Source: Eastern Institute of Technology
39 seconds ago
EIT-trained Chef Hilary Wroe has built an international career that includes working at Michelin-star restaurants in New York, behind the scenes on MasterChef Australia and a Senior Development Chef role at national supermarket chain Coles.
The 32-year-old from Waipukurau completed the two-year Diploma in Professional Chef Practice at EIT’s Hawke’s Bay Campus in Taradale straight after high school, graduating in 2013.
Hilary says her training at EIT laid the foundation for her career. “It definitely shaped my career in the way that we were set up for success. They have great facilities and great tutors.”
Hilary Wroe completed her Diploma in Professional Chef Practice at EIT before building an international career in food and television.
During her studies, she represented EIT at the Nestlé Toque d’Or competition in Auckland, earning a silver medal.
She also gained industry experience through large-scale events, including F.A.W.C!, where EIT students worked alongside chefs from some of Hawke’s Bay’s leading restaurants. “It was a great experience and a good way to meet chefs in the industry.”
After graduating, Hilary worked as a Commis Chef at Vidal Restaurant in Hastings before moving to Auckland to complete further patisserie training while cooking at several high-profile restaurants.
“Patisserie has always been a passion of mine. I have always loved baking, so I decided to further upskill and learn more techniques in patisserie, including baked goods and the fundamentals of desserts”
While the NZ Diploma in Cookery (Advanced) (Level 5) – Pâtisserie strand was not available during her time, she is pleased students will soon have access to specialist pastry training when the programme is reintroduced in February.
In 2017, Hilary relocated to New York to work as a Pastry Chef at the one-Michelin-star restaurant The Musket Room, later moving to the French fine-dining restaurant Le Coucou, which was also a Michelin-star restaurant.
“I flew to New York without knowing anyone and having never travelled beyond Australia and NZ. I had no idea what to expect—except that I had a job waiting. It felt surreal. We even had the chance to cook for a few celebrities, which was an incredible experience”
When her visa ended, Hilary returned to New Zealand before moving to Melbourne, where she has lived for the past seven years. Her early roles there included time at Attica working as a Junior Sous Chef, at one of Australia’s highest-ranked restaurants.
During the COVID-19 lockdowns, she moved into television food production, joining the team behind MasterChef Australia for three seasons (2022-2024). Her work included testing pressure-test recipes, preparing ingredients and creating displays for on-set challenges. The role took her to Tasmania and Hong Kong for location shoots.
“I used to really enjoy watching MasterChef as a kid, especially the New Zealand one and the Australian one. I was really lucky to be involved.”
Between MasterChef seasons, she worked on the cooking show Farm to Fork, Dessert Masters and Gordon Ramsay’s Food Stars Australia.
Hilary now works as a Senior Development Chef for Coles, developing new food products, writing recipes for packaging, running masterclasses and workshops, testing quality improvements and visiting production sites.
“Every day is different, but I still get to cook and create food. It’s pretty surreal when you see your recipe on the back of a product at the supermarket.”
Despite building her career overseas, Hilary returns to EIT when visiting family in Hawke’s Bay, speaking to students about her pathway through the industry. “When I was studying, past students would visit and share their experiences, and I remember how inspiring that was. It feels great to be able to give back in the same way whenever I can.”
Korey Field, Programme Coordinator and Senior Lecturer, Tourism & Hospitality, says, “It is incredibly inspiring to see the global success Hilary has achieved since her time with us at EIT”.
“As her former tutor, it’s been a privilege to watch her career evolve from a passionate student in our kitchens to an international chef working at such a high level. Her journey is a testament to the strength of our training and the opportunities that quality culinary education can unlock.
“With the reintroduction of the Patisserie programme in February, it is exciting to know that future students will once again have access to specialised Patisserie training, opening doors to the same kind of world-class pathways that Hilary has carved out so successfully.”