Rising Star Chef Josh Emett - Biography

November 2011

In the autumn of 2006 Josh Emett decided to make the move across the Atlantic, relocating from the UK to New York, to become chef de cuisine of The London hotel, overseeing room service, The London Bar, casual-fare restaurant maze, and Gordon Ramsay at The London fine dining restaurant. During his tenure, Emett delivered three distinct but equally exceptional dining experiences, all while managing the duties of a 400+ room hotel.

Brought up on a farm in Hamilton, a remote region of New Zealand, Emett discovered his passion for cooking as a child. His family spent much of their time working on the farm, so Emett began cooking out of necessity. Prior to his position in New York, Emett trained at Waikato polytechnic in Hamilton, then worked at several restaurants including Waipa Delta, Cin Cin on Quay in Auckland and Est Est Est in Melbourne, Australia. In 2000 Emett joined the 3 Michelin starred Restaurant Gordon Ramsay in Chelsea as senior chef de partie before joining the team at Gordon Ramsay at Claridge's under head chef Mark Sargeant.

Emett’s passion for combining only the best ingredients and accomplished technique led him to join chef patron Marcus Wareing as head chef at the reopened The Savoy Grill in 2003. In January 2004 Emett and Wareing’s efforts were rewarded when The Savoy Grill won its first Michelin star. This was followed by the launch of Banquette, the new upstairs restaurant over The Savoy Grill, with a unique take on the American diner, perfect for a less formal, all day dining experience.

Outside the kitchen, Emett is an avid sportsman. Like Ramsay, he believes physical fitness directly contributes to his performance in the kitchen. He credits running and regular tennis matches for keeping him in shape.