Kiwi Chef Josh Emett is the owner of Auckland’s Onslow and Waiheke Island’s The Oyster Inn.

Brought up on a farm outside Hamilton in New Zealand, Josh discovered cooking and his love of food at a young age. After graduating Josh traveled to Melbourne and London working in highly regarded restaurants before landing a dream job with Gordon Ramsay, quickly working his way up the ranks and being part of his Michelin Star team. In 2006, he oversaw the opening in New York of Gordon Ramsay at The London NYC, and later Gordon Ramsay at The London West Hollywood. Receiving exceptional reviews in both the British and American media, in 2008 he was named ‘New York Rising Star Chef’ appeared as a guest judge on Hell’s Kitchen USA, and won the new Food Network’s show Chopped. 

In 2010, Emett moved to Melbourne to open Gordon Ramsay’s first two restaurants in Australia - Maze and Maze Grill - along with operating the food and Beverage service in Australia’s largest hotel, the Crown Metropol. From there came appearances on MasterChef Australia and MasterChef New Zealand. He joined MasterChef New Zealand fulltime in the second series. Today, Josh and his wife Helen Emett own and run three restaurants. Onslow and Gilt Brasserie in Auckland City and The Oyster Inn on Waiheke Island.

Presentation: Five Things I Wish I Knew

I will share five key lessons that have shaped my career in the culinary world. Drawing from my experiences working in Gordon Ramsay's kitchen, I will discuss the realities of navigating one of the world's toughest kitchens and the importance of resilience and discipline. Additionally, I will cover the vital role of understanding finances for a chef and the hospitality industry, highlighting how financial acumen is crucial for running a successful restaurant. 

My speech will also touch on the power of marketing in attracting and retaining customers and the strategic art of menu engineering beyond just creating the prettiest or most technical dishes. Finally, I will emphasize the importance of continuous learning and adaptation in the ever-evolving hospitality industry.