Brought up on a farm outside of Hamilton, New Zealand, Josh Emett discovered his passion for cooking as a child. His family spent much of their time working on the farm so he began cooking out of necessity.
After finishing school, Josh trained at Waikato polytechnic in Hamilton and then honed his skills at several fine New Zealand restaurants including Cin Cin on Quay in Auckland before moving to Australia where he worked under Donovan Cooke for three years at est est est which at the time was one of Melbourne’s most highly regarded restaurants.
In 1999, Josh left Melbourne for the south of France where he worked as a chef on luxury yachts to save money for his next move, to London.
It was in London in 2000 where he was offered his first position with Gordon Ramsay. He joined Restaurant Gordon Ramsay in Chelsea as Senior Chef de Partie and worked his way up the ranks in the kitchen quickly. In his first year, the restaurant was awarded three Michelin stars, making it the only three-star restaurant in London.
In 2001, Josh was transferred to work under Head Chef Mark Sargeant for the launch of the critically acclaimed Gordon Ramsay at Claridge's.
Josh’s accomplished technique and passion for combining only the best ingredients led him to join Chef Patron Marcus Wareing as Head Chef at the reopened The Savoy Grill in 2003, following a major refurbishment by American designer Barbara Barry. There, Josh continued to win over the critics with a solid menu at the grand, yet understated British restaurant. In January 2004, Josh and Marcus’ efforts were rewarded when The Savoy Grill won its first Michelin star, its first in more than 100 years of operation.
In late 2006, Josh moved to the United States to oversee Gordon Ramsay at The London NYC and later Gordon Ramsay at The London West Hollywood. Within his first year, Gordon Ramsay at The London NYC was awarded two Michelin stars and Gordon Ramsay at The London West Hollywood was awarded one Michelin star. Josh continues to receive exceptional reviews for his cooking in both the American and British press. He was also awarded New York Rising Star Chef in 2008.
He relocated to Melbourne in January 2010 with the responsibility of opening Gordon Ramsay’s first two restaurants in Australia – maze and maze Grill – which are situated in Crown’s newest hotel, Crown Metropol. He also oversees the hotel’s in-room dining service and the spa menu.
Outside the kitchen, Josh is an avid sportsman. Like Gordon, he believes physical fitness contributes to his performance in the kitchen. He credits running and tennis for keeping him in shape. He also enjoys hunting, fishing, and travelling.
Josh moved to Australia with his partner Helen and young son, Finlay.
Margaret Fulton is one of Australia’s leading and best-loved cookery experts. The matriarch of Australian cooking, she has been credited with changing the way Australians eat.
Her original The Margaret Fulton Cookbook, first published in 1968 (with revised editions released in 2004 and 2010), has sold over 1.5 million copies and has taught generations of Australian families how to cook and entertain.
Margaret has been nominated by the National Trust as an Australian Living National Treasure and has been honoured with the OAM (Medal of the Order of Australia). In 2009, she was named by a Sydney Morning Herald panel as one of the 25 Australians who has most changed the nation.