Josh Emett is one of the country’s most recognisable chefs. Photo / Michael Craig
Air New Zealand has named acclaimed chef and restaurateur Josh Emett as its new Culinary Ambassador.
The celebrity chef has created new menus that will be served in Premium Economy, Business Premier and Business Premier Luxe cabins in a move to sharpen the airline’s on-board dining and give it a distinctly New Zealand feel.
Emett is one of the country’s most recognisable chefs and the only New Zealander whose restaurants earned Michelin stars across London, New York and Los Angeles. He and his wife Helen Emett now own Auckland restaurants Onslow, Gilt Brasserie and Waiheke’s Oyster Inn.
The airline has previously worked with chefs Peter Gordon, who worked as a consultant for the airline for nearly 25 years, and Michael Meredith, who joined Gordon as a consultant chef in 2016, creating menus for Business Premier. Rex Morgan also previously designed menus for the airline until 2012.
Emett has created a range of signature dishes to sit alongside the airline’s existing offering, which will be available on long-haul flights departing Auckland, as well as selected North American services.
Speaking to Herald Travel, he said the collaboration grew out of his previous work on Air New Zealand’s Dream Seats campaign.
But the chef says his vision from the outset remained the same as in his restaurants – showcase local produce in a way that feels elevated, yet authentic.
“I am wowed by simplicity and clean lines and sharpness of dishes,” Emett says.
“For business premier, expect elegant dishes – they need to be refined. But simplistic is always my approach to food – using great ingredients, and delivering an elevated experience.”
That approach shines through particularly in the cold dishes, which balance fine-dining techniques with much-loved Kiwi flavours.
Highlights of the menu include seared venison with golden-kūmara chutney, kawakawa-spiced beetroot, and toasted pine nuts.
A smoked kahawai mousse is paired with pickled red onion and celery on toasted sourdough, while a cold smoked salmon dish comes served with pickles and treacle bread, a nod to Emett’s European culinary roots.
“If you were in the UK, you would traditionally get smoked salmon with possibly some pickles and often something like soda bread – so it’s going back to my classical training and then bringing that back to New Zealand.”
Among his personal favourites are lamb rump with smoked aubergine, spring peas, harissa, labneh and rosemary, alongside what he describes as a quintessentially Kiwi dessert: whipped panna cotta mousse and meringue with kiwifruit compote, Anzac biscuit crumble and basil syrup, designed to evoke nostalgia in a contemporary way.
Designing for the skies, however, comes with constraints that go beyond a traditional restaurant kitchen. While Emett says the fundamentals remain the same, airline catering requires careful planning, consistency and an understanding that dishes will ultimately be executed by cabin crew rather than fine-dining chefs.
“There are always limitations, whether it’s around cost control or staffing or lots of different things, but with designing menus for the air, there’s an obvious challenge where you’re catering at 35,000ft,” Emett says.
“But like anything we do in kitchens, there’s so much work that goes on beforehand to make sure that the end result falls together nicely, and if you carve the salmon beautifully or the venison beautifully, then it does come together without too much pain.”
To bridge that gap between restaurant and aircraft, Emett spent time working alongside on-board crews, observing service, and refining dishes to ensure they were realistic to deliver. Securing crew buy-in, he says, was critical, particularly given the pace and pressures of in-flight service.
The environment itself also presented its own challenges. Reduced cabin pressure, low humidity and increased noise all dull the senses, he says, altering how passengers taste.
“You have to think carefully about how dishes are built, from seasoning through to texture and balance.”
“We work on punchy flavours, a little bit more salt, if you’re using spice, it might be a little bit more chilli. We generally work with things that just pack a little bit more oomph,” Emett says.
“Ultimately, it’s just about making sure every dish delivers, even at 35,000ft.”
The new menus are set to roll out in October, with further details expected in the coming months.
Favourite food destinations?
France. I’ve spent more time there than anywhere else, so I know it well. I love the food, I love the country. I love travelling and driving through there. I love everything about France.
Most memorable meals on holidays?
Many things I’ve eaten in France, from cassoulet to coq au vin. Andouille was a bad experience. It’s a sausage from the north of France, and the first one I tried was very authentic with lots of offal in it, and I struggled, but I’ve since been back and eaten that sort of thing again.
I love lots of French pastries, pastry shops, viennoiserie and patisseries.
Worst holiday meal?
My wife, Helen, lived in Mexico as a child, and so we travelled there. She adores the food, but I struggle with it a little bit. We had a disastrous lunch there that I didn’t enjoy so much, but she loved it.
Do you enjoy flying?
I didn’t actually get on a plane until I was 16. In my 20s, I didn’t enjoy it. I always flew back and forth when I was living in London, so I used to come home to see my parents and fly back and forth.
Now I love flying. I enjoy going to a destination. I love switching off on a plane, and I find it very easy to switch off. I irritate my wife because I sit down in the corner and 10 hours later, I’m still sitting there zoning out, watching a movie or something like that. I find it good thinking time.
What do you pack in your carry-on?
I have a work bag and it seems to travel all over the world with me – I often do a little bit of work on the plane. I always carry headphones, I often carry a book, although I may not read it, it just makes me feel better about myself. I take notes and paper so I can write things down. I like writing things down on paper versus my phone.
What’s something you never travel without?
When I know I’m going to be cooking, I might travel with my chef’s knives, but that’s it. Other than that, it’s pretty simple.
I like having clothes for every occasion, but I do try to travel pretty light these days.
Are you a window, middle or aisle seat guy?
I had restaurants in Queenstown, and I flew twice a month, almost, for nine years up and down. I flew 3A down so I could have a view of the mountains on the way down. I flew 3F back, it was just a routine that I got into. I always got the view. It’s a couple of seats back from the front – I used to get cold toes at the front of the plane.
Next holiday destination?
Europe and I’m really excited. I haven’t been to Europe for three years. We used to go every year, pre-Covid, because my wife’s English. We’re going up to Spain, Barcelona, and down to Ibiza. We’re going up to London, and we might nip over to Paris.