete a two-week stage at Noma, an experience that remains one of many professional highlights.

2012 – I established my own business in Mount Gambier, Soul Co Pty Ltd, initially focused on catering and events under the Soul Projects banner. This has since evolved to include Elementary by Soul Co, a modern dining restaurant that has been generously recognised, including Top 5 Destination Dining (Gourmet Traveller, 2025), Top 100 Food Experiences in Australia (Delicious Magazine), and one AGFG Hat being the first venue in Mount Gambier to receive this distinction.

What’s your advice for anybody thinking of starting a career in cookery?

For those considering a career in hospitality, my advice is to continue moving forward with purpose, remain grounded in who you are and what you bring, and stay committed to your craft. Over time, clarity comes, and dedication is rewarded.

So if you are travelling to the Mount make sure you book a seat at an unforgettable dining experience …. trust me every mouthful is delish – https://www.soulprojects.com.au

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