What's next for Josh Emett?
Few names carry as much weight in New Zealand’s dining landscape as Josh Emett. From honing his craft alongside Gordon Ramsay in Michelin-starred kitchens to building a formidable empire with his wife Helen—including Onslow, Gilt Brasserie, and The Oyster Inn—Emett continues to shape the local scene. Following the arrival of the MICHELIN Guide in New Zealand and two recognitions under his belt, he reflects on long-term success as his next ambitious venture, Lottie’s, takes shape in Auckland's city centre.
With your new Emett Group venture, Lottie’s, on the horizon, what can diners expect from this next chapter?
Lottie's at Faradays is a project we're super excited about, it fills a gap that has been missing in Auckland. Located within the new three-storey Faradays department store on Queen Street, it's inspired by the great department store restaurants of London and designed to be a destination in its own right. Whether you're stopping in for breakfast, a long lunch, afternoon tea, a glass of champagne after shopping, or simply meeting friends for a light bite, it will be a place people can enjoy throughout the day. We wanted to create somewhere that feels special, sophisticated but relaxed, with great food, warm hospitality and a real sense of occasion. We can't wait to welcome people through the doors.
Congratulations on both Onslow and Gilt Brasserie being recognised in New Zealand's inaugural MICHELIN Guide selection. Having built a career in celebrated Michelin-starred kitchens worldwide, how do you think the Guide's arrival will shape NZ's dining landscape, and has this recognition influenced your approach?
The Michelin Guide coming to New Zealand puts our culinary scene on the world stage and will see our industry grow. We've never opened restaurants with awards as the goal. Our focus has always been on creating places that guests genuinely enjoy and want to return to again and again. Guest experience is what drives every decision we make.
Your menus are known for showcasing quality, seasonal produce. How important is seasonality when developing a new menu, and how do you keep that sense of discovery alive for returning guests?
Chefs love the change in seasons—every season brings new ingredients and the opportunity to cook dishes you've been waiting months to put on the menu. In New Zealand we have to work with what's available: importing produce isn't an option. The changing seasons keep menus exciting and give guests a reason to come back. Truffle season is a great example.
The hospitality industry has faced its share of challenges in recent years. Looking ahead, where do you see the biggest opportunities for ambitious restaurateurs in New Zealand over the next five years?
I don't know if it's about the 'biggest opportunity.' I think the opportunity is in creating something that feels genuine and stands out for the right reasons. You need creativity, atmosphere, a great menu, attention to detail, and consistency. At the same time, you have to be a strong operator because hospitality is a complex business with rising costs and tight margins. The restaurants that get both sides right are the ones that will succeed.
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